Chicken Flatbreads
You simply cannot purchase a packaged flatbread half as soft and fresh as these homemade ones. Pile them high with chicken, spinach and a lemony yogurt sauce!
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil, divided
- 3 tablespoons Mediterranean seasoning (we used basil, thyme and parsley), divided
- 1 cup plain Greek yogurt (full fat), divided
- 1 teaspoon lemon juice
- 1½ teaspoon sugar, divided
- 1½ teaspoon salt, divided
- 2 cups flour
- ¾ teaspoon baking soda
- ¼ cup water
- 1 bag baby spinach or salad mix
Directions
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Coat thighs in 1 tablespoon olive oil, rub with 2 tablespoons seasoning and marinate overnight.
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The next day, sauté or grill thighs until done, then slice thinly against the grain. Set aside.
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Mix ½ cup yogurt, lemon juice, 1 tablespoon seasoning, ½ teaspoon sugar, and ½ teaspoon salt in a bowl. Keep cold.
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For the flatbreads, mix together flour, soda, 1 teaspoon sugar, and 1 teaspoon salt. Then add ½ cup yogurt, ¼ cup water, and 1 tablespoon olive oil, stirring until combined. Knead dough one minute until soft, then divide into 2-inch balls. Allow the dough to rest 20–30 minutes. Then roll the balls out into ¼-inch thick rounds and heat 30 seconds per side in a lightly greased, very hot pan.
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Place the yogurt sauce, chicken and greens into the flatbreads. Eat!