Chicken Flatbreads

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Servings: 6-8

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

Coat thighs in 1 tablespoon olive oil, rub with 2 tablespoons seasoning and marinate overnight.
The next day, sauté or grill thighs until done, then slice thinly against the grain. Set aside.
Mix ½ cup yogurt, lemon juice, 1 tablespoon seasoning, ½ teaspoon sugar, and ½ teaspoon salt in a bowl. Keep cold.
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.
Place the yogurt sauce, chicken and greens into the flatbreads. Eat!