An impressive crowd pleaser, these chicken flatbreads take cues from lahmacun, crispy Turkish flatbreads topped with minced meat and vegetables. Both the flatbreads and the topping can be made in advance. Onions, peppers and tomatoes bump up the flavor and volume of the ground-chicken topping. You can also substitute ground lamb for the chicken for a more classic Middle Eastern version of the dish.
| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Active: | 2 hr |
| Yield: | 6 servings (12 flatbreads) |
| Level: | Intermediate |
| Total: | 3 hr 40 min |
| Active: | 2 hr |
| Yield: | 6 servings (12 flatbreads) |
Ingredients
- 1/3 cup Greek yogurt
- Kosher salt
- 6 cups all-purpose flour, plus more for the work surface and rolling pin
- One 1/4-ounce packet instant/bread machine dried yeast
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for greasing the bowl and brushing
- Semolina or cornmeal, for dusting
- 6 tablespoons extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 6 tablespoons tomato paste
- 1 1/4 pounds ground chicken
- 1 1/2 teaspoons ground cumin
- Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground allspice
- 2 plum tomatoes, finely chopped
- 1/4 cup Greek yogurt
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- For the dough: Whisk together the flour, yeast and 2 teaspoons salt in a large bowl. Combine 2 1/4 cups lukewarm water and the oil in a second large bowl. Add the water mixture to the flour mixture, and combine them with your hands until the dough comes together into a rough and shaggy ball.
- Knead the dough on a flour-dusted work surface until smooth and elastic, about 5 minutes. Clean 1 of the large bowls, and lightly coat it with oil. Place the kneaded dough in the bowl, brush it with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the bottom position of the oven, and put a pizza stone or baking sheet on it. Preheat the oven to 450 degrees F.
- Transfer the dough to the work surface, and punch it down. Cut it into 12 even pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let rest for 20 minutes. (To make ahead, after shaping the dough into balls, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.)
- Working with a few balls at a time, roll each out into a thin round (about 1/8 inch thick), flouring the work surface and rolling pin as needed. Sprinkle a pizza peel or wooden cutting board with semolina or cornmeal, and put 1 or 2 pieces of rolled dough on top. Shake the peel back and forth to make sure the dough rounds are not sticking, then slide them onto the hot pizza stone and bake until they puff up and are just golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press any bubbles down and let cool. Repeat with the remaining balls of dough. (The parbaked flatbreads can be topped and baked at this point or cooled, stacked, wrapped and refrigerated for up to 2 days or frozen for up to 2 months.)
- For the topping: While the flatbreads bake, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and bell peppers, and cook, stirring, until softened, about 5 minutes. Add the tomato paste, and stir for 1 minute (add a splash of water if the mixture sticks). Add the remaining 4 tablespoons oil, the chicken, cumin, 1 1/2 teaspoons salt, cinnamon, red pepper flakes and allspice, and continue cooking, breaking up the meat, until cooked through, about 5 minutes more. Stir in the tomatoes, and cook for 1 minute. Remove the skillet from the heat, and stir in the yogurt, lemon juice and parsley . Let cool completely. (The topping can be made a day ahead and refrigerated.)
- For the sauce: Whisk together the yogurt, 3 tablespoons water and a large pinch of salt in a small bowl.
- To assemble, bake and serve: Brush each parbaked flatbread generously with oil, and top with about 1/4 cup of the topping. Bake them, 1 or 2 at a time, on the hot pizza stone until the bottoms are golden and crispy, about 5 minutes, rotating the flatbreads 180 degrees halfway through so they cook evenly. Drizzle the flatbreads with yogurt sauce, sprinkle with salt and parsley, cut into slices and serve.
- Copyright 2015 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 824 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 85 mg |
| Sodium | 764 mg |
| Serving Size | 1 of 6 servings |
| Calories | 824 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 85 mg |
| Sodium | 764 mg |
Reviews
Great and awesome
Made as directed.
I don’t know if it’s me and my hubby being unfamiliar with these flavor combinations, but we made this the other day and weren’t all that crazy about it.
I don’t know if it’s me and my hubby being unfamiliar with these flavor combinations, but we made this the other day and weren’t all that crazy about it.
Awesome! I’m generally not a fan of Indian cuisine, but the flavors here are very nice. I do cheat a little and buy pre-made Naan flatbread from my local market. Makes for a quick and easy weeknight meal.
The only adjustment I make is that I add a healthy 1/4 cup water when adding the tomato paste. Makes the mixture a little saucier, which I like.
The only adjustment I make is that I add a healthy 1/4 cup water when adding the tomato paste. Makes the mixture a little saucier, which I like.
These are easy and delic! I used store bought naan and then followed the directions for their dough to save time.
Grill it! Super yummy! Made as written other than grilying it.