Cajun Chicken Flatbreads

Cajun Chicken Flatbreads

For the chicken:

2 x chicken breasts

1tsp of each: ground cumin, ground coriander, and ground paprika

For the flatbreads:

240g natural yoghurt

330g self raising flour (or regular flour with 1 1/2 tsp baking powder added)

Pinch of salt

Fillings:

Red onion

Baby Spinach

Hummus

Natural yoghurt

Make the flatbread dough:

1. Whisk yoghurt and salt in a bowl until it becomes smooth.

2. Slowly add flour until the mixture forms a stiff dough.

3. Knead the dough on a floured surface until soft and slightly sticky.

4. Roll into a ball and leave to rest in a lightly oiled bowl for 30min.

Marinade chicken:

1. Pat chicken dry with a paper towel and dice into small chunks.

2. Mix herbs/spices in a bowl. Add chicken to herbs/spices and toss until fully coated.

3. Fry in oil until cooked. Transfer to a bowl and leave in the oven on a low temp to keep the chicken warm.

Cook the flatbreads:

1. Break the dough into 6 even balls, and on a floured surface roll each out into a think, circular flatbread.

2. Brush each side with olive oil and a sprinkle of salt.

3. Heat a fry pan on medium - high heat. Once hot, fry the flatbreads for ~30-40 seconds on each side until the flatbread puffs up and it’s golden brown on the underside.

Assemble with fillings and enjoy!