A soft, ground chicken stuffed flatbread from Morocco.
Course Breakfast, Snack, Teatime Snack
Cook Time 20minutes
Resting Time 30minutes
Total Time 1hour5minutes
Filling (will require only ¼ - ⅓ of this filling)
1medium sized Onion or 1 cup diced Onion
2tspGinger Garlic Paste
1cupdiced mixed Sweet Peppers (2 Yellow, 2 orange and 3 red peppers)
2tspChili Powder or Paprikaadjust taste
1tspSaltadjust to taste
1tspRoasted Cumin Powder
⅓cuploosely packed chopped Cilantro
1 ½cupsAll Purpose Flour
½cupWater or more if necessary
3-4tbspOil for coating making and cooking the flat bread. May not need all that oil
Heat oil in a pan and sauté onions for a minute.
Next add ginger garlic, sweet peppers and sauté for couple minutes until peppers are semi soft.
Throw in chili powder, salt and cumin powder, and mix.
Add ground chicken and mix breaking the mince.
Keep stirring until mince separates and continue cooking until it is dry.
Sprinkle chopped cilantro or parsley, mix and turn off the flame.
Let the filling cool. This is a make ahead filling and make it a day or two in advance and store in the refrigerator.
In a wide plate or a bowl, take salt, flour and mix.
Gently pour water and make a dough.
When the dough comes together, lightly flour dust a worktop or a clean countertop and knead the dough for 10 - 15 minutes with both the hands. 10 minutes is sufficient but I find kneading dough therapeutic and ended up kneading for 15 minutes.
Divide the dough into four parts, shape each into a thick round disc and place in a bowl or a plate.
Drizzle oil on each dough part to coat all around, cover with a cling wrap and let rest for at least 30 minutes.
Making the flatbread
Oil a clean surface or a plastic bag (ziplock) and using fingers, pat down one dough ball into a thin circle, about 7” in diameter. Make it as thin as possible, thinner than in the collage above.
Place 3 tbsp of filling in the middle and spread around leaving about 1 - 1 ½” all around.
Fold one of the sides over the filling and repeat the same on the other side.
Now fold the top and the bottom to make a square.
Keep it aside in a plate and shape rest of the flatbreads.
Heat griddle to cook the bread.
Take one square and gently pat it with hands to make a about a 6-7” square or a rectangle.
Gradually lift it and place on a oiled griddle and cook for couple of minutes on each side or until cooked, on medium - medium low flame.
Repeat the same with rest of the squares.
Serve them for breakfast or as an evening snack. This was our lunch yesterday.
Substitute sweet peppers with colored bell peppers.
For veg option, use a mixture of chopped onion, bell peppers, cilantro, salt and pepper/chili powder. Fill this mixture in the flatbread and the veggies will cook along with the flatbread.