Recipe for Chicken Flatbreads with homemade dukkah spice mix

Ingredients
½ cup whole wheat flour
½ cup plain flour
1 tsp baking powder
1/2 cup double-thick natural yoghurt
1 Tbsp olive oil
1/2 tsp salt
pinch of freshly ground black pepper

For the Dukkah Spice Mix:
(Makes about 3/4 cup)
¼ cup pistachio nuts, finely chopped
¼ cups almonds or hazelnuts, finely chopped
2 Tbsp sesame seeds
2 Tbsp coriander seeds
1 Tbsp cumin seeds
½ tsp salt
Freshly ground black pepper

For the Yoghurt Dressing:
½ cup natural yoghurt
1 heaped tsp lemon zest
1 Tbsp lemon juice
1/3 tsp minced garlic
Stir together and adjust to taste

For the Topping:
1 Tbsp olive oil
1 level tsp ground cumin
1 level tsp ground coriander
½ tsp dried chilli flakes (optional)
1 heaped cup shredded Roast Chicken meat
100g feta cheese
¼ red onion, finely sliced
1 cup baby tomatoes, halved
Ripe avocado
Small handful roughly chopped fresh mint or coriander, to garnish

How to
Pre-heat your oven to 220C. Mix all the ingredients together in a large mixing bowl in the stand of your electric mixer with dough hook attachment. Add extra flour if necessary, but the dough should be quite wet and sticky. When the dough comes together, knead for 2–3 minutes on a lightly floured surface.

Take a golf ball-sized piece of dough and roll out as thinly as possible with a floured rolling pin, again on a lightly floured surface. For these flatbreads I like to make them loosely rectangular in shape.

Bake on a lightly greased baking tray for 8-10 minutes or until golden. Alternatively cook in a hot griddle pan until golden and cooked through.

For the Dukkah Spice Mix:
Lightly toast all of the ingredients in a dry pan over a gentle heat. Be careful not to let anything burn. When the nuts and sesame seeds are golden and fragrant remove the pan from the heat and set aside to cool completely. Store in an airtight container, also delicious with lamb or fish.

For the Topping:
Fry the chicken and spices in the olive oil until golden and fragrant. Spread some of the yoghurt dressing onto the cooked flatbreads, then top with the chicken, crumbled feta, red onion slices, baby tomatoes, avocado if using, and fresh herbs. Serve immediately with extra lemon wedges on the side.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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