Chicken Flatbread

Prep Time: 15min
Bake Time: 15min
Total Time: 35min
Yield: 1-2 Servings

Ingredients

For Pizza Crust Dough (Flatbread)

1 1/2 Cups Bread Flour
1 Tblspn Oil
1 Tspn Salt
1 Tblspn Sugar
1 Tspn Active Dry Yeast
1/2 Cup Warm Water

For Chicken Flatbread

1/3 Cup Boneless Chicken, cut into 1/2 inch cubes
1 Large Sized Tomato, sliced
1/3 Cup Onion, thinly sliced
1/4 Cup Mozzarella Cheese, shredded
1/4 Cup Parmesan Cheese, shredded
1/8 Tspn Pepper Powder
1/8 Tspn Garlic Powder
1 Tspn Oil

Directions

• Dissolve sugar & yeast in warm water in a mixing bowl. Let stand until yeast softens & begins to form a foam, about 5 minutes. Add 2 teaspoon salt, 2 tablespoon oil & mix well.

• Keep adding flour until you get a nice, soft dough that pulls away from the side of the bowl & isn’t too sticky( if it is sticky add more flour to it). Keep aside.

For Chicken Flatbread

• Heat 1 teaspoon oil in a pan on medium flame, add chicken pieces, little salt, garlic powder, pepper powder & saute for 6-8 minutes. Turn off the flame & keep it aside.
• Preheat the oven to 425F(218C). 
• Line a baking tray with an aluminium foil coated with cooking spray.

• Take half of the dough & roll into a thin rectangular shaped flatbread on a floured surface.  Place on a greased pan.
• Top with seasoned chicken pieces, sliced tomatoes, sliced onion, shredded parmesan, shredded mozzarella & bake for 10-15 minutes. 

• Remove the pan from oven & transfer it to a plate.
• Cut into squares & serve hot.

Note:

• Properly stored leftover chicken flatbread stays fresh for 2-4 days when refrigerated.
• Wrap other half of the dough in a plastic wrap & store it in a refrigerator. Stays fresh for 2 weeks & use it when ever you want.
• You can also use all purpose flour instead of bread flour & flatbread will still turn out just fine.