Chicken Flatbread with Yoghurt and Cherry Tomatoes
So simple, this chicken flatbread has a simple yoghurt flatbread dough that rests while the chicken and tomatoes are cooked. It's a quick assembly job and dinner is ready!
Servings: 4 servings
Ingredients
For the flatbread:
- 200 g plain flour
- 250 g Greek Yoghurt
- 1 1/2 tsp baking powder
- 1/2 tsp salt
For the chicken:
- 2 chicken breasts
- 1 tsp flakey sea salt
- 1 tsp turmeric
- 1 tsp garlic granules
- 1 tsp paprika
- 2 tbsp olive oil
- 10 g butter
For the red onion & parsley salad:
- 1/2 red onion
- 1 small bunch of parsley
- 1 tsp olive oil
- small pinch of sumac
For the tomatoes:
- 2 tbsp olive oil
- 400 g cherry tomatoes halved
- 1 garlic clove crushed
For garnish:
- 3-4 tbsp greek yoghurt
- 3 tbsp pesto homemade or store bought
Instructions
For the flatbread:
- In a large bowl mix together the flour, baking powder and salt.
- Then add the yoghurt and give it a good stir until it starts to come together.
- Tip out onto a floured worktop and knead for 5 minutes or so until it it's smooth and soft to the touch. If it's too wet you can work in a little more flour but don't add too much or it will become dry.
- Place back in the bowl and cover with a tea towel. Leave it to sit while you get on with the rest of the recipe. Go to "for the chicken for next steps"
- When the rest of the recipe has been prepped, drizzle a baking sheet with a little olive oil and rub it all over the surface. Place in the oven at 200c and let it get nice and hot for 5 minutes.
- Roughly roll out the dough - you can just use your fingers to shape it to roughly the same size as the baking sheet. It should be about 1 -2 cm thick.
- Carefully place it onto the hot baking sheet and spread it out. Drizzle with about 1 tbsp olive oil and sprinkle with flakey salt. Bake in the oven for 20-25 minutes until golden. Then flip it over and cook for 5 minutes upside down. Once crispy and golden, clip it back over onto a large board.
For the chicken:
- Slice each breast in half horizontally to flatten it out
- Pop in a bowl and add the olive oil, spices, salt and pepper. Give it a good stir to ensure it's well coated.
- Melt the butter in a frying pan and when it's bubbling, add the chicken. Fry for about 4 minutes until golden, then flip over and cook for a further 2 minutes. Check that it's cooked through, remove from the pan and set aside.
For the tomatoes:
- Heat the oil in a saucepan, once hot add the tomatoes. Bubble away for 2 minutes. Season well and add the garlic. Stir vigorously so that the tomatoes start to collapse but you want them to keep their shape and not become a sauce.
For the red onion and parsley salad:
- Just before serving: Slice the onion as thinly as possible, I use a mandolin. Add to a bowl and tear in the parsley. Add the olive oil, salt and pepper and sumac. Stir well.
- To assemble: spread the yoghurt on the flatbread and drizzle over the pesto. Add the sliced chicken and top with a scattering of the jammy tomatoes. Decorate with the parsley and onion salad and enjoy!