No Oven Stuffed Chicken Flatbreads

Try these No-Oven scrumptious creamy flat-breads. They are thick, savory, and pan-cooked with a crispy crust stuffed with a creamy rich tasty chicken filling. The filling also does great as stuffing for our classics- samosas and spring rolls.

Ingredients:

For the filling:
1. Cooking Oil, 2 tablespoons
2. Onions, 1, small, 50g, chopped
3. Garlic, 1 teaspoon, minced
4. Red Bell Pepper, 1/4 cup, chopped
5. Yellow Bell Pepper, 1/4 cup, chopped
6. Green Bell pepper, 1/4 cup, chopped
7. Sweet Corn, 1/2 cup
8. Boiled chicken chunks, 2 cups
9. Oregano, 3/4 teaspoon
10. Olives, 1/4 cup, sliced
11. White pepper, 3/4 teaspoon
12. Chilli flakes, 1 teaspoon
13. All purpose flour, 1 & 3/4 tablespoons
14. Milk, 1 cup, room temperature
15. Salt, to taste
16. Cheese Slices, 2

For the dough:
1. All purpose flour or Maida, 2 and 1/4 cups
2. Instant Dry Yeast,10g
3. Salt, 1/2 teaspoon
4. Sugar, 1 teaspoon
5. Butter, 2 and 1/2 tablespoons
6. Lukewarm water, 1 cup

*Note: The dough makes 7 breads. But the filling is enough for 10-11 breads. To have no leftovers scale the recipe by multiplying each dough ingredient by 1.4. Or, use the leftover filling for samosas or spring rolls.

Preparation:

1. Prepare the filling:
• heat oil in a pan over medium heat and add onions. Cook for a minute.
• add garlic and cook for a few seconds.
• add bell peppers, and corn and stir fry over medium heat for 2-3 minutes
• add boiled chicken chunks, oregano, olives, white pepper, chilli flakes, and stir fry over medium heat for about a minute or two.
• add all purpose flour and give it a good mix until it is well combined with the chicken mixture.
• add milk at room temperature, salt, and cook over medium-low heat until it thickens.
• add two cheese slices and cook until the cheese melts and turn off the heat.
• cool to room temperature.

2. Prepare the dough:

• add dry ingredients to a large bowl and whisk them together.
• add wet ingredients and make a soft dough.
• Knead well until it doesn’t stick to the bottom of the bowl or your hands
• cover with a wet towel and let it rest until it doubles in size ( about 60-90 minutes)
• Knock the dough and knead lightly on a floured surface. Divide the dough into 7 equal parts (about a 100g each)
• keep the rest covered with a towel as you work on them one by one. Flatten and roll into a 16 cm round disc.
• place a heaped tablespoon or two of the filling in the centre.
• carefully bring the edges together and seal. Place the sealed side down and gently flatten it again into about an 11 cm disk.
• brush with water at room temperature and sprinkle some sesame seeds.
• keep them covered and let them rise for another 10-15 minutes.
• rub some cooking oil with a paper towel on the bottom of a pan and turn the heat to medium.
• when the pan is hot turn down the heat and cook covered for 1-2 minutes on both sides on low heat until inflated and cooked well.