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To make the flatbread dough:
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1.
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In a large bowl, dissolve yeast in warm water; let stand for 5 minutes.
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2.
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Add flour and sea salt to the yeast mixture.
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Mix with a wooden spoon until dough forms.
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Turn the dough out onto a lightly floured surface.
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Knead the dough for 2 to 3 minutes.
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Form the dough into a ball, put a bowl over the dough, and let it rest for 15 minutes.
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3.
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Uncover the dough and knead for 2 to 3 minutes.
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Divide the dough into 8 equal portions.
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Roll each portion into a small ball.
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Spray with cooking spray and cover all 8 balls with plastic wrap.
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Let sit for 30 minutes.
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(Note: this dough does not so much rise as rest and relax.
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Do not be alarmed if your dough does not rise dramatically!
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Remember: its FLATbread.)
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To make the filling:
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1.
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Put olive oil into a large skillet.
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Add ground chicken and cook until browned.
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(Season chicken to taste with salt and pepper.)
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Remove chicken to another small bowl.
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2.
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Cook carrots and onions together until they are somewhat tender, but still retain some body.
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(Season vegetables to taste with salt and pepper.)
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Return chicken to the pan.
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3.
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Add olives, cumin, cinnamon, ginger and red pepper flakes (optional) to the mixture.
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Please season to your own taste!
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Were trying for a North African style filling, but maybe youre not really into savory dishes with cinnamon.
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Thats okay!
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Use whatever seasonings seem tastiest to you.
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Taste as you go along and add whatever seems to be missing.
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4.
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Add chicken broth/stock to mixture.
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Sprinkle flour over everything and mix it in quickly.
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This will allow your mixture to create a gravy.
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Cook until the mixture is not at all runny (remember: its a filling!
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).
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Assembling and cooking:
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1.
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Take a small dough ball and roll it out to a 6-inch round on a lightly floured surface.
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(Emphasis on LIGHTLY.)
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The dough will be very thin and delicatebe careful!
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2.
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Put a small amount of the filling (approximately 1/8 of what youve got) into the center of the dough.
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3.
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Fold the dough around the filling.
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Fold two of the opposite sides over the filling so they overlap.
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Then fold one of the remaining flaps over the top of the dough and the other one under the dough.
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You should end up with something roughly square.
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(Note: If your first couple of these look kind of awful, dont panic!
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They will still cook up just fine and will taste great.
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Practice really helps with assembling these.
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If you have big holes in your dough, try to pinch the dough together to seal them as best you can.
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Theyll look less ugly when you cook them, I promise.)
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4.
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Heat 1/2 teaspoon of canola oil in a large skillet.
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Cook four flatbread packets at a time.
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They should cook for about 2 to 3 minutes per side, or until golden and crispy.
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Once finished, repeat with another 1/2 teaspoon canola oil and the other four flatbreads.
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Serve immediately, two flatbreads per person.
