1 lb ROCKY┬« Free Range Boneless Skinless Chicken Thigh
1 1/2 cup plain whole milk yogurt
garlic cloves
1 tsp fine sea salt
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground black pepper
1/4 tsp turmeric
  Pinch of ground clove
  Pinch of ground cayenne pepper, optional
1 tbsp cooking oil of your choice
  1 flatbread crust
2 tbsp melted salted butter
1 tbsp chopped fresh cilantro
1 cup chopped spinach
1/4 cup diced red onion
  Chopped cilantro and mint for garnish
Raita dressing 
1/4 cup plain whole milk yogurt
2 tbsp diced cucumber
fresh mint leaves
1/4 tsp fine sea salt
1/4 tsp ground coriander
1/4 tsp ground coriander
Homemade Flatbread Crust 
2 cup unbleached, all-purpose flour
1 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine sea salt
1 1/2 cup tablespoon whole milk
3 tbsp plain whole milk yogurt
1 tsp extra virgin olive oil


1 To make the chicken for the flatbread, add the yogurt to a medium bowl. Mince 3 garlic cloves and add them to the yogurt. Stir in the salt, cumin, coriander, pepper, turmeric, clove, and cayenne, if using. Place the chicken thighs in a single layer in a casserole dish. Pour the yogurt over the chicken and turn to coat each piece well. Cover the dish and place in the refrigerator for 4 to 6 hours. Alternatively, the chicken can be marinated with the yogurt and spices in zip-top plastic bag. Add the tablespoon of cooking oil to a deep, large skillet and heat over medium-high. Transfer the chicken to the skillet making sure that some yogurt is still coating all sides. Cook a few thighs at a time if necessary to avoid overcrowding the pan. Cook 5 to 7 minutes on each side, until the chicken is fully cooked through and reaches an internal temperature of 165 degrees F. Transfer the chicken to a cutting board and let rest for 5 minutes. Finely chop the chicken. Grate the remaining garlic clove into a small bowl. Stir in the melted butter and the chopped cilantro. Brush the warmed flatbread generously with the butter. Sprinkle with the chopped chicken. Next, sprinkle on the spinach, onion, and chopped cilantro and mint for garnish. Make the raita by adding all ingredients to a single serving blender cup or small food processor. Puree on high, for 20 to 30 seconds, until all ingredients are blended into a dressing. Drizzle the dressing over the flatbread. Cut the flatbread into pieces and serve with any extra raita on the side.
2 Stir together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir together the milk and yogurt in a medium bowl. Add the wet ingredients to the dry and begin kneading the dough together with clean hands. Transfer to a floured surface and continue to knead for 5 to 10 minutes, until the doug becomes smooth and elastic. It may feel somewhat lumpy, but continue to knead to get it as smooth as possible. Form into a ball and place in a bowl. Coat in the olive oil. Cover with a dish towel and let rest for one hour. (Note: This dough will not rise like a yeast dough.) Preheat the oven to 400 degrees F. Roll the dough out in an oblong shape about 17-by-12-inches. It does not need to be exact. Transfer the dough to a baking sheet coated in cooking spray. Poke the crust in several places with a fork. Bake for 15 to 17 minutes until golden brown. Use the warm crust to complete the Indian-Spiced Flatbread.

Recipe courtesy of Lori Rice of Fake Food Free


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