Pan-Fried Chicken Stuffed Flatbreads
Soft on the inside, lightly golden on the outside… and filled with a creamy, flavorful chicken mixture.Perfect for lunch, dinner, or even meal prep!
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 2 tbsp oil
- 1 cup warm water
For the Filling:
- 2 cups cooked shredded chicken
- 1/2 cup cup grated carrot
- 1/2 cup chopped bell pepper
- 1/2 cup corn
- 1 tbsp mayonnaise
- 1 tsp salt
- 1 tsp black pepper
Instructions
Prepare the dough:
- In a bowl mix flour, sugar, salt, and instant yeast.
Knead the dough:
- Add oil and warm water gradually.
- Knead until a soft, smooth dough forms.
Rest the dough:
- Cover the dough and let it rest in a warm place for about 1 hour until doubled in size.
Prepare the filling:
- In a bowl combine shredded chicken, grated carrot, chopped bell pepper, corn, mayonnaise, salt, and black pepper.
- Mix well.
Shape the flatbreads:
- Divide the dough into equal balls.
- Roll each ball into a small circle.
Add the filling:
- Place a spoonful of the chicken mixture in the centre.
- Fold the dough over and seal well, then gently roll again into a flatbread.
Cook the flatbreads:
- Heat a pan on medium heat with a little oil.
- Cook each flatbread for about 2–3 minutes on each side until golden brown.
Serve:
- Serve warm with yoghurt dip, garlic sauce, or chutney.
Notes
Pro Tips:
✔ Do not overfill the flatbreads to prevent tearing.
✔ Cook on medium heat so the inside warms evenly.
✔ Add cheese to the filling for extra creaminess.
✔ Brush with butter after cooking for softer texture.
✔ Great for lunch boxes or meal prep.
✔ Cook on medium heat so the inside warms evenly.
✔ Add cheese to the filling for extra creaminess.
✔ Brush with butter after cooking for softer texture.
✔ Great for lunch boxes or meal prep.