Harissa Chicken + Flatbread

Homemade flatbread is not only superior to store bought, but it is actually SO simple and only requires a few ingredients! It is no fuss and takes only an hour to rise – just make sure your yeast is fairly new. Funny fact – when I started making flatbread at home, I was using yeast that may have been opened in my pantry since 2019….and while it got the job done I didn’t realize how much better “fresh” yeast was. When I dumped my clearly expired yeast and picked a new packet up at the store, my dough rose so much more and was so much more bouncy and fluffy when cooked – definitely make sure you aren’t using expired ingredients. The chicken in these flatbreads are marinated in yogurt, making it so tender and juicy you won’t even believe it! Make this for your next mediterranean inspired night and don’t skip the tzatziki – it is so creamy and thick!

For the Chicken:

  • 1 Lb Chicken, Sliced or Cubed
  • 1 Cup Plain Greek Yogurt
  • 1 Lemon, Juiced
  • 3 Tbsp Harissa Paste
  • 6 Cloves Garlic, Minced
  • 1 Tsp Turmeric
  • 2 Tsp Cumin
  • 1/2 Tsp Coriander
  • 1/8 Tsp Cinnamon
  • 2 Tsp Salt
  • 1/2 Tsp Pepper

For the Flatbread:

  • 2 Tbsp Sugar
  • 1 Tbsp Active Instant Yeast
  • 1 Cup Warm Water
  • 2 Tsp Salt
  • 1 1/2 Tbsp Olive Oil
  • 2 1/2 – 3 Cups Flour

For the Tzatziki:

  • 1 Cup Plain Greek Yogurt
  • 1 Lemon, Juiced
  • 1/2 Cup Diced Cucumber
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsp Fresh Dill, Minced
  • 2 Garlic Cloves, Minced

Optional For Topping/Serving:

  • Sliced Tomatoes
  • Diced Cucumber
  • Crumbled Feta
  • Diced Parsley

To Make the Chicken:

  1. In a large bowl, whisk together the greek yogurt, lemon juice, harissa paste, minced garlic, turmeric, cumin, coriander, cinnamon, salt + pepper. This will be a thick marinade, but the greek yogurt will keep the chicken super moist and tender.
  2. Add the chicken to the marinade and stir to ensure the chicken is evenly coated. Cover and allow to marinate for 60-120 minutes at the minimum. If you can leave it overnight, that is best.
  3. When you are ready to cook the chicken, heat the grill to 400-450 degrees fahrenheit. Carefully slide the chicken chunks on to metal skewers.
  4. Once the grill is heated, carefully place the chicken skewers on the grill , cover the grill and cook for 6 minutes. Using tongs, flip the skewers, cover the grill and cook for another 6 minutes. After cooking on both sides – check the temperature to ensure the chicken is cooked through. Continue cooking until thoroughly cooked.
  5. Using tongs, remove the skewers from the grill and turn the grill off.
  6. Cover with foil until you are ready to assemble.

To Make the Flatbread: (recommend making this once you get the chicken marinated)

  1. In a mixing bowl, add the sugar, active yeast and 1 cup of warm water. Stir to mix and set aside for 5-10 minutes until the yeast becomes frothy.
  2. Once frothy, add in the salt and olive oil. Add in 2 cups of flour and mix together – if you have a dough hook, use that; if not, you can use a wooden spoon. Slowly continue adding another 1/2 cup of flour – you want the dough to be tacky, but not to the point it will stick to your hands.
  3. Continue adding the flour – until you reach 3 cups total (but you may not need that much), and mix until gently combined. If you are using a dough hook, turn on the mixer and allow to mix for 10 minutes. If you are using the by hand method, turn the dough out to a clean surface and knead for 10-15 minutes.
  4. Fold the dough under so it forms a round ball and oil the mixing bowl you were using. Place the dough in the bowl and cover with a towel. Set aside for an hour to allow the dough to rest and double in size.
  5. After an hour, divide the dough into 10 pieces and shape into balls. Cover for another 20 minutes to allow them to rest.
  6. After 20 minutes, lightly flour a surface and roll the dough balls (one at a time) flat. Place them on parchment paper or wax paper to prevent them from sticking to each other.
  7. When all the dough has been rolled out, heat a large pan over medium heat. Once hot, add one of the rolled out pieces of dough. Cook for 30-60 seconds until it starts to form bubbles, flip and cook for another 30-60 seconds. Remove from the pan and set aside. Repeat this process until all dough has been cooked.
  8. Serve the flatbread while warm and stuff it full of the grilled harissa chicken, tzatziki, and any additional toppings you are using!

4 thoughts on “Harissa Chicken + Flatbread

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