There is nothing like hot fresh flatbread straight from the oven topped with delectable ingredience.
|1||Package (2 pieces) Mina™ Boneless Skinless Chicken Breasts|
|.5||Red onion, finely chopped|
|1||Clove garlic, minced|
|2 tbsp||(30 mL) Olive oil|
|1 tbsp||(15 mL) Lemon juice|
|.25 tsp||(1 mL) Salt|
|.25 tsp||(1 mL) Pepper|
|.5 tsp||(2 mL) Allspice|
|.5 tsp||(2 mL) Cinnamon|
|.5 tsp||(2 mL) Ground sumac|
|2 tsp||(10 mL) Dry active yeast|
|2 cups||(500 mL) Warm water|
|4 cups||(1 L) Bread flour|
|1 tsp||(5 mL) Baking powder|
|2 tsp||(10 mL) Salt|
|4 tbsp||(60 mL) Butter, cut into small cubes|
|2 tbsp||(30 mL) Evaporated milk|
|2 tbsp||(30 mL) Za’atar spice Olive oil|
|1 cup||(250 mL) Crumbled Feta cheese|
|4 tbsp||(60 mL) Pine nuts|
|2 tbsp||(30 mL) Chopped fresh parsley|
COMBINE chicken with red onion, garlic, olive oil, lemon juice, salt, pepper, allspice, cinnamon and sumac in a medium bowl. Massage marinade into chicken, cover and refrigerate for at least an hour and up to overnight.
DISSOLVE yeast in warm water in a small bowl. Set aside. Sift flour, baking powder and salt into a large mixing bowl, add butter and evaporated milk. Slowly add yeast mixture stirring with a wooden spoon until dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes or until smooth. Shape into a ball and place in the large, lightly oiled mixing bowl. Cover with plastic wrap or a damp towel and set aside in a warm area until doubled in size, about one hour.
PREHEAT oven to 375°F (190°C). Transfer chicken and marinade to a baking dish, sprinkle with za’atar and roast for 25-30 minutes or until internal temperature reaches 165°F (74°C). Remove from oven and shred chicken using two forks.
INCREASE oven temperature to 450°F (230°C).
TURN dough out onto a lightly floured surface. Divide into 4 equal balls. Using a rolling pin, lightly dusted with flour, roll each ball out to a 10” (25 cm) circle. Place each on a parchment lined baking sheet. Cover with damp cloth and let stand about 20 minutes or until dough puffs up. Brush each round with olive oil. Top each with shredded chicken, crumbled Feta and pine nuts.
BAKE 10-15 minutes or until golden brown and slightly crisp on the bottom. Sprinkle with parsley before serving.
Sumac and za’atar can be found in Middle Eastern supermarkets and specialty food stores.
To make your own za’atar mix:
¼ cup (60 mL) Sumac
2 tbsp (30 mL) Thyme
1 tbsp (15 mL) Sumac
2 tbsp (30 mL) Marjoram
2 tbsp (30 mL) Oregano
1 tsp (5 mL) Kosher salt
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