Butterflied Chicken Flatbread

Method

• 1)

  Add 3 cups of white flour to bowl

• 2)

  In a separate bowl, add 7g yeast to 100ml of warm water and leave for a few minutes to foam up.

• 3)

  Add a couple of pinches of salt, lemon zest and a teaspoon of cumin to flour. Then add yeast and water to the flour.

• 4)

  Slowly add in 1 1/4 cups of warm water to the flour, folding together. Once combined sprinkle semolina flour onto bench top and knead dough for approximately 5 minutes, until combined and elastic.

• 5)

  Roll into a ball, coat in olive oil and leave to rest in a bowl with tea towel over the top for an hour.

• 6)

  Butterfly 2 chickens, put into baking dish with baking paper, sprinkle with salt and olive oil. Put in the oven on 180C for one hour.

• 7)

  After an hour remove dough from bowl. Weigh whole amount and divide into equal portions for amount of people eating.

• 8)

  Roll each portion into a ball then flatten, sprinkle each part with Semolina. Roll flat, press with fingers into each piece and layer with baking paper between each for a second rest.

• 9)

  Chop a handful of mint and coriander. Peel carrots and cucumbers into strips.

• 10)

  Make yoghurt by combining a tablespoon of natural yoghurt per person with 2 teaspoons of cumin, juice of one lemon.

• 11)

  After an hour take chickens out of oven.

• 12)

  Increase oven to max temp and put flatbreads in for 5 – 10 minutes (until starting to colour and cook through)

• 13)

  Serve everything in the centre for guests to self-serve or serve up for them.