When it comes to summer, I adore a flatbread. They are so versatile, you can have them for breakfast with eggs. You can turn them into a small pizza, a great work lunch. The possibilities are endless. Just the right size, easy to grab and pop in the toaster or on a griddle pan. Today I have made a marinated chicken flatbread with a herby yoghurt sauce. The marinade is super simple but tastes nice and fresh with lemon juice bringing a little zing. The chicken is moist and succulent and the crunchy quick coleslaw adds a nice level of texture.
If you have time, marinade your chicken over night. But at least twenty minutes will be plenty enough to be honest. It just allows the spices and honey to soak into the meat. Hummus would be a good addition to this too, all the creamy, crunchy things. I like to fold mine in half and eat it like a filled pocket, but just as good flat with a knife and fork.
1 tsp each garlic granules, cumin & smoked paprika
1 tsp apple cider vinegar
1 tsp sugar
1 red chilli (optional)
Salt & pepper
Directions
To make herby yoghurt, grab a handful of basil, coriander and parsley. Chop finely and add to yoghurt with a small squeeze of lemon juice and some salt and pepper. Mix and pop in the fridge for later.
Marinade your chicken by adding it to a bowl with the oil, honey, lemon juice, cumin, garlic and paprika. Mix well to coat and leave in the fridge for at least 20 mins.
For the coleslaw, simply chop finely or grate the cabbage, carrot and kohlrabi. Add lime juice, a tsp of sugar, some chopped coriander and 1 tsp apple cider vinegar. Stir and pop in the fridge.
Get your pan nice and hot and add chicken, you shouldn’t have to add any extra oil. Pan fry on both sides, around 8 mins a side or until thoroughly cooked. You don’t want it to go dry, so try not to over cook. Leave to rest for five mins before slicing.
Heat through your flatbread, layer with herby yoghurt, mango chutney, coleslaw, chicken and herbs. I like to add a sprinkle of fresh chilli. Eat warm or cold, but if eating cold, don’t leave ingredients in the flatbread as it will go soggy. Make it up when ready to eat straight away instead.
All of these elements can be stored in mini containers for work lunches and will last up to four days.
Serve the flatbreads while still soft and warm. Once cold, they won't be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croûtons for soups and salads.
Both flatbread and wheat bread offer ample amounts of B-complex vitamins -- a family that includes folic acid and niacin. These nutrients support your metabolism, nourish your skin and maintain healthy blood circulation.
Germs can find their way into raw flour during harvesting, processing, or shipping, and in your grocery cart or at home. Raw eggs may contain Salmonella bacteria, and should never be consumed raw or undercooked. Breads, cookies, cakes, biscuits, and any other baked good should always be fully cooked before it is eaten.
Which is healthier: bread or tortilla? Is bread more fattening than tortilla? Bread and corn tortillas have a very similar nutrient profile. However, if you are choosing a flour tortilla, to get the most health benefit, be sure to choose one made with whole-wheat flour rather than refined white flour.
Though flatbread originated in Ancient Egypt, it can be found in several cultures. Afghanistan and India have their version of flatbread known as naan, Central and South America the tortilla, and Romagna, Italy the Piadini. Flatbread is produced and consumed nearly everywhere!
It doesn't toast it just warms it up enough so it's soft and doesn't break apart or crumble when they fold it or while you eat it. I know most people aren't use to being told they "have" to order something a certain way but believe me if you don't heat the flatbread it's not edible.
Flatbread can be served alongside soups and salads to add a satisfying and hearty element to the meal. It can be toasted and served as a side to a warm bowl of soup or torn into pieces and used to scoop up salad toppings and dressing.
Each pitta has been carefully baked to create a scrumptiously soft texture, perfect for opening and filling the tasty centre. Delicious when served cold or toasted, the Soft Pittas can be enjoyed with a whole host of tasty flavour combinations.
How about the refrigerator? You should not store the flatbread in the refrigerator. However, our flatbreads will last in the freezer for up to 3 months. If you are going to freeze them, be sure to put them into the freezer right after you receive them.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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