Mini Msmen/Flatbread With Chicken Thighs
Prep Time
Porties
Serveert 10
Niveau
Easy
Craving something delicious but don’t feel like spending hours in the kitchen? These chicken-filled flatbreads are here to save the day! Soft, golden, and packed with flavor, they’re like little pockets of joy that’ll have you asking for seconds (or thirds). Let’s roll up our sleeves and get these babies crispy!
Ingrediënten
Warm milk helps the ingredients mix better and makes the dough more pliable (around 35-40°C).
Rest time is essential. If you find the dough smooth enough after the first 15 minutes, you can shorten the 1-hour resting time.
If you notice the dough doesn’t stretch well, let it rest for another 10 minutes to allow the gluten to relax.
If you have time, let the chicken marinate longer (30 minutes to 1 hour). This helps the flavors soak into the meat (can also marinate overnight).
Make sure the pan is hot before cooking the chicken. This prevents moisture from leaking out of the chicken and helps create a golden-brown crust.
Place the bread in a clean kitchen towel while you continue cooking. This keeps it warm and soft.
Want to reheat the dough later? Do so briefly in a dry skillet or in the oven at a low temperature (about 150°C).
Pair the dish with a fresh salad, garlic sauce, or a spicy sauce like harissa for extra flavor.
For a vegetarian version, you can replace the chicken with a mix of vegetables like grilled peppers, zucchini, and mushrooms, seasoned with the same marinade.
Craving something delicious but don’t feel like spending hours in the kitchen? These chicken-filled flatbreads are here to save the day! Soft, golden, and packed with flavor, they’re like little pockets of joy that’ll have you asking for seconds (or thirds). Let’s roll up our sleeves and get these babies crispy!
Stappenplan
1 Place the flour, salt, baking powder, honey, and lukewarm milk in a bowl. Mix well and knead for 5 minutes until smooth. |
2 Cover the dough and let it rest for 15 minutes. |
3 Wash and cut the chicken thighs into pieces. Place them in a deep bowl and add the salt, ras el hanout, onion powder, cayenne powder, olive oil, and finely chopped parsley. Mix well and let it sit for a while. |
4 Divide the dough into 10 equal pieces, each about 80 grams. Shape each piece into a ball. |
5 Grease your work surface with about 35 ml of oil (olive oil or sunflower oil). Place one dough ball on the surface and flatten it slightly. Repeat for all the dough. |
6 Cover and let the dough rest for 1 hour. |
7 Grease your work surface again with 15 ml of oil. Place one ball of dough on the surface and gently stretch it out into a very thin circle, about 30 x 28 cm (12 x 11 inches). Make fast, sweeping motions with your fingertips, starting from the center. Make sure your hands are always well oiled so the dough doesn’t tear. |
8 Fold the thin dough into four parts, forming a small square package. |
9 Proceed with the first folded package. Roll it out with a rolling pin into a square, about 14 x 14 cm (11 x 11 inches). |
10 Cook the rolled-out dough in a frying pan with a thick base over medium heat. Brown both sides until golden. |
11 Heat a frying pan over medium heat and cook the chicken thighs until done. |
12 Fill the flatbread with the chicken thighs and sauce and filling to taste |
