Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 1 cup warm water with 1 teaspoon active dry yeast and 0.5 teaspoon granulated sugar; let it sit for 5 minutes until foamy.

2. 2

   Add 2 cups all-purpose flour, 2 tablespoons olive oil, and 0.5 teaspoon sea salt to the yeast mixture and mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic, covering it with a cloth to rest for 15 minutes.

3. 3

   While the dough rests, mince 4 black garlic cloves and combine them in a bowl with 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper, then cut 1 pound boneless, skinless chicken thighs into 1-inch pieces and toss them with the black garlic mixture to marinate.

4. 4

   Preheat a heavy cast-iron skillet or a baking sheet in an oven at 500°F (260°C) for at least 10 minutes, then divide the dough into 4 equal portions and roll each into an 8-inch round flatbread.

5. 5

   Cook each flatbread in the preheated skillet or on the hot baking sheet for 2-3 minutes per side until puffed and lightly browned, replicating the high-heat cooking technique, then set aside and keep warm.

6. 6

   Cook the marinated chicken in a separate pan over medium-high heat for 6-8 minutes, or until cooked through and slightly charred.

7. 7

   Spread the cooked chicken evenly over each warm flatbread, then sprinkle with 0.5 cup crumbled feta cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon sumac, and 0.25 cup thinly sliced red onion before serving immediately.