Moroccan Stuffed Flatbreads

To make the flatbread dough:

1. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes.

2. Add flour and sea salt to the yeast mixture. Mix with a wooden spoon until dough forms. Turn the dough out onto a lightly floured surface. Knead the dough for 2 to 3 minutes. Form the dough into a ball, put a bowl over the dough, and let it rest for 15 minutes.

3. Uncover the dough and knead for 2 to 3 minutes. Divide the dough into 8 equal portions. Roll each portion into a small ball. Spray with cooking spray and cover all 8 balls with plastic wrap. Let sit for 30 minutes.

(Note: this dough does not so much rise as rest and relax. Do not be alarmed if your dough does not rise dramatically! Remember: it’s FLATbread.)

To make the filling:

1. Put olive oil into a large skillet. Add ground chicken and cook until browned. (Season chicken to taste with salt and pepper.) Remove chicken to another small bowl.

2. Cook carrots and onions together until they are somewhat tender, but still retain some body. (Season vegetables to taste with salt and pepper.) Return chicken to the pan.

3. Add olives, cumin, cinnamon, ginger and red pepper flakes (optional) to the mixture. Please season to your own taste! We’re trying for a North African style filling, but maybe you’re not really into savory dishes with cinnamon. That’s okay! Use whatever seasonings seem tastiest to you. Taste as you go along and add whatever seems to be missing.

4. Add chicken broth/stock to mixture. Sprinkle flour over everything and mix it in quickly. This will allow your mixture to create a gravy. Cook until the mixture is not at all runny (remember: it’s a filling!).

Assembling and cooking:

1. Take a small dough ball and roll it out to a 6-inch round on a lightly floured surface. (Emphasis on LIGHTLY.) The dough will be very thin and delicate—be careful!

2. Put a small amount of the filling (approximately 1/8 of what you’ve got) into the center of the dough.

3. Fold the dough around the filling. Fold two of the opposite sides over the filling so they overlap. Then fold one of the remaining flaps over the top of the dough and the other one under the dough. You should end up with something roughly square.

(Note: If your first couple of these look kind of awful, don’t panic! They will still cook up just fine and will taste great. Practice really helps with assembling these. If you have big holes in your dough, try to pinch the dough together to seal them as best you can. They’ll look less ugly when you cook them, I promise.)

4. Heat 1/2 teaspoon of canola oil in a large skillet. Cook four flatbread packets at a time. They should cook for about 2 to 3 minutes per side, or until golden and crispy. Once finished, repeat with another 1/2 teaspoon canola oil and the other four flatbreads.

Serve immediately, two flatbreads per person.