Chicken Methi Flatbread Triangles..with Spiced Yogurt Dip

In between the new utensils and arrays of old crockery, there sits a 1 metre square kitchen counter top space, where all the magic happens. If the countertop can talk, it will tell tales of tireless rolling of flatbreads, shaping up of rolls with flour mess everywhere. It will whisper tales of teary eyes when chopping the onions for after-work hurried curries and stews. It will tap dance of pride that this little space has seen mocktails being mixed then served to guests, cookies baked and cooled, a sanctuary where even simple things are cherished, like these flaky chicken and fenugreek filled flatbreads.

I know some of you would shudder at the thought of rolling each bread, then stand by the stove to grill each one when you can get them from any grocery stores for pennies. Silly me, I know. But then you would be hard pressed to buy such  premium flatbreads filled with shredded roasted chicken, grated sharp cheddar and aromatic methi ( fenugreek leaves), for that you have to make your own! Just roll your sleeve and start cooking. I already told you about how fun it was here.

For snacking, I love to cut them into triangles then dip into the favourite sauce available. Let’s be healthy and enjoy them with yogurt sauce, shall we? Tangy and lightly spiced with paprika and minced garlic, this kind of snacking is forgivable, and should even be included for your toddler’s meal deal. They get a seal of approval from the fussy one here (and the fussy husband!).

If you are not familiar with fenugreek leaves, you can get them from specialty shops, they are great to prevent diabetes and regulate hormonal imbalance. They are very fragrant too! To make this recipe vegetarian, just swap the chicken with paneer, or even cooked tofu- both taste great.

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Chicken Methi Flatbread Triangles..with spiced yogurt dip

A light flatbread triangle snack, filled with roasted chicken, sharp cheddar and fenugreek leaves then dip into spiced yogurt sauce.

Ingredients

• 2 cups whole wheat flour
• ¾ tsp salt
• 1 tbsp extra virgin olive oil
• Water as needed ( around 1¼ cups )
• For the filling:
• ½ cup shredded roasted or cooked chicken breast fillet
• 1 tbsp fenugreek leaves
• ¼ cup sharp cheddar, grated ( or pecorino cheese )
• a dash of salt
• a dash of black pepper
• 1 tsp ghee for pan frying
• For yogurt sauce:
• 1 cup Greek yogurt
• a pinch of salt
• a pinch of cumin
• ½ tsp paprika

Instructions

1. Make the dough by mixing all the ingredients listed under ‘dough’, until soft and elastic.
2. Leave it covered in a bowl for about an hour.
3. Prepare the filling by mixing all the ingredients in a bowl.
4. Divide the dough into 10 small balls.
5. Flatten a ball and fill the centre with mixed filling, then seal around the edges.
6. Roll the ball using rolling pin to form a flattened circle of around ½ inch thickness.
7. Grease the frying pan or griller, and panfry the bread on low heat until both sides are done.
8. Cut into triangles and serve with spiced yogurt sauce.