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ALEPPO CHICKEN WRAPS

Homemade flatbread, Aleppo marinated chicken thighs and fresh tzatziki sauce. 

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Ingredients:


 

  • 1lb chicken thighs

  • 1 tbsp Aleppo

  • 1 tbsp sumac

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp kosher salt

  • 2 tbsp olive oil

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  • 1 cup lukewarm water

  • 2 tbsp olive oil

  • 3 cups AP flour

  • 2 tsp active dry yeast

  • 1/2 tsp white sugar

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  • 2 cups plain greek yogurt

  • 1/4 cup english cucumber, grated

  • 1 tsp kosher salt

  • 4 cloves garlic

  • 1 ½ tbsp chopped dill

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

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Instructions:


 

1. Combine all ingredients together.

2. Add two tbsp of olive oil to a hot pan.

3. Cook evenly until it reaches an internal temperature of 165F.

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1. In a bowl mix together lukewarm water, sugar and yeast until dissolved.

2. Add 12/ cups of AP flour, place in warm place for 15 minutes uncovered.

3. Add salt, olive oil and 2 cups of flour. Mix until the dough begins to become flakey. Take out of bowl and knead to incorporate dough.

4. Cover and let rest for 10 minutes. Kneed again to help form the dough.

5. In a warm place, let the dough rise in a bowl coated with olive oil for 1 hour.

6. Heat oven to 500F. If you have a pizza stone place it in the oven.

7. Deflate the dough by punching it. Divide dough into 8 equal pieces. Shape them into balls.

8. Let dough rest, covered, for 10 minutes.

9. Roll out the dough into circles, about 8 inches wide.

10. One at a time bake each piece of pita dough. Cook 1 minute on one side. Flip, then cook for 2-2.5 minutes.

11. Serve and enjoy!

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1. Combine all tzatziki ingredients together and mix thoroughly.

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