Spiced Chicken-Stuffed Turkish Flatbread (Gözleme)

Directions Print

Flatbread Dough

1. Stir all ingredients in a bowl with a wooden spoon; transfer dough to lightly floured work surface and knead until smooth and elastic, about 2 minutes. Cover dough; let rest 30 minutes.

Spiced Chicken Filling

1. Heat oil in a sauté pan over medium-high heat. Add bell pepper and onion; cook until tender, about 5 minutes, stirring occasionally. Add garlic; cook until fragrant.
2. Stir in Sysco Imperial Shredded Chicken Tenderloin, parsley, cumin, sumac, salt and black pepper; cook until heated through. Remove from heat; stir in walnuts and molasses. Makes about 4 cups.

Turkish Flatbread

1. Divide flatbread dough into 8 pieces on lightly floured work surface; roll each piece into a very thin 12-inch circle.
2. Top half of each circle with ½ cup spiced chicken filling; brush edges of circle with water. Fold remaining half of dough over filling (turnover-style); pinch edges to seal. Transfer flatbreads to parchment-lined sheet trays; cover and refrigerate. Makes 8 flatbreads.

To Serve

1. Heat a nonstick sauté pan over medium-high heat. Brush both sides of the Turkish flatbread with 1 tablespoon oil; add to sauté pan and cook until golden brown and crisp, about 8 minutes, turning once.
2. Whisk ½ tablespoon oil and lemon juice, salt and pepper in a bowl
3. Add spinach, cheese and parsley. Serve spinach salad with spiced chicken-stuffed Turkish Flatbread garnished with lemon wedges.