These Jamie Oliver-inspired stuffed folded flatbreads are crispy on the outside, soft on the inside, and packed with a savory filling of chicken, vegetables, herbs, and melted cheese. Perfect for lunch, dinner, meal prep, or entertaining, this versatile recipe delivers restaurant-quality flavor with simple pantry ingredients and easy cooking techniques.
Total Time:40 minutes
Yield:4 Flatbreads
Ingredients
For the Flatbread Dough
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup plain Greek yogurt
2 tablespoons olive oil
2–3 tablespoons water (if needed)
For the Filling
2 cups cooked shredded chicken
1 cup grated mozzarella cheese
1 red bell pepper, diced
½ red onion, finely chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon dried oregano
Salt and black pepper to taste
Instructions
In a large bowl, combine flour, baking powder, and salt.
Add yogurt and olive oil, then mix into a soft dough.
Knead for 5 minutes until smooth. Cover and rest for 20 minutes.
Heat olive oil in a skillet and sauté onion, garlic, and bell pepper for 3–4 minutes.
Add shredded chicken, paprika, oregano, salt, and pepper. Stir well and cool slightly.
Mix in parsley and mozzarella cheese.
Divide the dough into 4 equal portions.
Roll each portion into a thin circle.
Place filling on one half of each circle.
Fold the dough over the filling and seal edges firmly.
Heat a non-stick skillet over medium heat.
Cook flatbreads for 3–4 minutes per side until golden brown and cooked through.
Serve warm with yogurt dip, salad, or lemon wedges.
Notes
Avoid overfilling to prevent leakage.
Resting the dough improves texture and elasticity.
Mozzarella can be replaced with cheddar, feta, or halloumi.
For a vegetarian version, substitute chicken with mushrooms, spinach, or roasted vegetables.
Flatbreads can be refrigerated for up to 3 days.
Reheat in a skillet or air fryer for best results.
