Flatbreads with spicy chicken filling

Ingredients:

Flatbreads

• 6 cups of premium flour + extra for working with the dough
• 1 packet (7 g) of fast-acting dry yeast
• 3 tbsp olive oil + extra for greasing the bowl
• Semolina or cornmeal for sprinkling

Chicken

• 6 tbsp. l. olive oil
• Half a small onion, finely chopped
• Half a medium red bell pepper, finely chopped
• 6 tablespoons tomato paste
• 600 g of minced chicken
• 1.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 0.5 tsp red pepper flakes
• 1/4 tsp ground allspice
• 2 plum tomatoes, diced
• 1/4 cup Greek yogurt
• Juice of half a lemon
• 2 tbsp chopped fresh parsley + extra for serving
• 1/3 cup Greek yogurt
• Special equipment: pizza stone or baking sheet, pizza peel or wooden cutting board

Preparation:

1. Dough:
   
   In a large bowl, combine the flour, yeast, and 2 teaspoons of salt. In another large bowl, combine 2 1/4 cups of warm water with the oil. Add the water mixture to the flour mixture and mix with your hands until the dough forms a rough ball.
2. Continue kneading the dough on a floured work surface until smooth and elastic, about 5 minutes. Wipe and grease one large bowl with oil. Place the kneaded dough in the bowl, grease it, cover, and let it sit in a warm place until doubled in size, about 1 hour.
3. Position a rack in the lower third of the oven and place a pizza stone or baking sheet on it. Preheat the oven to 230°C.
4. Transfer the dough to a work surface and punch it down. Cut it into 12 equal pieces. Form each piece into a ball. Spread the dough balls evenly on the work surface, cover, and let rest for 20 minutes. If kneading the dough in advance, after forming the balls, wrap each piece tightly in plastic wrap and refrigerate overnight. Let it sit at room temperature for 30 minutes before rolling it out.
5. Working with several balls at a time, roll each one into a circle about 0.3 mm thick, flouring the work surface and rolling pin as needed. Dust a pizza peel or wooden cutting board with semolina or cornmeal, and top with 1-2 sheets of dough.
6. Shake the peel back and forth to prevent the dough from sticking, then transfer to a hot pizza stone (or baking sheet) and bake until the dough is puffed and golden on the bottom but still soft and pliable, about 3 minutes. Remove the dough with tongs, press down on any bubbles, and let cool. Repeat with the remaining dough balls. At this point, you can add toppings and bake the dough, or let it cool, stack it, wrap it, and refrigerate for up to 2 days or freeze it for up to 2 months.
7. Filling:
   
   While the flatbreads are baking, heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add the tomato paste and stir for 1 minute (add a little water if it burns).
8. Add the remaining 4 tablespoons oil, ground beef, cumin, 1.5 teaspoons salt, cinnamon, red pepper flakes, and allspice and continue cooking, breaking up any lumps, until cooked through, about 5 minutes more. Add the tomatoes and cook for 1 minute. Remove from the heat and stir in the yogurt, lemon juice, and parsley. Let cool completely. The filling can be made a day ahead and refrigerated.
9. Sauce:
   
   In a small bowl, combine yogurt, 3 tablespoons water and a large pinch of salt.
10. Flatbreads:
    
    Brush each flatbread with butter and top with about 1/4 cup of the filling. Bake 1-2 flatbreads at a time on a hot stone until crispy on the bottom, about 5 minutes, rotating the flatbreads 180 degrees halfway through to ensure even baking. Drizzle with yogurt sauce, sprinkle with salt and parsley, slice, and serve.