Spinach Pan Bread With Chicken

Heat a frying pan over medium heat. Add the spinach and cook until wilted.

Finely chop the spinach in a food processor.

In a large bowl, combine the flour, salt, honey, yeast, olive oil, chopped spinach, and water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise for 1 hour in a warm spot, or until it has doubled in size.

Wash and slice the chicken breast into flat pieces. Place in a bowl and add cumin powder, cayenne pepper powder, garlic powder, onion powder, black pepper powder, salt, and olive oil. Mix well and refrigerate the chicken, covered.

Divide the risen dough into 10 equal pieces (about 77 g each). Shape each piece into a ball.

Roll each ball out with a rolling pin into a flat circle and place on a sheet of baking paper.

Let the dough rise for 30 minutes, or until it has doubled in size.

Heat a thick-bottomed frying pan over medium heat. Cook the spinach flatbreads on both sides until golden brown, about 3-4 minutes per side. Cover the flatbreads immediately with a tea towel to keep them soft.

Heat a frying pan over medium heat. Cook the chicken breast for 3 minutes on one side. Flip the chicken, place half a slice of cheese on top, and cook for another 3 minutes, until the chicken is cooked through and the cheese is melted.

Fill the spinach flatbreads with the chicken, sauce, fresh veggies, and any other toppings you like.