1 garlic clove, crushed
150g poached chicken
100ml chicken stock
1 red pepper, roasted and sliced
- 200g strong white flour
- 4g salt
- 4g instant yeast
- 10g butter
- 120ml warm water
- Corriander or parsley
- Creme fraiche
Firstly, make the flatbread. Put the flour in a bowl and add the salt and yeast. Add the butter and most of the water, then mix to bring the mixture together. Gradually add the remaining water until all the flour is mixed in.
Put the dough on a lightly floured board and knead for 5-10 minutes, until smooth and silky.
Place back in the mixing bowl, cover it with a tea towel. Leave in a warm place to rise for at least an hour until the dough has doubled in size.
Meanwhile make your filling. In a large saucepan, fry the garlic with a splash of olive oil for 1 minute before adding the nduja. Allow to melt before adding the poached chicken , pepper and stock. Simmer for 5 minutes until warm through. Season to taste.
Tip the dough onto a floured surface. Fold a couple of times before cutting in half. Roll out to roughly 15cm diameter. Cook for 3-4 minutes on each side in a hot pan.
Assemble your flatbread with the chicken, sprinkling of coriander and a couple dollops of creme fraiche.