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Middle Eastern Harissa Chicken Flatbreads

Turn the oven on at 200’c


Makes 4 large or 8 small flatbreads

For the flatbreads:

What to do

  1. Mix the strong bread flour with the dry yeast and salt
  2. Add the honey and water
  3. Mix all together till a ball of sticky dough forms
  4. Knead for a good 10 minutes till smooth and almost glossy in appearance
  5. Leave to rest while you prepare the toppings


  1. Brush the aubergine with olive oil lightly and sprinkle with organic perfect salt
  2. Dry fry just enough to give a colour on one side
  3. Cut the chicken breasts into thin strips and coat in the organic harissa with rose spice blend and olive oil
  4. Next cut the bread dough into 4 large pieces or 8 small pieces
  5. Roll each piece into a long oval shape, thickness of about ½ inch
  6. Put each piece onto greaseproof paper lined trays
  7. Spread a spoonful of hummous onto each dough slice
  8. Add two pieces of Aubergine (one for small flatbreads)
  9. Top with the sliced onions
  10. Top with the marinated chicken pieces
  11. Sprinkle the pomegranate seeds on next
  12. Put the flatbreads into the oven and cook for twenty minutes
  13. Remove from the oven and drizzle with the pomegranate molasses
  14. Season with Steenbergs perfect salt blend
  15. Eat hot or cold with a fresh green salad and more hummous


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