Spicy Peri-Peri Chicken Cheddar Flatbreads

Instructions

1. 1

   Make the flatbread dough: reserve 20 g of the flour for the cheese sauce, then place the remaining 220 g flour and 1 g salt in a mixing bowl. Gradually add the 120 ml water while mixing until a soft dough forms.

2. 2

   Knead the dough on a lightly floured surface for 6–8 minutes, until smooth and elastic. Cover and let it rest for 20 minutes.

3. 3

   Season the sliced chicken with the peri-peri spice, remaining 2 g salt, and black pepper.

4. 4

   Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. The center of the chicken should reach 74°C (165°F). Transfer it to a plate.

5. 5

   Add the mixed vegetables and minced garlic to the same skillet. Cook for 4–6 minutes, until the vegetables are tender but still slightly crisp. Return the chicken to the skillet, toss everything together, and remove from the heat.

6. 6

   Prepare the cheddar sauce in a small saucepan. Melt the butter over medium-low heat, stir in the reserved 20 g flour, and cook for 1 minute. Gradually whisk in the whole milk until smooth.

7. 7

   Cook the sauce for 3–4 minutes, stirring constantly, until slightly thickened. Add 75 g of the grated cheddar and stir until melted and smooth. Remove from the heat.