Best Lemon Yogurt Chicken Flatbreads Recipes

10-Minute Chicken Flatbreads with Hummus and Yogurt image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 12

1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more for serving
3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)
1 large tomato, cut into 1/2" cubes (about 12 ounces)
1 (10-ounce) container hummus
1 cup plain unsweetened yogurt (either Greek or regular)
1/4 cup parsley leaves (optional)
4 pitas
Lemon wedges and flaky sea salt (for serving)

Steps:

Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.

Sweet Flatbread with Lemon Yogurt Whipped Cream image

Provided by Molly Yeh

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup heavy cream
1/2 cup whole-milk Greek yogurt
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Zest of 1/2 a lemon
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon kosher salt
1 1/2 cups water
1 cup whole-milk Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Unsalted butter, for the pan
Honey, chopped pistachios and fresh fruit (optional), for serving

Steps:

For the lemon yogurt whip: In a stand mixer fitted with a whisk attachment, beat the heavy cream and yogurt to soft peaks. Add the powdered sugar, vanilla and lemon zest and continue beating until stiff peaks. Refrigerate until ready to use.
For the flatbread: In a large bowl, whisk together the flour, baking powder, sugar, yeast and salt. In a medium bowl, whisk together the water, yogurt, vanilla and almond extracts and stir very well to get rid of any lumps. Pour the wet ingredients into the dry and stir until combined. Cover with plastic wrap or a towel and let it sit at room temperature until doubled in size and bubbly, 1 to 2 hours or refrigerated overnight.
Preheat the oven to 200 degrees F. Line a baking sheet with a clean kitchen towel or a layer of paper towels and stick it in the oven to hold cooked flatbread.
Heat a large skillet over medium heat and melt enough butter for a thin coating on the bottom of the pan. Pour in about 1/2 cup of batter and cook until the bottom is browned and starting to crisp and the bubbles on the top have released and batter has set. Don't flip it! Transfer to the baking sheet in the oven with a metal spatula. Repeat with remaining batter, adding more butter to the pan in between batches.
Warm some honey over medium heat or in the microwave. To serve, top a flatbread with the yogurt whip, a drizzle of warm honey, a sprinkle of pistachios, and fruit, if using. Enjoy!