Buckwheat flatbread with chicken strips and baked chips

Name: Buckwheat flatbread with chicken strips and baked chips
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4
Ingredients: Type 00 flour 1 cup; Buckwheat flour 1 cup; Lard 2.2 oz; Water (at room temperature) 1.75 oz; Fine salt 1 ½ tsp; Instant yeast for salted preparations 0.8 tsp; Honey 0.3 tsp; Sugar 1 ½ tsp; Whole milk (at room temperature) 3 ½ tbsp; Chicken breast 1.3 lbs; Extra virgin olive oil 3 tbsp; Rosemary ½ tsp; Marjoram 2 tsp; Wild fennel ½ tsp; Smoked paprika ½ tsp; Green Peperoncino ½ tsp; Oregano ½ tsp; Brown sugar ½ tsp; Fine salt to taste; Greek yogurt &frac23; cup; Radicchio 3.5 oz; Chives ½ tsp; Fine salt to taste; Black pepper to taste; New potatoes 1.3 lbs; Extra virgin olive oil 2 tbsp; Rosemary 1 ½ tsp; Fine salt to taste; Black pepper to taste; Ketchup 7 tbsp

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873

Calories per serving

Energy Kcal 873
Carbohydrates g 72.9
of which sugars g 12.2
Protein g 48.6
Fats g 43
of which saturated fat g 12.57
Fiber g 5.8
Cholesterol mg 112
Sodium mg 929

Difficulty: Easy
Prep time: 50 min
Cook time: 40 min
Serving: 4
Note + resting time for the flatbread dough and marinating the chicken

PRESENTATION

Buckwheat flatbread, known as piadina di grano saraceno, is this awesome street food from the Romagna region in Italy. And look, this version adds a cool twist by using buckwheat instead of the regular white flour. It's got that darker color and, honestly, extra flavor. In Romagna, folks are really into their piadina for its simplicity and taste. And you know what? This recipe makes it perfect for sharing with friends.

Now, the chicken strips—they're marinated with a blend of aromatic herbs and spices. Super, super tasty. Every bite is tender and flavorful. The soft chew of the flatbread with the spiced chicken? Seriously good. It's a healthy flatbread recipe—a bit different but still comfy for a shared meal.

And the chips? No one's missing out on the crispy side here. And we've got baked chips instead of fried ones. They're oven-baked for that golden crunch without the grease. And listen, pair them with ketchup or a refreshing yogurt sauce. The mix of tangy and creamy flavors—just what you need when chilling with friends. Pretty simple.

The balance on the plate shows Romagna’s knack for combining flavors: the gluten-free flatbread keeps things light, while the oven-baked chicken strips are juicy and savory. These homemade chips tie everything together. I mean, it's an excellent choice for anyone wanting something new but easy. It is fun to whip out when you want to impress at dinner. With its moist chicken, crunchy chips, and a flatbread that's anything but basic. For sure.

This easy dinner recipe brings everyone to the table. It offers a balanced mix of flavors and textures—it's a real crowd-pleaser. Whether you’re looking for something special to share with family or friends, this meal will leave a lasting impression with its unique blend of ingredients and Italian charm.

INGREDIENTS

873

Calories per serving

Ingredients for 4 flatbreads of 9 inches: Type 00 flour 1 cup (125 g); Buckwheat flour 1 cup (125 g); Lard 2.2 oz (63 g); Water 1.75 oz (50 g) - (at room temperature); Fine salt 1 ½ tsp (8 g); Instant yeast for salted preparations 0.8 tsp (3.8 g); Honey 0.3 tsp (2.5 g); Sugar 1 ½ tsp (7.5 g); Whole milk 3 ½ tbsp (53 g) - (at room temperature)

for the chicken and marinade: Chicken breast 1.3 lbs (600 g); Extra virgin olive oil 3 tbsp (40 g); Rosemary ½ tsp (2 g); Marjoram 2 tsp (2 g); Wild fennel ½ tsp (2 g); Smoked paprika ½ tsp (2 g); Green Peperoncino ½ tsp (2 g); Oregano ½ tsp (2 g); Brown sugar ½ tsp (2 g); Fine salt to taste

for the yogurt sauce: Greek yogurt ⅔ cup (150 g); Radicchio 3.5 oz (100 g); Chives ½ tsp (2 g); Fine salt to taste; Black pepper to taste

for the side dish: New potatoes 1.3 lbs (600 g); Extra virgin olive oil 2 tbsp (30 g); Rosemary 1 ½ tsp (2 g); Fine salt to taste; Black pepper to taste

for the potato seasoning: Ketchup 7 tbsp (100 g)

Preparation

How to prepare Buckwheat flatbread with chicken strips and baked chips

To prepare the buckwheat flatbread with chicken strips and baked chips, the first thing to do is to marinate the chicken, so cut the chicken breast, removing the fattier parts and the central bone, into strips 1 and place them in a container. Then prepare the aromatic mixture by finely chopping rosemary, marjoram, oregano, and fennel 2; in a mortar, crush smoked paprika, chili powder, oregano, brown sugar, and finally salt 3 (alternatively, you can use a mixer to reduce the spice mix to powder).

Place the chicken breast slices in a shallow and wide baking dish and sprinkle with the aromatic mixture 4, the spice mix 5, then the olive oil 6, and mix well to flavor the chicken breast.

Cover with plastic wrap and let it marinate in the refrigerator for at least 4-5 hours 7. Then proceed to prepare the buckwheat flatbread: start by sifting the all-purpose flour into a bowl and add the baking powder for savory preparations 8, then add the buckwheat flour 9

mix and transfer the dry ingredients into the bowl of a stand mixer where you will also pour the lard (if you prefer not to use it, you can replace it with the same amount of vegetable oil) 10, pour in the honey 11 and run the stand mixer with the paddle attachment for 5 minutes 12.

When the ingredients are well combined, stop the machine and replace the paddle with the dough hook 13 and with the stand mixer running again, incorporate the sugar 14, then pour in the room temperature milk 15,

also add the room temperature water 16 and finally the salt 17, leaving the machine running for a few minutes until the dough is ready: you can stop the stand mixer as soon as it detaches from the sides of the bowl 18.

After transferring the dough onto the work surface and giving it a spherical shape, place it in a clean bowl and let it rest in a glass container covered with plastic wrap for about an hour, in a turned-off oven with the light on 19. Meanwhile, thoroughly wash the new potatoes and cut them into thin slices 20 and let them sit in cold water for 20 minutes to remove the starch. After the indicated time, drain them 21.

After drying them thoroughly with a kitchen towel, pour them into a container and season with chopped rosemary, extra virgin olive oil, salt, and pepper 22 and mix. Pour the potato chips onto a baking sheet lined with parchment paper and arrange them well 23, let them bake in a preheated static oven at 392°F for about 25 minutes 24, they should be slightly browned.

In the meantime, take the flatbread dough and divide it into 4 spheres that you'll roll out on a lightly floured work surface. Roll it out into a disc about 1/16 inch thick using a rolling pin 25. To get a precise shape, use a pastry cutter with a diameter of 9 inches 26 (you can knead the leftover scraps and let them rise for half an hour to make more flatbreads). Heat a griddle or a large non-stick pan, and when it's hot, place the flatbreads one at a time, pricking them with a fork 27,

a few minutes will suffice, then flip the flatbread and continue cooking on the other side 28. Then proceed to cook the marinated chicken: drain it from the marinade and pour it into a non-stick pan 29 and let it cook over medium heat for about 5 minutes 30, stirring occasionally;

meanwhile, wash and chop the radicchio and set it aside 31. In a container, prepare the yogurt sauce by mixing together Greek yogurt, chopped chives, salt, and pepper 32 and mix. Proceed to assemble the flatbreads: you can slightly warm them and place on half of each some radicchio, chicken, and yogurt sauce 33,

then fold the flatbread to close it 34 and before serving, pour the ketchup into a small bowl for each portion 35; finally, serve the Buckwheat Flatbread with Chicken Strips and Baked Chips hot with the potato chips on the side! 36

Storage

Flatbreads dry out very quickly, so it's best to prepare and consume them immediately; they can be made a few hours in advance as long as they are covered. The filling should be prepared at the moment because the chicken becomes chewy. You can freeze the flatbreads once cooked and without filling.

Tip

The more time the chicken is left to marinate, the more succulent it will become; try letting it rest overnight, and you'll taste the difference! The flatbread calls for a quick dish that, however, requires a substantial filling to not become mundane, and above all, it must be eaten very hot to appreciate, with every bite, its wonderful flavor.

For the translation of some texts, artificial intelligence tools may have been used.