Crispy Chicken Turkish Flatbread with Cilantro Yogurt Sauce and Pickled Onions

Crispy Chicken Thighs

Ingredients:

• 4 boneless, skin-on chicken thighs
• 1 tbsp olive oil, sesame oil, or tallow
• Firecracker Farm Hot Salt (to taste)
• Freshly ground black pepper (to taste)
• 1 tsp smoked paprika (optional)

Instructions:

• Prepare the Chicken Thighs: Pat the chicken thighs dry with a paper towel to ensure a crispy skin. Season both sides generously with Firecracker Farm Hot Salt, black pepper, and smoked paprika (if using).

• Heat the Pan: Place a large, oven-safe skillet (cast iron works best) over medium heat. Add the oil and let it heat until it shimmers but doesn’t smoke.

• Cook the Chicken (Skin Side Down): Place the chicken thighs in the skillet, skin-side down, and let them cook undisturbed for 8-10 minutes, or until the skin is golden and crispy. If the skin begins to burn, reduce the heat slightly.

• Flip and Finish Cooking: Flip the chicken thighs and cook the other side for another 3-5 minutes.

• Optional – Finish in the Oven: If the thighs are thick and need more time to cook, transfer the skillet to a preheated oven at 400°F (200°C) and roast for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C).

• Rest the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes before slicing. This helps retain the juices.

Turkish Flatbread

Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup plain yogurt (preferably full-fat)
• 1 packet instant yeast (2 ¼ tsp)
• ½ tsp baking powder
• ½ tsp sugar
• 1 tsp salt
• 2 tbsp olive oil (plus extra for cooking)
• Warm water (if needed, about 1-2 tbsp)

Instructions:

• Prepare the Dough: In a large mixing bowl, combine the flour, yeast, baking powder, sugar, and salt. Add the yogurt and olive oil, mixing until the dough comes together. If the dough is too dry, add warm water 1 tablespoon at a time until smooth.

• Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for 1 hour, or until doubled in size.

• Shape the Flatbreads: After the dough has risen, punch it down to release air. Divide it into 6 equal portions, roll each into a ball, and flatten to about ¼ inch thick.

• Cook the Flatbreads: Heat a non-stick skillet or griddle over medium heat, coating with a small amount of olive oil. Cook each flatbread for 2-3 minutes on each side until golden brown spots appear and the bread puffs slightly. Repeat with all flatbreads, adding oil if needed.

Pickled Red Onions

Ingredients:

• 1 large red onion, thinly sliced
• ½ cup apple cider vinegar (or white vinegar)
• 1 cup water
• 1 tbsp sugar (optional)
• 1 ½ tsp sea salt
• Optional add-ins: 1 clove garlic, 1 small bay leaf or ½ tsp oregano, ¼ tsp red pepper flakes (for heat)

Instructions:

• Prepare the Onions: Peel and slice the red onion into rings or half-moons.

• Make the Pickling Brine: In a small saucepan, combine water, vinegar, sugar, and salt. Heat over medium, stirring until sugar and salt dissolve. Remove from heat.

• Add Flavorings: Place optional ingredients like garlic, bay leaf, or red pepper flakes into a clean jar.

• Add Onions and Pour Brine: Place the onions in the jar, pressing down if needed, and pour the hot vinegar mixture over, ensuring onions are fully submerged. Allow to cool.

• Refrigerate: Once cool, cover and refrigerate. Onions are ready in 30 minutes but best after a few hours. They can be stored in the fridge for up to 2-3 weeks.

Cilantro Yogurt Sauce

Ingredients:

• 1 cup plain yogurt (Greek or regular)
• 1 cup fresh cilantro leaves (stems removed)
• 1 garlic clove
• 1 tbsp fresh lemon juice (or lime juice)
• 1-2 tbsp olive oil
• ½ tsp ground cumin (optional)
• Salt and cracked pepper to taste
• Optional: 1 green chili or jalapeño for extra heat

Instructions:

• Prepare Ingredients: Wash and dry cilantro leaves, peel the garlic, and remove seeds from chili if using.

• Blend Ingredients: In a blender or food processor, combine yogurt, cilantro, garlic, lemon juice, olive oil, and cumin (if using). Add chili for extra spice.

• Blend Until Smooth: Blend until creamy, adding water if a thinner consistency is desired.

• Season and Serve: Taste and adjust salt, pepper, and lemon juice to your liking. Serve immediately or refrigerate for up to 3 days.

To Assemble

Place a warm flatbread on a plate. Top with mixed greens, crispy chicken pieces, pickled onions, and a generous drizzle of cilantro yogurt sauce. Serve immediately and enjoy this flavorful, satisfying dish with family and friends!

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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