Moroccan Stuffed Flatbreads

Directions

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   To make the flatbread dough:
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   1.
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   In a large bowl, dissolve yeast in warm water; let stand for 5 minutes.
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   2.
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   Add flour and sea salt to the yeast mixture.
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   Mix with a wooden spoon until dough forms.
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   Turn the dough out onto a lightly floured surface.
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   Knead the dough for 2 to 3 minutes.
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   Form the dough into a ball, put a bowl over the dough, and let it rest for 15 minutes.
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    3.
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    Uncover the dough and knead for 2 to 3 minutes.
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    Divide the dough into 8 equal portions.
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    Roll each portion into a small ball.
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    Spray with cooking spray and cover all 8 balls with plastic wrap.
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    Let sit for 30 minutes.
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    (Note: this dough does not so much rise as rest and relax.
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    Do not be alarmed if your dough does not rise dramatically!
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    Remember: its FLATbread.)
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    To make the filling:
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    1.
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    Put olive oil into a large skillet.
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    Add ground chicken and cook until browned.
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    (Season chicken to taste with salt and pepper.)
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    Remove chicken to another small bowl.
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    2.
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    Cook carrots and onions together until they are somewhat tender, but still retain some body.
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    (Season vegetables to taste with salt and pepper.)
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    Return chicken to the pan.
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    3.
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    Add olives, cumin, cinnamon, ginger and red pepper flakes (optional) to the mixture.
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    Please season to your own taste!
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    Were trying for a North African style filling, but maybe youre not really into savory dishes with cinnamon.
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    Thats okay!
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    Use whatever seasonings seem tastiest to you.
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    Taste as you go along and add whatever seems to be missing.
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    4.
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    Add chicken broth/stock to mixture.
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    Sprinkle flour over everything and mix it in quickly.
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    This will allow your mixture to create a gravy.
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    Cook until the mixture is not at all runny (remember: its a filling!
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    ).
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    Assembling and cooking:
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    1.
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    Take a small dough ball and roll it out to a 6-inch round on a lightly floured surface.
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    (Emphasis on LIGHTLY.)
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    The dough will be very thin and delicatebe careful!
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    2.
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    Put a small amount of the filling (approximately 1/8 of what youve got) into the center of the dough.
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    3.
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    Fold the dough around the filling.
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    Fold two of the opposite sides over the filling so they overlap.
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    Then fold one of the remaining flaps over the top of the dough and the other one under the dough.
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    You should end up with something roughly square.
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    (Note: If your first couple of these look kind of awful, dont panic!
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    They will still cook up just fine and will taste great.
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    Practice really helps with assembling these.
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    If you have big holes in your dough, try to pinch the dough together to seal them as best you can.
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    Theyll look less ugly when you cook them, I promise.)
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    4.
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    Heat 1/2 teaspoon of canola oil in a large skillet.
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    Cook four flatbread packets at a time.
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    They should cook for about 2 to 3 minutes per side, or until golden and crispy.
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    Once finished, repeat with another 1/2 teaspoon canola oil and the other four flatbreads.
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    Serve immediately, two flatbreads per person.