Turmeric Chicken Flatbread Recipe – Italian Special
Craving a spiced chicken wrap with a twist? This turmeric chicken flatbread turns classic Italian flavors into something extraordinary—tender chicken marinated in turmeric, cumin, and coriander, nestled on a golden flatbread meal, and perfect for a quick Italian fusion dinner. Ready in just 35 minutes, it’s vibrant, savory, and simple to make.
- Prep Time20 min
- Cook Time15 min
- Total Time35 min
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts)
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (optional, for color)
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Flatbread:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup warm water (add more if needed)
- 2 tablespoons olive oil
For Serving:
- Fresh cilantro or parsley (chopped)
- 1/2 cup plain yogurt or tahini (for drizzling)
Marinate the chicken:
In a bowl, combine the turmeric, cumin, coriander, paprika (if using), lemon juice, olive oil, minced garlic, salt, and pepper.
Add the chicken pieces and toss until well-coated. Cover and let the chicken marinate for at least 15-30 minutes (or up to overnight in the fridge for deeper flavor).
Prepare the flatbread dough:
In a large bowl, mix the flour, salt, and baking powder. Gradually add the warm water and olive oil, stirring until the dough begins to come together.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Add a little more water or flour as needed.
Divide the dough into 4-6 equal pieces and roll each into a ball. Let them rest for 10 minutes.
Cook the chicken:
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5-7 minutes per side (or until the chicken reaches an internal temperature of 165°F/74°C and is golden brown). Remove from the pan and set aside to rest before slicing into thin strips.
Cook the flatbreads:
Roll each ball of dough into a thin circle (about 6 inches in diameter). Heat a large skillet or griddle over medium-high heat and cook each flatbread for 2-3 minutes on each side until lightly golden and puffed. Brush each flatbread with a little olive oil while cooking for extra flavor.
Assemble the flatbreads:
Top each warm flatbread with sliced turmeric chicken, and drizzle with yogurt or tahini. Garnish with fresh cilantro or parsley.
Serve:
Serve the turmeric chicken flatbreads warm, either as a main dish or with a side salad for a complete meal.
Recipe Notes :
For best flavor, use a make-ahead marinade—learning benefit if the chicken can soak overnight.
Short on time? Use store-bought naan or flatbread as a flatbread shortcut option to simplify prep.
Try serving variation ideas—add sliced cucumbers, tomatoes, or drizzle with fragrant chili oil for extra freshness and heat.
