Chicken and Spinach Mana'eesh

Ingredients

• •2 cups gluten-free all-purpose flour
• •1 tsp salt
• •1 tsp sugar
• •3/4 cup warm water
• •1 tsp active dry yeast
• •1 tbsp olive oil
• •300g chicken breast, cooked and shredded
• •2 cups fresh spinach, chopped
• •1 onion, finely chopped
• •2 cloves garlic, minced
• •1/2 tsp ground cumin
• •1/2 tsp ground coriander
• •1/4 tsp cayenne pepper (optional)
• •Salt and pepper to taste
• •Extra olive oil for brushing
• •Sesame seeds for topping (optional)

Instructions

1. 1

   In a bowl, combine the gluten-free flour, salt, sugar, and yeast.

2. 2

   Gradually add warm water and olive oil, mixing until a dough forms.

3. 3

   Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

4. 4

   While the dough is resting, heat a pan over medium heat. Add olive oil and sauté the onions until translucent.

5. 5

   Add the garlic, cumin, coriander, and cayenne (if using), and cook for another minute.

6. 6

   Stir in the spinach and shredded chicken, cooking until the spinach wilts. Season with salt and pepper to taste.

7. 7

   Preheat your oven to 220°C (428°F). Divide the dough into 4 equal pieces and roll each out into a flat circle.

8. 8

   Top each circle with the chicken and spinach mixture, spreading evenly. Brush edges with olive oil and sprinkle with sesame seeds if desired.

9. 9

   Bake in the preheated oven for about 10-15 minutes until the bread is golden and crispy. Serve warm.