Chicken, Swiss Chard And Egg Turkish Flatbread

• 2 1/2 cups flour
• 1 pkg (1/4 oz) active dry yeast
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 12 oz Swiss chard, shredded
• 1 1/2 cups shredded cooked chicken
• 2 tsp ground coriander
• 2 tbsp chopped toasted pistachios
• 1/4 cup coarsely chopped cilantro
• 4 None eggs, lightly beaten
• 1 tsp nigella seeds
• 1 tsp sesame seeds

1. For the dough, combine flour, yeast and salt in large bowl. Stir in 3/4 cup water and oil; mix to a soft dough. Knead dough on floured surface about 5 mins or until smooth and elastic. Place dough in large oiled bowl; turn to coat in oil. Cover; let stand in warm place about 1 hour or until dough doubles.
2. Meanwhile, heat oil in large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add chard, chicken and ground coriander; cook, stirring, until chard wilts. Stir in nuts and cilantro. Season to taste.
3. Preheat the oven to 425u0b0F. Oil a baking pan.
4. Turn dough onto floured surface; knead until smooth. Divide dough into four; roll into 7-inch rounds. Spoon a quarter of the chicken mixture in center of each round. Brush edges with a little egg. Fold over edges to almost enclose filling, twisting ends to seal. Place on prepared pan. Reserve 1 tbsp egg; carefully pour remaining egg over chicken filling. Brush dough with reserved egg, sprinkle with seeds.
5. Bake about 35 mins or until browned.

flour, active dry yeast, salt, olive oil, onion, garlic, swiss chard, chicken, ground coriander, pistachios, cilantro, eggs, nigella seeds, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/33491 (may not work)