Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized strips
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 3 cloves garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (125g) all-purpose flour
  • 1 cup (245g) plain Greek yogurt
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) salt

Instructions:

  1. In a medium bowl, whisk together the yogurt, lemon juice, zest, garlic, oregano, salt, and pepper until it forms a thick, creamy emulsion. Toss in the chicken strips, ensuring every piece is fully coated. Cover and refrigerate for at least 30 minutes to allow the lactic acid to tenderize the meat.
  2. In a large bowl, combine the flour, baking powder, and salt. Fold in the Greek yogurt using a spatula until a shaggy dough forms. Gently knead the dough on a lightly floured surface for only 1-2 minutes until it feels soft and slightly tacky.
  3. Divide the dough into 4 equal balls. Use a rolling pin to flatten each into a thin circle (about 1/4 inch thick). Heat a skillet over medium-high heat without oil. Place the dough in the pan and cook for 2-3 minutes per side until golden-brown bubbles appear.