Recipe info

Preparation time: 45min

Cooking time: 25min


1 sachet of Saf-Instant yeast (11 g)
500 g of flour
230 ml of water
150 g of thick crème fraîche
5 g of salt
5 g of sugar
5 ml of olive oil

For the filling
300 g of chicken
2/3 tomatoes
1 onion
1 lettuce
15 ml of olive oil
3 g of paprika
3 g of ground ginger
3 g of curry powder
Herbes de Provence

For the sauce
150 g of fromage blanc
1 lemon
1 garlic clove


Preparing the bread: 

Put all the ingredients in a bowl then knead to a smooth, non-sticky dough. Leave your ball of dough in the bowl, cover with a tea towel and leave to rest for 45 minutes.

Divide the dough into 6 balls of 140g and roll out each ball to 0.5cm thickness. Put them on a baking tray covered with baking paper. Cover with a tea towel and leave to rise for 20 minutes.

Bake in a preheated oven at 230°C for 12/15 minutes.

Preparing the filling : 

Cut the chicken breasts into small pieces. In a bowl, mix the oil, paprika, ginger, curry powder and herbes de Provence. Add the chicken pieces. Leave to marinate for 15 minutes.

In a bowl, mix the fromage blanc, the lemon juice and 1 chopped clove of garlic. Season with salt and pepper. Fry the chicken pieces in a pan for 10/15 minutes.

Slice the tomatoes and onions and chop the lettuce. Mix with the chicken pieces.

Cut your breads in half, spread with the fromage blanc mixture and fill with the chicken. Close the kebabs.

Bake at 200°C for 4 minutes.

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