Stuffed flatbreads for a picnic

Ingredients

For the flatbreads

• 300 g flour
• 10 g fresh yeast
• 180 ml lukewarm water
• 1 teaspoon fine salt
• 15 ml oil

For the filling

• 400 g chicken breast
• 15 ml oil
• 500 g fresh cabbage (half a head)
• 100 g carrot
• 1 chili pepper
• 100 ml sour cream
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground pepper
• 1 fresh cucumber (250 g)
• 3 radishes (60 g)

For the garlic sauce

• 1 head of garlic (40 g)
• 100 ml sour cream

Preparation

1. Dissolve the yeast in the lukewarm water. Put the flour and 1 teaspoon of salt in a bowl, pour in the water and yeast, and knead for 10 minutes, until you have an elastic dough. Cover it and leave to rise for 60 minutes, until doubled in size. 2. Cut the chicken breast into cubes about 1.5 cm across. Heat 15 ml of oil in a pan and fry the chicken for 10 minutes, stirring, until it is no longer pink in the middle. 3. Cut the cabbage and chili pepper into thin strips, and cut the carrot into thin strips too. Mix them with 100 ml of sour cream, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. 4. Crush the garlic and mix it with the other 100 ml of sour cream until smooth. 5. Cut the cucumber and radishes into thin slices. 6. Divide the dough into 8 balls and roll them out into rounds about 1 cm thick. Heat 15 ml of oil in a clean pan and fry each flatbread for 2 minutes on each side, until browned spots appear. 7. Leave the flatbreads to cool for 15 minutes. Slice through the thickness without cutting all the way through the edges, to make pockets. Fill them with chicken, the cabbage mixture, the garlic mixture, cucumber and radishes.