For the flatbreads (Khubz'arabi)

For the Musakhkhan


For the flatbreads (Khubz'arabi)

Dissolve the sugar in the 120 ml warm water, then sprinkle the yeast over the top and stir to combine.Cover and set the mixture aside for 15 minutes.

In a large bowl, add the flour and form a well in the center.Dissolve the salt in the 240 ml warm water and add this to the flour, along with the yeast mixture.

Combine the flour into the liquids and bring the mixture together as a dough.

Knead this with your hands for around 10 minutes or until well blended.

Add the olive oil and continue to knead until the oil has been absorbed and the dough is smooth and elastic.

Make a ball with the dough and place (covered with kitchen foil) in a warm place to rise for 2 hours.

After this time is past, turn out the dough in a lightly floured surface and punch down and knead for aroun 5 minutes.

Divide the dough in egg size pieces and roll them out until 6mm thick.

Transfer to a lightly oiled baking try and pick each a few times with a fork.

Bake them in a previously pre-heated oven at 180°C and bake for around 6 minutes before turning the breads and bake them another 6 minutes on the other side.

Remove from the oven and lay them on a working surface covered with a clean tea towel.

Lay another tea towel over the top and allow the breads to cool down completely.

For the Musakhkhan

Divide the chicken in pieces, season the resultant portions with salt and pepper.

Heat half the olive oil in a frying pan, then lightly brown the chicken all the sides over medium heat (around 20 minutes).

Remove and set aside.

Add the remaining olive oil to the frying pan and cook the onions until translucent (around 35 minutes under low heat).

Stir them occasionally.Add the Sumac and cook for 2-3 minutes or until throughly mixed.

Pre heat the oven at 170°C and first cover the base of a baking form with 4 of the half flat breads.

Spoon half the onions over the bread, arrange the chicken over the onions and cover with the remaining onions and the juices from the frying pan.

Cover with the remaining half of the breads (ensuring that they're crusty side up).

Spray the top of the bread with water to prevent burning.

Bake until the chicken is tender.