Flatbread Cream Cheese Chicken

Persian Nane Sangak (flat bread)

2 cups warm water
1 package dry yeast
5 cups flour

-Dissolve yeast in warm water and let stand for 5 minutes.Pour the dissolved yeast into 2 1/2 cups flour and beat vigorously till the batter is smooth.
-Reserve 1/2 cup flour for kneading, and beat in the remainder to obtain a soft dough.
-Let dough fall onto a lightly floured surface. Knead in the remaining 1/2 cup flour by pressing down on the dough with the heels of the hands, folding back toward center, and giving 1/4 turn. Knead for 10 minutes or until dough is smooth. If dough sticks, add a bit more flour.
-Place ball of dough in a lightly oiled bowl and turn once to oil top. Cover with wax paper and a towel and let rise in a warm place for 1 1/2 hours or until doubled in bulk.
-Divide dough into 6 parts and form each into a ball. With floured hands flatten each ball and shape into a circle 1/2" think.
-Bake on ungreased cookie sheet 3 at a time at 475 for 5 minutes or until lightly browned.

Chicken
Cut frozen chicken into small chunks and season with spices (I made it spicy and added chili powder). Cook in a pan on the stove.
In a small bowl mix in cream cheese to the chicken, enough to coat the chicken. Just add how much you want.
Add crushed nuts, I cracked some pecans into it. These are just for taste and however much you want is good.

Rip flat bread in half and stick the chicken mixture inside it and eat.

I found this bread recipe in a book from the library. It's supposed to be made with whole wheat flour and cooked on a bed of rocks but I didn't do that. It turned out great! You can just use store bought pita bread but it's not as delicious and you could put anything you want inside it too. This is just really good bread and doesn't take long to cook.
-Laura