Warqa Dough Chicken Pancakes

For the recipe for pancakes from warqa dough with chicken sift the flour, add salt, pour in warm water and knead the dough. After kneading, cover the dough and set aside for 30 minutes. When the dough has settled, brush it with olive oil and divide into 15 tangerine-sized balls. Grease the kitchen table and hands with olive oil, put a piece of dough rolled into a ball on it and stretch it with your hands into the thickness of a paper sheet. Stretch the dough in a circular motion from the center to the edges.

Bake pancakes in a dry frying pan with a divider. If you can’t transfer the dough with your hands to the pan, wrap the dough with a greased rolling pin and transfer the pancake to the pan. Pancakes are baked very quickly - 1 minute on each side.

For the filling, cut the chicken into pieces and simmer with grated onion, butter, cinnamon, pepper, saffron and salt. If necessary, you can pour 1 glass of water. Simmer the chicken under a lid over low heat. When the chicken is cooked, separate the meat from the bone and chop finely. Boil the chicken sauce until thick and put the chicken into it, mix and remove from heat.

Put the finished pancake on a lightly greased baking sheet, sprinkle with a little powdered sugar and cinnamon, put a small amount of chicken with sauce on top, cover with the next pancake and so on. The last in this stack should be a pancake.

Drizzle the top pancake with olive oil and put the baking sheet in the oven. Heat chicken pancakes in the oven at 180°C (355°F) for 10 minutes. After heating, cut a stack of pancakes into portions and serve hot.