Curried Chicken on Lavash

Lavash is a type of flatbread that originally comes from Armenia.

Serves: 6Hands-on: 35 minutesTotal: 1 hour 35 minutesDifficulty: Medium

Serves: 6


  • 1 cup whole-wheat flour
  • 1⁄4 cup water
  • 1 tsp. dried oregano
  • 1⁄8 tsp. iodized salt
  • 2 Tbsp. olive oil, divided
  • 1 medium yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 small eggplant, peeled and chopped
  • 3⁄4 lb. boneless, skinless chicken breast, cut into large chunks
  • 2 Tbsp. curry powder
  • 1⁄4 tsp. crushed red pepper
  • 1⁄4 tsp. ground black pepper
  • 1⁄2 cup chicken stock


  • Mix together flour, water, oregano, and salt with a dough hook or by hand. Heat 1 tablespoon oil in a large skillet or griddle over medium heat. Roll the lavash into 8 thin discs and cook each in the pan for approximately 5 minutes on each side, lightly browning each side.
  • Heat remaining oil in a medium saucepan over medium-high heat. Sauté the onion, garlic, and eggplant for 5 minutes. Add the chicken, curry powder, crushed red pepper, black pepper, and stock. Bring to a boil. Reduce heat to low and simmer for 1 hour.
  • Serve the chicken with the lavash.