Method

Heat 1tbsp olive oil in a wide heavy pan and stir in the onions and peppers.
Sauté the onions and peppers for 2-3 minutes over medium heat, until they start to soften. Add in ground meat, all the seasonings (salt, red chili powder, cumin powder, coriander seeds powder, garam masala. Mix and cook on high heat for 5-7 minutes or until chicken is fully cooked.

Add tomato paste, chopped tomato and water. Mix well, cover with lead and cook on low flame for 5 minutes.

Next uncover, give a last stir and turn off heat.

On a clean surface place some Laila’s Cornmeal and place the rolled pizza dough. With a knife cut the dough into 8 equal rectangles.
Spread the meat filling evenly over the rectangles leaving 1 cm at the edges as a border with no filling. Top with grated cheddar cheese.
Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy. Drizzle olive oil on top.
Bake on a very hot pizza stone for 15 – 20 minutes or until the pides are golden brown and crispy at the edges.
(if pizza stone is not available line a large baking tray with baking paper and place the flat breads on the tray).
Once cool, cut into slices and serve.