Prepare the ingredients

• Mix the cornstarch with the water in a small bowl and set aside.
• Prepare all remaining ingredients.

Make the dough

• Place the flour, salt, honey and water in a large bowl.
• Knead for 10–12 minutes until smooth.
• Cover and let it rest.

Cook the chicken

• Heat the olive oil in a frying pan over medium heat.
• Add the chicken, cumin, cayenne pepper, paprika and crumbled stock cube.
• Cook for 4–5 minutes.

Add the vegetables

• Add the yellow onion, garlic and bell peppers.
• Stir-fry until the vegetables soften slightly.

Thicken and add cheese

• Pour in the cornstarch mixture and cook until it thickens.
• Add the grated cheddar cheese and stir until melted.
• Let the chicken mixture cool.

Shape the dough

• Divide the dough into 6 equal pieces and shape them into balls.
• Roll out each ball into a circle.

Fill and seal the flatbreads

• Place a slice of cheese on one half of the dough and spread some chicken fajita filling on top.
• Add an extra slice of cheese if desired.
• Lightly moisten the edges with water, fold the dough and press the edges to seal.
• Place the filled dough on a sheet of parchment paper and repeat with the rest.

Cook the flatbreads

• Heat a heavy-bottomed frying pan with a little oil.
• Cook the breads over medium heat on both sides until golden brown and fully cooked.