Lately I’ve been obsessed with making dough from scratch. I made so much of it, I didn’t know what else to do with it. That’s when I scavenged up ingredients from the kitchen and created a BBQ chicken flatbread.
It was so surprisingly delicious, and easy, I tried to convince myself why I would ever buy pizza out again. And then I was reminded of the time and mess from making that dough – yeah, that’s why we still have a pizza guy.
But mind you, this dough is incredibly easy to make (it almost sounds silly, because I’ve now memorized the recipe), and it’s only 5 ingredients, 4 if you leave out the “pinch of salt”. But you don’t need to make your own dough in order to have flatbread. Stores like Publix, and other markets, now have pre-made dough, or already baked flatbread, in their bakery section. One of those will do just fine!
Plus, if you’re itching for an idea on what to use that leftover chicken for – this is an easy one to whip up that the family will enjoy! This flatbread is so crispy and light, it’s virtually fail-proof (as in the title).
Originally, the recipe for the dough was doubled. I realized that made WAY too much dough, so I only ended up using half for TWO flatbread.
So I halved the recipe for you, which will still make you two delicious BBQ chicken flatbread of 3 servings.
Crispy BBQ Chicken Flatbread + Fail-Proof Dough Recipe (From Scratch)
- 1 large chicken breast (fresh or in leftover amount)
- 1 small red onion
- 1 1/2 cups Cheddar cheese
- 1 1/2 cups Pepper Jack cheese
- Your choice of BBQ sauce
- Ingredients for Flatbread dough:
- 2 1/2 cups All Purpose Flour
- .25oz baking yeast (Some come individually packaged)
- 1 cups warm water
- 1/8 cup granulated sugar
- 1 1/2 tbsp olive oil
- Pinch of salt
Dough Recipe (from scratch):
- Start by adding the yeast to a bowl with the 1 cup of warm water. Stir and allow the yeast to settle for 5 minutes.
- In the meantime, using your kitchen mixer, add in 1 1/4 cups of flour, 1/8 cup sugar and salt. Mix together those ingredients.
- After 5 minutes, carefully add in the yeast water to the mixer (make sure the mixer is off at this point). Then mix at the lowest setting. At this point your dough will appear more as a liquid (this is OK!)
- Add in the 1 1/2 tbsp of olive oil and scrape the sides with a spatula when necessary. Once thoroughly mixed, add in the remaining 1 1/4 cups of flour. At this point your dough will have thickened (this is what you want!)
- The dough should not drip, but it will be sticky to the touch, so add flour to your hands and on the surface you will be kneading the dough on.
- Knead the dough (adding more flour when necessary to reduce stick), then place in a large bowl (coated with olive oil to help against sticking) covered in plastic wrap.
- Allow the dough to sit and rise in the fridge for at least an hour.
- With either fresh or leftover chicken, ideally it needs to be shredded once cooked. Place cooked, shredded chicken in a ziploc bag, and add about 1/2 cup of BBQ sauce to the bag to coat the chicken. Place bag in the fridge to marinade.
- If you are using the scratch dough, first remove from the bowl onto a pre-floured surface. Cut dough in half – this allows you to make either 2 separate flatbread, or save half for another use.
- If you are store bought dough, continue to follow with step 4. You can also use pre-baked, store bought flatbread from the bakery, or other alternatives to dough.
- Lightly flour dough and surface as needed. With a rolling pin, or fingers, roll out dough into a thin 1/2 inch thickness. You want it thinner than a pizza crust, but not too thin where it breaks the dough. If it breaks, simply add water to your fingers, pinch and fold the area to fix. Don’t worry about shape – the funkier the better!
- Be sure to spray cooking spray or rub olive oil onto to baking sheet before placing dough.
- Add the BBQ sauce to the dough as your base (add as much as desired).
- Then evenly spread out the shredded chicken, and diced or slivered red onion.
- Then decide on one of two options for the cheese: 1. Add the cheese prior to baking, which will then caramelize the cheese rather than it be “gooey”. 2. Add the cheese to the flatbread 20 minutes into baking, which will only melt the cheese. I went with caramelizing the cheese – it was delicious!
- (Optional, yet recommended!) Baste melted butter and garlic on the crust prior and once during baking.
- Bake at 350 for approximately 25-28 minutes.
- Allow to cool before cutting – then serve and enjoy!