Ingredients
Flatbread Dough
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp salt
- 1 1/2 tsp baking powder
- 2 tbsp olive oil (plus more for cooking)
- 3/4 cup water
Toppings
- 1 1/2 cups cooked chicken, chopped
- 2 tbsp olive oil
- 2/3 cup barbecue sauce (divided)
- 1/2 cup mozzarella cheese (shredded)
- 3/4 cup smoked gouda cheese (shredded)
- 1/4 cup pickled red onions (homemade or store-bought)
- Fresh cilantro (for garnish)
- Red pepper flakes (optional, for sprinkling on top)
Instructions
- Make the dry mix: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly.
- Form the dough: Create a small well in the center of the dry ingredients and pour in the olive oil and water. Using a wooden spoon, gradually incorporate the flour into the liquid, stirring until a cohesive dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and gently knead a few times until the dough looks smooth. Be careful not to overwork it.
- Rest the dough: Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes to relax the gluten and improve texture.
- Divide and shape: After resting, divide the dough into 6 equal portions (or 4 for larger flatbreads). Roll each portion into a small ball, lightly dust with flour, and then roll out into round discs about 1/4 inch thick.
- Cook the flatbreads: Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil. Cook one flatbread at a time until golden and slightly puffed, about 1-2 minutes per side. Optionally brush with herb oil. Transfer cooked flatbreads to a plate and cover to keep warm, adding more oil to the skillet as needed.
- Preheat the oven: Set your oven to 400℉ to prepare for the final baking step.
- Assemble flatbreads: Place each cooked flatbread on a baking sheet. Spoon barbecue sauce evenly over the surface, then sprinkle a generous layer of shredded mozzarella and smoked gouda cheeses. Top with chopped cooked chicken, distributing evenly.
- Bake the flatbreads: Bake in the preheated oven for 8-10 minutes, until the cheese is melted, bubbly, and the toppings are heated through.
- Add finishing touches: Once out of the oven, top with pickled red onions, freshly chopped cilantro, a sprinkle of red pepper flakes if desired, and a drizzle of barbecue sauce. Serve immediately and enjoy!
Notes
- You can substitute cooked rotisserie chicken or leftover grilled chicken for convenience.
- If you don’t have smoked gouda, try smoked mozzarella or a sharp cheddar as an alternative.
- Pickled red onions can be store-bought or quickly made by soaking thinly sliced red onion in vinegar, sugar, and salt for 30 minutes.
- For a crispier flatbread, allow the dough to rest longer or refrigerate for an hour before rolling out.
- To make herb oil, combine olive oil with finely chopped fresh herbs like thyme, parsley, or basil, and a pinch of salt.
- Red pepper flakes add a nice kick but can be omitted for a milder flavor.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Flatbread
- Method: Stovetop
- Cuisine: American
