Bbq Flatbread Recipe

Activate yeast and mix dough

In a small bowl, combine 1 tsp instant yeast, 1 tsp sugar and 3 tablespoons warm water (about 105–110°F / 40–43°C). Stir and let sit 5 minutes until slightly foamy. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1 tsp fine sea salt. Add the yeast mixture, 1 tablespoon olive oil and the additional 3 tablespoons warm water. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 4–5 minutes). The dough should be soft and slightly tacky; add up to 1 tablespoon more water or 1 tablespoon more flour if necessary to reach this consistency.

First rise

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

While dough is rising, shred cheeses and measure 1 cup BBQ sauce. If using refrigerated or thick BBQ sauce, warm it briefly in a small saucepan or microwave for 20–30 seconds to loosen consistency for easier spreading.

Prepare toppings: shred or chop 2 cups cooked chicken, thinly slice 1/2 cup red onion, chop 1/4 cup cilantro, and slice pickled jalapeños if using. Toss the chicken with 2–3 tablespoons of BBQ sauce (from the measured cup) so the chicken is coated but not dripping; reserve the remaining sauce for the base and finish.

Preheat your oven and baking surface: place a pizza stone or inverted heavy baking sheet in the oven and preheat to 475°F (245°C) at least 30 minutes before baking. If you don't have a stone, use the hot baking sheet for a crisp bottom.

Shape flatbreads

After dough has doubled, punch it down and divide into 2 equal portions for two medium flatbreads (or keep whole for one large). On a lightly floured surface, roll or stretch each portion into an oval or round about 9–10 inches long and roughly 1/8–1/4 inch thick. Dust with a little flour if sticky.

Prepare for oven

If using a pizza peel or parchment: place the rolled flatbread on a piece of parchment (or a well-floured peel). Brush the top lightly with 1 teaspoon olive oil and sprinkle with 1/8 tsp black pepper and a pinch of coarse salt.

Add sauce and toppings

Spread about 1/2 cup BBQ sauce evenly over each flatbread, leaving a 1/2-inch border. Sprinkle a layer of shredded mozzarella (about 3/4 cup per flatbread) and a little shredded cheddar (about 1/4 cup per flatbread). Distribute the BBQ-coated chicken evenly over the cheese, scatter thinly sliced red onion and pickled jalapeños as desired.

Bake

Slide the flatbread (on parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 8–12 minutes, rotating once halfway through, until crust is golden and cheese is melted and bubbly. If you prefer a charred edge, finish with 1–2 minutes under the broiler—watch closely to avoid burning.

Remove the baked flatbread from the oven and transfer to a cutting board. Let rest 2 minutes. Drizzle with the reserved 2 tablespoons extra BBQ sauce if desired, sprinkle chopped cilantro and red pepper flakes (0.25 tsp) for heat. Slice into 6–8 pieces and serve warm.

Storage: Refrigerate leftover slices in an airtight container up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes or in a skillet to retain crispness.