Have you ever tried making flatbread at home? It’s surprisingly simple, and this flatbread recipe doesn’t require any yeast. The dough benefits from a 30-minute rest, which is the longest step, but otherwise the process is quick and straightforward. One of my favorite toppings is barbecue chicken with corn, thinly sliced onion, and fresh cilantro. I was inspired by a Korean-style barbecue sauce that arrived in my recent Degustabox: Bibigo Korean-style Barbecue Sauce. It’s one of the best bottled barbecue sauces I’ve tasted and works perfectly for this flatbread.
If you aren’t familiar with Degustabox, it’s a monthly subscription box that delivers 10–15 full-sized food products to your door with free shipping. It’s a fun way to discover new products and keep your pantry stocked with items you might not find at your local grocery store.
Life has been busy lately—house hunting while working and raising a toddler—so I appreciate recipes that work well for weeknights. This BBQ chicken flatbread is ideal for a busy evening: the flatbreads can be made ahead and stored for a day or two, and the toppings come together quickly.
- 3/4 cup whole milk
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3 1/2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 cup corn (fresh or frozen, thawed)
- 1/2 cup chopped cilantro
- 1/2 onion, thinly sliced
- 1/2 cup shredded mozzarella cheese
- Bibigo BBQ sauce (or your favorite BBQ sauce)
- Salt and pepper to taste
- In a bowl combine the milk, melted butter, flour, and salt. Mix and knead with your hands until the dough is smooth. If it’s too sticky, add a little more flour until manageable.
- Cover the dough with a towel and let it rest at room temperature for 30 minutes.
- Heat the olive oil in a cast iron skillet over medium heat.
- Divide the dough into four equal pieces. Roll each piece into an 8-inch circle.
- Cook each flatbread in the skillet for a few minutes on each side, until brown spots appear. Remove and set aside to cool.
- Add the sliced onion to the skillet and cook until tender. Set aside.
- Season the chicken with salt and pepper and lightly coat with a bit of olive oil.
- Cook the chicken in a hot grill pan or skillet until fully cooked through. Allow to cool slightly, then chop into bite-sized pieces and toss with enough BBQ sauce to coat.
- Preheat the oven to 400°F (200°C).
- Assemble the flatbreads: spread cooked onions, mozzarella, corn, sauced chicken, and cilantro evenly over each flatbread.
- Bake the flatbreads for about 10 minutes, until warmed through and the cheese has melted. Serve hot.