Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- ¾ cup whole milk
- 2 cups flour
- ½ tsp salt
- 3½ tbsp unsalted butter, melted
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- 1 cup corn
- ½ cup chopped cilantro
- ½ onion, thinly sliced
- ½ cup shredded Mozzarella cheese
- Bibigo BBQ sauce
- Salt and pepper to taste
- Combine the milk, butter, flour and salt in a bowl and knead with your hands until smooth. Add more flour until not so sticky if needed.
- Let the dough rest, covered with a towel, for 30 minutes at room temp.
- Heat the olive oil in a cast iron skillet over medium heat.
- Divide the dough into four balls, then roll each one out to an 8-inch circle.
- Heat both sides for a few minutes in the skillet, until brown spots appear.
- Set the flatbread aside to cool, then add onions to the skillet and cook until tender.
- Spinkle salt and pepper on the chicken and coat in a little olive oil.
- Heat another grill pan and cook the chicken through. Let cool then chop into bite-sized pieces, add to a bowl and coat in BBQ sauce.
- Pre-heat the oven to 400 degrees F.
- Top the flat bread with the onions, cheese, corn, chicken and cilantro.
- Bake in the oven for 10 minutes, until warmed and cheese melted.
Makes 4 flatbreads
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/bbq-chicken-flatbread/
3.4.3174