BBQ Chicken Potato Flatbreads
Recipe by Nicole Thom-Arens
Makes 6
I developed this recipe for a summer class I taught on flatbreads, and they were a such a success that participants kept accepting slices as each flatbread came off the skillet. The combination of smokey, slightly spicy barbeque sauce, tender chicken, and creamy Havarti set atop a pillowy soft flatbread is addictive. The flatbreads are delicious on their own or you could top them with any combination of your favorite toppings—sweet or savory. If you’re not topping the flatbreads, just cook on the skillet uncovered until golden spots appear after you flip the bread—no need to cover the pan unless you’re warming up toppings.
Ingredients:Flatbread:1 medium Yukon gold potato2 1/4 teaspoons active dry yeast1 tablespoon honey3/4 cup warm water2 tablespoons olive oil2 1/2 cups all-purpose flour2 1/2 teaspoons kosher salt (Reduce to 1 1/4 teaspoons if not using Diamond)
Chipotle Peach BBQ Sauce1 tablespoon olive oil1/2 a small yellow onion2 cloves garlic1 cup tomato sauce1/2 cup peach/apricot puree 1/2 cup brown sugar1 tablespoon distilled white vinegar2 tablespoons chipotles with adobo sauce1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon black pepper1/2 teaspoon smoked paprikaDash of cayenne
Additional Toppings1 pound chicken, cooked and shreddedShredded Havarti cheeseChopped chives and parsley
Instructions:1. Peel the potato, cut it into even-sized pieces, and add it to a small saucepan. Cover the potato with cold water and set the pan over high heat on the stovetop. Once boiling, reduce to a simmer and cook until tender. Once tender, drain the water and allow the potato to steam a bit over the low heat to eliminate excess moisture. Mash the dry potato and set aside. 2. Add the yeast, honey, and warm water to medium-sized mixing bowl. Stir to dissolve the honey then allow to sit until the yeast blooms—about 5 minutes.3. Once the yeast has bloomed, add the flour, 1/2 cup of the mashed potato, and olive oil. Stir until a shaggy dough forms then add the salt and stir to combine. 4. Dust a clean surface with flour and turn out the dough. Dust the top of the dough with additional flour and knead until smooth and springy. Add additional flour sparingly and use a bench scraper to help knead if the dough is sticky. 5. Oil a medium-sized bowl with olive oil. Form the dough into a ball. Add the dough to the prepared bowl, turn to coat with oil, cover with a tea towel, and allow to rest for 45 minutes to an hour. 6. While the dough is resting, make the sauce by first blending 1/2 cup drained canned peaches until smooth. Set aside.7. Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat.8. While the oil is heating, dice half the onion and mince the garlic. 9. Once the oil is hot, add the onions and a pinch of salt. Stir and cook until soft. 10. Add the garlic, stir, and cook for one to two minutes until fragrant. 11. After the garlic has cooked for a couple of minutes, add the remaining ingredients. Stir and bring to a simmer. Reduce the heat to low and allow the sauce to simmer until thick and reduced—about 30 minutes. Stir occasionally. 12. After the sauce has reduced and thickened, taste for seasoning, adjust as needed, then remove from the heat and blend until smooth. Set aside and store leftovers in an airtight container in the fridge for up to a week.13. After the dough has rested and puffed up, punch out the air, and divide the dough into 6 equal pieces. Form each piece into a ball, place them on a floured surface, and allow them to rest for 5 minutes. 14. While the dough is resting, heat a teaspoon of olive oil in a non-stick skillet over medium-low on the stovetop. 15. Stretch the first dough ball into an oval shape. The dough should be nice and soft and stretch easily. 16. Brush the hot oil to cover the bottom of the skillet then add the stretched dough. Cook for 2 to 3 minutes until golden brown spots appear then flip. Spread a thin layer of sauce on the cooked side of the dough, top with shredded chicken and shredded Havarti. Cover and cook until the bottom is golden in spots and the dough is cooked through. 17. Once cooked, remove from the pan and top with chopped herbs.
Ingredients:Flatbread:1 medium Yukon gold potato2 1/4 teaspoons active dry yeast1 tablespoon honey3/4 cup warm water2 tablespoons olive oil2 1/2 cups all-purpose flour2 1/2 teaspoons kosher salt (Reduce to 1 1/4 teaspoons if not using Diamond)
Chipotle Peach BBQ Sauce1 tablespoon olive oil1/2 a small yellow onion2 cloves garlic1 cup tomato sauce1/2 cup peach/apricot puree 1/2 cup brown sugar1 tablespoon distilled white vinegar2 tablespoons chipotles with adobo sauce1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon black pepper1/2 teaspoon smoked paprikaDash of cayenne
Additional Toppings1 pound chicken, cooked and shreddedShredded Havarti cheeseChopped chives and parsley
Instructions:1. Peel the potato, cut it into even-sized pieces, and add it to a small saucepan. Cover the potato with cold water and set the pan over high heat on the stovetop. Once boiling, reduce to a simmer and cook until tender. Once tender, drain the water and allow the potato to steam a bit over the low heat to eliminate excess moisture. Mash the dry potato and set aside. 2. Add the yeast, honey, and warm water to medium-sized mixing bowl. Stir to dissolve the honey then allow to sit until the yeast blooms—about 5 minutes.3. Once the yeast has bloomed, add the flour, 1/2 cup of the mashed potato, and olive oil. Stir until a shaggy dough forms then add the salt and stir to combine. 4. Dust a clean surface with flour and turn out the dough. Dust the top of the dough with additional flour and knead until smooth and springy. Add additional flour sparingly and use a bench scraper to help knead if the dough is sticky. 5. Oil a medium-sized bowl with olive oil. Form the dough into a ball. Add the dough to the prepared bowl, turn to coat with oil, cover with a tea towel, and allow to rest for 45 minutes to an hour. 6. While the dough is resting, make the sauce by first blending 1/2 cup drained canned peaches until smooth. Set aside.7. Heat 1 tablespoon olive oil in a medium saucepan over medium-low heat.8. While the oil is heating, dice half the onion and mince the garlic. 9. Once the oil is hot, add the onions and a pinch of salt. Stir and cook until soft. 10. Add the garlic, stir, and cook for one to two minutes until fragrant. 11. After the garlic has cooked for a couple of minutes, add the remaining ingredients. Stir and bring to a simmer. Reduce the heat to low and allow the sauce to simmer until thick and reduced—about 30 minutes. Stir occasionally. 12. After the sauce has reduced and thickened, taste for seasoning, adjust as needed, then remove from the heat and blend until smooth. Set aside and store leftovers in an airtight container in the fridge for up to a week.13. After the dough has rested and puffed up, punch out the air, and divide the dough into 6 equal pieces. Form each piece into a ball, place them on a floured surface, and allow them to rest for 5 minutes. 14. While the dough is resting, heat a teaspoon of olive oil in a non-stick skillet over medium-low on the stovetop. 15. Stretch the first dough ball into an oval shape. The dough should be nice and soft and stretch easily. 16. Brush the hot oil to cover the bottom of the skillet then add the stretched dough. Cook for 2 to 3 minutes until golden brown spots appear then flip. Spread a thin layer of sauce on the cooked side of the dough, top with shredded chicken and shredded Havarti. Cover and cook until the bottom is golden in spots and the dough is cooked through. 17. Once cooked, remove from the pan and top with chopped herbs.