This is the recipe I searched all over town for good flat bread and finally made my own (see previous recipe). This was so good and made the perfect individual size pizza. You could top any way you like but I like this combination. I followed it pretty close just did a variation for the Chipotle Ranch sauce. Yummy!
California Chicken Flatbread with Chipotle Ranch Sauce INGREDIENTS:
4 small flatbread or naan
2-3 tablespoons olive oil
1 teaspoon minced garlic
½ to 1 cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
1 boneless skinless chicken breast, cooked and diced
1 chipotle pepper with a teaspoon of adobo sauce (I buy a small can in the Mexican section of the grocery store, use what I need for a recipe and freeze the rest)
Preheat oven to 350 degrees. Warm olive oil in a small saucepan, then add minced garlic, cook for about 30 seconds till fragrant. remove from heat. Next, dice chicken and set aside. I also dice my bacon, avocado, bell pepper and cilantro.
Brush flatbread with olive oil and garlic mixture. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a parchment lined baking sheet and bake in the preheated oven for 10-15 minutes until cheese is completely melted.
While flatbread is baking, I puree together ranch dressing and chipotle with adobo sauce in a small food processor. (you can also add a dash or two of lime juice and pinch of sugar to the sauce) I place my chipotle ranch sauce in a squeeze bottle. When flatbread is finished baking , top with avocado, and cilantro. Drizzle with chipotle ranch dressing and serve immediately.
I love flat bread, so yummy to use as individual pizza, gyros, tacos or wraps or just what ever you would like. I had never made it before but ran across a flat bread pizza recipe I wanted to try. Do you think I could buy a decent flat bread at the grocery store? They all look too too thin or tasted like cardboard. I found a recipe here and pretty much followed it as written. Didn't take to long and it turned out delicious. Home Made Flatbread recipe courtesy of Mel's Kitchen Cafe
2 teaspoons instant yeast
1 teaspoon granulated sugar
2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 cups bread flour, more or less
In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. Knead the dough for 4-5 minutes until it is soft and smooth.
Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.