I declare this flatbread week! Every day this week I am posting a delicious flatbread, most of them will use rotisserie chicken and be incredibly easy recipes.
This is my Hot Wing Flatbread, which was inspired by hot wings. I loved wings in college, but I can’t touch them now. If I did, I’d be up all night with heartburn. So I decided to take the flavors behind the wing and transform it into a flatbread and the results were FABULOUS.
I spread Ranch dressing on a prebaked crust, topped it with rotisserie chicken that was tossed in hot wing sauce, added celery and blue cheese crumbles. It’s delightful and didn’t give me any heartburn.
This is actually served cool, so it’s excellent on a hot summer day.
I made my own crust. My recipe is simple- it contains flour, salt, yeast and water—but it needs six hours to rise so it’s not something that can be prepared at the last minute.
If you want to simplify this recipe, just use Stonefire Tandoori Baked Original Naan which makes the perfect crust. When you bake it, it’s crisp on the outside but still slightly chewy on the inside.
I started crafting flatbreads this weekend and my inspiration was endless, so I decided to post one recipe a day here.
I hope you enjoy flatbread week.
Hot Wing Flatbread
Makes 1 flatbread
1 precooked flatbread
1/3 cup Ranch dressing
2/3 cup chopped rotisserie chicken
2 -3 tablespoons Ott’s Wing Sauce or your favorite hot wing sauce
2 small stalks of celery, minced
3 tablespoons crumbled Gorgonzola
I recommend using the breast meat for this recipe. Pull off the chicken breast and finely chop it. Then toss it in the wing sauce and stir to coat the chicken.
Mince two small celery stalks.
Next, spread Ranch dressing on a precooked flatbread. Top with the chicken. Sprinkle with celery and Gorgonzola and serve.
Juliana’s Simple Flatbread Crust
1 1/2 cups bread flour, more for dusting
1 1/2 teaspoons active yeast
1 teaspoon salt
¾ to 1 cup lukewarm water
Stir together flour, yeast and salt. Then add warm water, stir, and then use your hand to gather dough into a ball. Drizzle olive oil over the dough, cover the bowl with a clean towel and place on the oven to rise for 6 hours. Turn the oven on to 200 degrees to help it rise.
When it’s time to cook, preheat oven to 450 and place a baking sheet in the oven to heat.
Split the dough in half. Coat your hands with flour and work the dough into a ball (you may need more flour). Start working the dough in your hands, pinching it to spread it out in your hands. Sprinkle corn meal and flour on a flat surface. Then put the dough down and continue to stretch it until you have a piece of flatbread.
When oven is preheated, remove the baking sheet, sprinkle it with cornmeal to keep the dough from sticking, and bake the flatbread for 10-13 minutes.