If you’ve been around here a while, you know how obsessed I am with 2 Ingredient Dough. I make a bunch of 2 Ingredient Dough recipes. Breakfast, snacks, dinner. You name it, you can make it. Like this Barbecue Chicken Flatbread recipe, made from 2 Ingredient Dough.
The name is a little bit of a misnomer. This flatbread uses a barbecue pizza sauce to coat the chicken. It’s not a barbecue sauce. Or chicken that you barbecue.
So this recipe suddenly because a little it easier than you originally thought.
Barbecue Chicken Flatbread Recipe (made from 2 Ingredient Dough)
This recipe uses 2 Ingredient Dough, but this post doesn’t go too much into the dough itself. For more on that, including tips and troubleshooting, check out our full 2 Ingredient Dough recipe post.
Barbecue Chicken Flatbread Ingredients:
- 1 cup self-rising flour
- 1 cup non-fat Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Olive oil
- 1 chicken breast
- 6 oz. barbecue pizza sauce
- 2 oz. mozzarella cheese
How To Make Barbecue Chicken Flatbread:
Pre-heat the oven to 350 F. Heat a pizza stone in the oven as the oven pre-heats.
Mix together the self-rising flour, non-fat Greek yogurt, garlic powder, and salt to form a dough ball.
Flour a hard surface and kneed the dough ball for about two minutes.
Roll the dough back into a ball. Cut it into four equal pieces.
Flatten each piece into an oval-shaped flatbread. The flatbread should be about 1/4-inch thick.
Heat a drizzle of olive oil in a pan on medium heat.
Put the flatbread in the pan. Cook it for two minutes on one side.
Drizzle a little olive oil on the top. Flip the flatbread and cook it for three minutes on the other side.
Flip it back onto the first side and cook it an additional minute.
Set it aside.
Follow the same process to make the other three flatbreads.
Put the chicken breast in a pot and add enough water to just submerge the chicken breast. Set the burner to high and let it cook for 10 minutes until the chicken reaches an internal temperature of 165 F.
Remove the chicken and shred it. The easiest way to do it is in a stand mixer, on high, for three to four minutes. You could also use meat claws or two forks to shred it.
Mix the chicken and the barbecue pizza sauce.
Quick side note: We use jarred barbecue pizza sauce for this. If you can’t find that in your local grocery store, you can follow this barbecue pizza sauce recipe to make your own.
Put the flatbreads on the pre-heated pizza pan.
Top each flatbread with 1/4 of the barbecue chicken mixture.
Shred the mozzarella cheese and top each flatbread with 1/4 of the cheese.
Bake for 15 minutes until the cheese is melted.
Serve warm.
Want another 2 Ingredient Dough Flatbread recipe?
If barbecue chicken isn’t your thing, we have another chicken flatbread recipe that might interest you.
Try our Shredded Chicken And Arugula Flatbread. The process is very similar in that you make the flatbread from 2 Ingredient Dough and you cook and shred the chicken in the same way. But the toppings and flavoring are different.
If you wanted, you could actually make both at the same time so your family has options. You could either double the dough and make eight flatbreads or half the toppings (but keep the same amount of chicken) and make four flatbreads total.
Barbecue Chicken Flatbread: Frequently Asked Questions
If you want to make this recipe, but you don’t want to make the flatbread, that’s okay. This recipe works just as well with store-bought flatbread.
The only main difference is the size of store-bought flatbread won’t be the same as the homemade 2 Ingredient Dough flatbread. So you may need to adjust the amount of chicken you made and cheese you shred to top the flatbreads.
In my opinion, flatbread should be light. To keep it that way, toppings should be light as well. And shredded chicken is lighter than cubed chicken.
But, if you wanted, you could cube the chicken, then pan fry it in a drizzle of oil until it’s cooked through. Then mix it with the barbecue pizza sauce and continue the recipe as written.
If you have any leftover Barbecue Chicken Flatbread, store it in an air tight container in the fridge. It will last about four days (if it doesn’t get eaten before then).
You can reheat any leftovers either in the oven on a pizza stone or baking pan (for about 10 minutes at 350 F), in the microwave (for about 1 minute on high) or in the air fryer (at 370 F for two to three minutes).
Could you make this a Barbecue Chicken Pizza?
The difference between pizza and flatbread is mostly the thickness of the crust. As the name states, flatbreads are … well, flat. Pizza has a thicker crust.
We actually use 2 Ingredient Dough to make pizza. The main difference is the size. One batch of 2 Ingredient Dough will make four flatbreads; it will only make one pizza.
If you do want to make this into a barbecue chicken pizza, instead of a flatbread, form the dough ball and then roll it into one large circle (rather than cutting it into quarters).
Instead of cooking it on the stovetop, you’ll want to bake the crust on a pre-heated pizza stone for 20 minutes at 350 F.
Take the crust out, top it with the barbecue chicken and cheese, and bake it for an additional 15 minutes until the cheese is melted and the crust is cooked through.
Want more 2 Ingredient Dough recipes?
The best part about this 2 Ingredient Dough is how easy it is. You don’t have to worry about the dough resting or rising. As soon as you make it, it’s ready to use.
Once you’ve made it once, you’ll want to make it again.
To inspire you, check out a few of our favorite recipes using 2 Ingredient Dough:
Barbecue Chicken Flatbread
This easy Barbecue Chicken Flatbread recipe uses 2 Ingredient Dough flatbread, although you could make it using store-bought too.
Ingredients
- 1 cup self-rising flour
- 1 cup non-fat Greek yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Olive oil
- 1 chicken breast
- 6 oz. barbecue pizza sauce
- 2 oz. mozzarella cheese
Instructions
- Pre-heat the oven to 350 F. Heat a pizza stone in the oven as the oven pre-heats.
- Mix together the self-rising flour, non-fat Greek yogurt, garlic powder, and salt to form a dough ball. Flour a hard surface and kneed the dough ball for about two minutes. Roll the dough back into a ball.
- Cut it into four equal pieces. Flatten each piece into an oval-shaped flatbread. The flatbread should be about 1/4-inch thick.
- Heat a drizzle of olive oil in a pan on medium heat. Put the flatbread in the pan. Cook it for two minutes on one side. Drizzle a little olive oil on the top. Flip the flatbread and cook it for three minutes on the other side. Flip it back onto the first side and cook it an additional minute. Set it aside. Follow the same process to make the other three flatbreads.
- Put the chicken breast in a pot and add enough water to just submerge the chicken breast. Set the burner to high and let it cook for 10 minutes until the chicken reaches an internal temperature of 165 F.
- Remove the chicken and shred it. Mix the chicken and the barbecue pizza sauce.
- Put the flatbreads on the pre-heated pizza pan. Top each flatbread with 1/4 of the barbecue chicken mixture.
- Shred the mozzarella cheese and top each flatbread with 1/4 of the cheese.
- Bake for 15 minutes until the cheese is melted.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 347Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 54mgSodium 1107mgCarbohydrates 35gFiber 2gSugar 9gProtein 27g
Have you tried this easy Barbecue Chicken Flatbread recipe? Let us know how it came out in the comments.