Introduction to Making Homemade Flatbreads | Ultimate Pizza-Style Flatbread | Cooking with Anadi

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds flavor and is often easier to digest.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is heart-healthy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

Take the dough out of the freezer around 2-3 hours before cooking and unwrap it.

Set up a baking sheet with parchment paper, ensuring the paper is as big or slightly bigger than the flatbread.

Drizzle olive oil on the parchment paper to keep the flatbread moist.

Let the dough proof at room temperature for about 2-3 hours.

After 2 hours, pat the dough out gently with fingers to spread it without smashing it, allowing air pockets to form.

Spread a quick no-cook tomato sauce made from diced tomatoes, tomato paste, oregano, olive oil, and salt over the dough.

Add mozzarella cheese on top of the sauce.

Layer thinly sliced onions, red peppers, and green peppers on the flatbread.

Add soft chicken that has been marinated in homemade Cajun seasoning, ensuring it is cut thin for even cooking.

Preheat the oven to 500°F about an hour before cooking the flatbread.

If using baking stones, place them in the oven before heating.

Slide the flatbread onto the baking stone and cook for about 5-6 minutes on the top stone, or 4-5 minutes if using a baking sheet.

Check if the parchment paper comes off easily to know when to take it off the stone.

Look for a nice golden-brown crust at the bottom of the flatbread to determine doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens