Tandoori Chicken Flatbread

Tandoori inspired spin on the old flatbread pizza - this total flavor bomb is completely made in your kitchen topped off with a generous array of tender chicken and herbs - a quick, easy and delicious recipe.

Recipe Video

Ingredients

• For the Flatbread:  ·   
• AP Flour  ·  4 cups 
• Baking Powder  ·  1 teaspoon 
• Baking Soda  ·  1 teaspoon 
• Salt  ·  1 teaspoon 
• Sugar  ·  1 teaspoon 
• Milk  ·  2 cups 
• Williamson Wines Extra Virgin Olive Oil  ·  5 tablespoons 
•  ·   
• For the Chicken Marinade:  ·   
• Boneless Skinless Chicken Thighs  ·  1 pound 
• Herbie's Tandoori Spice Mix  ·  2 tablespoons 
• Garlic, minced  ·  4 cloves 
• Williamson Wines Extra Virgin Olive Oil  ·  4 tablespoons 
• Freshly Grated Ginger  ·  1 teaspoon 
• Lemon, juiced  ·  1/2 
•  ·   
• Toppings  ·   
• Bell Pepper, thinly sliced  ·  1/2 
• Red Onion, thinly sliced  ·  1 
• Hummus  ·  2 cups 
• Whole Milk Ricotta Cheese  ·  1 cup 
• bunch Cilantro, picked  ·  1/2 

Instructions

For the Flatbread:

Pre heat oven to 375 degrees

Start by making the marinade for the boneless skinless chicken thighs in a bowl with Williamson Wines Extra Virgin Olive Oil, minced garlic, Herbie's Tandoori Spice Mix, lemon juice, ginger, and salt to taste. Before adding the chicken to the rest of the ingredients, mix the ingredients with a fork or a small whisk until it they form a loose paste. Add the chicken thighs in with marinade and toss until fully coated.

Add the chicken thighs to a baking sheet lined with parchment or foil and bake at 375 degree for 15-20 min or until an internal temperature of 165 degrees. Remove from the oven, slice and set aside for later. You can also take your sliced red onion and roll them around in the juices and let them sit in the pan with the chicken for later use.

Next pour the milk in a pot over medium heat then add oil and bring it all to a warm temperature.

In a stand mixer combine your dry ingredients, flour, salt, sugar, baking powder, and baking soda.

Using the dough hook attachment, mix the all the dry ingredients on a medium setting until well combined.

Remove the warm milk from the stove and turn you mixer to low. Slowly pour the milk in and mix for about 5 minutes until it forms a loose dough. Don't forget to stop the mixing periodically and scrape the sides with a plastic spatula as you mix.

After 5 minutes add the Williamson Wines Extra Virgin Olive Oil. Then continue to mix for an additional minute.

Dust your work surface with a pinch of flour and turn the dough out of the mixing bowl and onto the floured surface.

Shape and knead it a few times, try to form a rectangle rather than a ball then slice a small piece to make the flatbread.

Roll out the dough that’s been cut using a rolling pin. Until it is the shape of a football and begin to roll it out until the dough is about 10inches long and 1/4 inch thick.

Take the very thin rolled out dough, place on a baking sheet lined with parchment paper and add a little olive oil before baking . Bake at 375 degrees for about 5 minutes or until the flatbread is golden brown and crispy. Set Aside.

For Assembly: Start by spreading the hummus over the flatbread then add the sliced chicken, ricotta cheese, bell pepper, and red onion. Finish with a sprinkle of more Herbie's Tandoori Spice Mix Return the assembled flatbread to your 375 degree oven and heat for 2-3 min.

When it comes out, garnish with cilantro, extra virgin olive oil, and slice the flatbread into triangles and serve immediately. Enjoy!