Flatbread has been around since the days of the ancient Egyptians.
According to Bakerpedia, the flatbread originated over 6,000 years ago in the Fertile Crescent and has since spread to other continents and regions.
Even though it’s popping up on grocery store shelves and in restaurants in recent years, the flatbread is not really a new concept.
Each culture has their own version of flatbread.
From the naan in Afghanistan and India to the tortilla in Central and South America, to the chapati in Uganda and the pita in Greece, just about every region of the earth has its own style of flatbread.
Flatbread is versatile. Toast it or warm it up and put on it what ever you like.
A piece of flatbread with nothing on it, is open to a new recipe.
Try These Flatbread Recipes
Garlicky White Sauce Flatbread With Smoked Chicken & Roasted Vegetables
Making The Chicken
1 tablespoon avocado oil
2 teaspoons lime juice
1 teaspoon smoked paprika
1/4 teaspoon granulated garlic
1/2 teaspoon mustard (optional)
2 chicken thighs, boneless, skinless, chop into small pieces
Salt and pepper to taste
In a medium sized bowl, whisk together first five ingredients (optional to omit mustard). Add chopped chicken, salt and pepper to taste, mix till well combined.
Top the bowl tightly with plastic wrap and marinate stored in the fridge for 20-30 minutes.
Place a large nonstick skillet over medium high heat, add avocado oil.
When oil is warmed, add marinaded chicken meat. Stir chicken occasionally, until cooked through. Remove from heat to a cutting board. Chop meat into smaller pieces. Set aside.
Making The Flat Bread
1 Roma tomato
4 garlic cloves
1 tablespoon Italian seasoning, divided
1 teaspoon garlic powder
2 tablespoons cream cheese
1/2 cup milk
1 1/2 cups mozzarella cheese, shredded
2 tablespoon olive oil, divided
1 tablespoon butter
1 tablespoon flour
salt and pepper to taste
Preheat oven to 450 degrees. Adjust rack to top position.
Trim and cut halve zucchini lengthwise. Cut each halved section into 1/2-inch thick half-moons. Set aside.
Cut tomato lengthwise, cut each section into ¼ inch thick half-moons crosswise. Set aside.
Peel garlic (do not chop or mince), place in the center of a small piece of foil. Drizzle with 1/2 teaspoon olive oil and season with salt and pepper. Cinch foil into a packet. Set aside.
In a large mixing bowl, toss zucchini with 1 teaspoon of olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste. Place on a baking sheet with the garlic packet.
Roast for 12-15 minutes, or until zucchini is brown and tender.
Using the same large mixing bowl, toss tomato with 1 teaspoon Italian seasoning, salt, and pepper to taste. Set aside.
When zucchini is tender, remove from oven and toss with tomato.
Place flatbreads on a baking sheet with garlic packet and return to top oven rack and lightly toast bread 5-7 minutes.
Place a large nonstick skillet medium high heat melt 1 tablespoon butter.
Next, add flour, garlic powder, and 1 teaspoon Italian seasoning. Whisk until combined with butter, about 30 seconds.
Next, add milk and cream cheese. Continue whisking until cream cheese has softened and everything is completely combined, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
When flat bread has toasted, remove from oven. Turn oven to broiler on High.
Carefully remove garlic from foiled packet and place on a cutting board. Roughly chop. Set aside.
Evenly spread white sauce over the tops of flatbreads. Evenly sprinkle with meat, vegetables, garlic, and cheese.
Place prepared flatbreads back onto baking sheet. Place under broiler until cheese melts and is lightly toasted, about 3 minutes.
Slice flatbreads, plate and serve.
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