Marukan Barbecue Chicken Flatbreads

INSTRUCTIONS

Marinated Red Onions:

Place the onions in a jar with a lid. Add the rest of the ingredients and shake well to combine. Let sit at room temperature for 2 hours. Can be stored at room temperature for 2 days or for up to 2 weeks in the refrigerator.

Flatbreads:

In a large mixing bowl, combine the flour, water, sourdough starter, oil, and salt. Mix with a spoon or spatula until the dough comes together. Add the egg and mix. Knead by hand a few times until you have a smooth, soft dough. Add additional flour only if the dough is too sticky to work with. Place to dough in a clean bowl, cover with a towel and place in a warm spot for 2 hours.

Dust a parchment-lined baking sheet with flour. Divide the dough into 10 equal-sized portions. Form each portion into a ball, tucking the ends underneath. Place on the baking sheet, leaving several inches between each piece. Let rest for 30 minutes.

Lightly flour a clean work surface and roll each piece of dough into a 6 to 7-inch circle.

Heat a cast iron skillet over medium-high heat and cook the flatbreads for 2 – 3 minutes per side or until golden in spots. The flatbreads store well for several days in a sealed food storage bag or can be frozen.

Barbecue Sauce:

In a small saucepan over medium heat, whisk together all barbecue sauce ingredients. Simmer for 5–10 minutes until slightly thickened. Taste and adjust sweetness or spice as needed. Remove from heat and set aside.

Toppings:

Preheat oven to 425°F. Place cooked flatbreads on a parchment-lined baking sheet.

Toss the shredded chicken with most of the barbecue sauce.

Top each with mozzarella then shredded barbecue chicken. Bake for 8–10 minutes, or until cheese is melted and bubbly.

Drizzle with extra barbecue sauce, top with marinated onions, and sprinkle with chopped cilantro.