There are some flavours that just stick with you from really early on in your life… flavours and smells of food… that remind of you of a certain place, time, person.. that’s what food is all about for me.. it’s about the moments… that day… that place or even that emotion you were experiencing when that big bowl of chicken curry landed in your lap…
The reason I say all this is because I find that certain things I make here really take me back… this chicken… it’s got the flavours of a classic bang-bang chicken… with a slight difference… only because it’s on bread… and topped with the shredded veggies…and I just got so drawn to the peanuty flavour… it’s so deep but at the same time fresh with the balance of spring onion and carrots
The idea for this also came from Sunday’s left over roast chicken…(yes I left it in the oven a little too long, it happens)… so there was some left over as there always is, and usually I use it for sandwiches and salads… but this time I wanted to try something between the two somewhat? So , if you have left over roast… I think this is a great way to use it up! Oh, and I also had a little extra left for a creamy, herby pasta for the girls… since my young one can’t touch peanuts with a pole..!
You can see that the bread itself is sort of like a foccaccia style bread… it’s thin but not super thin, it has a little bounce to it! And once you’ve made the actual dough and flattened it out you can top it with absolutely anything you like!
- For the flatbread:
- 1 cup warm water
- 1 1/4 teaspoons active dry yeast
- 2 teaspoons sugar
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- For Toppings:
- 1 tablespoon Olive Oil
- 1-2 cups of roasted chicken, shredded or cut into strips
- 2 spring onions, green parts only, sliced thinly
- ¼ cup carrots, shredded
- black and regular sesame seeds
- *For Peanut Sauce:*
- ½ cup peanut butter
- 2 teaspoons white wine vinegar
- 1 teaspoon ginger, minced
- 2 teaspoons garlic, minced
- 2 teaspoons soy sauce
- 1 teaspoon chili sauce
- 2 tablespoons water
- For the flatbread:
- Stir together water, yeast, and sugar until dissolved in a bowl. Stir for about 5 seconds until combined.
- In separate large bowl, whisk together flour and salt. Add to yeast mixture andmix well until everythig is well combined. Continue to knead in the bowl for about 5 inutes and then turn out onto your kitchen top and knead for another 5-10 minutes until its elastic and doesnt stick anymore… You may need to add a little more flour, which is fine but don’t overdo it.
- Lightly oil large bowl with olive oil. Shape dough into ball and transfer to bowl. Turn over to coat lightly with oil, then cover with plastic wrap or a slightly damp towel and let rise in warm place (75-80 degrees) until doubled in size, about 1 ½ hours.
- When it’s finished rising, transfer dough o the baking tray and use your fingertips to press and push dough to edges. (dough may tear– if it does, simply fix the hole by pressing surrounding dough together). Cover with plastic wrap and let rise in warm place (75°F to 80°F) until puffy, about 1 1/2 hours.
- Preheat oven to 200 C.
- Make sauce
- Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Use ¼ cup peanut sauce and mix with chicken.
- Assemble flatbread.
- Cover flatbread with peanut sauce, leaving a little left to drizzle at the end. Add the chicken and cover with the shredded carrots and spring onions.
- Bake in oven until crisp and browned, about 12-15 minutes.
- When flatbread is finished, drizzle with remaining peanut sauce and then sprinkle with sesame seeds. Serve immediately.