Buffalo Chicken Spelt Flatbread Recipe (Easy Bake)

Name: Buffalo Chicken Spelt Flatbread with Blue Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 300 g spelt flour; 180 ml warm water; 7 g instant yeast; 1 tsp honey; 2 tbsp olive oil; 1 tsp fine salt; 300 g chicken breast, boneless skinless; 1/2 tsp salt; 60 ml buffalo hot sauce; 1 tbsp unsalted butter; 150 g shredded mozzarella; 3 tbsp blue cheese dressing; 2 stalks celery; 2 green onions

Chewy spelt crust topped with buffalo chicken and melted mozzarella

Sliced buffalo chicken spelt flatbread on a wooden board, melted mozzarella and blue cheese drizzle visible up close.

Buffalo Chicken Spelt Flatbread turns a spicy bar snack into a simple sheet-pan dinner. The crust uses spelt flour, so the base stays chewy instead of dense, with a nutty edge that plain white flour doesn’t give you.

You poach the chicken separately, then toss it in buffalo sauce and melted butter before it goes on the dough. This keeps the sauce from soaking into the crust and turning the middle soggy.

The dough rises for 45 minutes while you shred the chicken, so the hands-on work stays short. Once assembled, the flatbread bakes until the edges turn deep golden brown and the cheese bubbles at the corners.

Serve it sliced, with blue cheese dressing on the side or drizzled straight over the top. It works for a Friday dinner or cut small for game-day snacking.

Why You’ll Love This Recipe

Spelt crust stays chewy with a nutty edge, not dense
Poaching chicken separately keeps the middle from going soggy
Dough rises while you handle the rest of the prep
Cuts into slices for dinner or squares for a party

Hands spreading buffalo-tossed shredded chicken over a par-baked spelt flatbread crust on a metal sheet pan.

Ingredient Notes

spelt flour: Gives the crust a chewy texture with a nutty flavor. All-purpose flour works as a swap, but knead it less since it develops gluten faster.
instant yeast: Skips the proofing step, so you can mix it straight into the flour. Active dry yeast works too if you dissolve it in the warm water first.
buffalo hot sauce: A vinegar-based cayenne sauce like Frank’s RedHot gives the classic tang. Milder hot sauce works if you want less heat.
blue cheese dressing: Adds a cool, tangy finish that balances the buffalo heat. Ranch dressing is a fine substitute if blue cheese isn’t your thing.
chicken breast: Poached and shredded so it stays moist under the sauce. Rotisserie chicken works if you want to skip the poaching step.

Two plates of buffalo chicken spelt flatbread slices on a linen napkin with a small bowl of blue cheese dressing.

Print Recipe

Comfort Food

Buffalo Chicken Spelt Flatbread with Blue Cheese

Difficulty: Medium Prep Time 20 mins Cook Time 30 mins Rest Time 45 mins Total Time 1 hr 35 mins

Cooking Temp: 220 C Servings: 4 Estimated Cost: £ 2.50 Calories: 544

Best Season: all_year_round

Dietary:

C Contains Dairy C Contains gluten H High Protein

Description

This oven-baked flatbread pairs a chewy spelt crust with buffalo-tossed shredded chicken, melted mozzarella, and a cool blue cheese drizzle.

Instructions

Make the Spelt Dough

In a large mixing bowl, stir the warm water, yeast, and honey together. Let it stand 5 minutes until foamy on top.
Add the spelt flour, olive oil, and salt. Mix to a shaggy dough, then knead on a floured counter for 5 to 6 minutes until smooth and slightly tacky.
Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 45 minutes until nearly doubled.

Cook and Toss the Chicken

Bring salted water to a boil in a small saucepan. Add the chicken breasts and simmer 12 to 15 minutes until the internal temperature reaches 165 F / 74 C.
Remove the chicken and let it rest 5 minutes, then shred it with two forks.
Toss the shredded chicken with the buffalo sauce and melted butter until evenly coated.

Assemble and Bake

Heat the oven to 220 C / 425 F. Turn the dough onto a floured sheet pan 33 x 46 cm / 13 x 18 inch and stretch it into an oval about 1 cm thick.
Brush the dough lightly with olive oil and par-bake for 8 minutes until just set and lightly golden.
Spread the buffalo chicken over the crust, leaving a 1 cm border. Scatter the mozzarella evenly on top.
Bake 10 to 12 minutes more until the cheese is bubbling and the edges are deep golden brown.
Drizzle with blue cheese dressing and scatter celery and green onions on top. Slice into 8 pieces and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 544kcal

% Daily Value *
Total Fat 23g36%
Saturated Fat 9g45%
Cholesterol 95mg32%
Sodium 950mg40%
Potassium 380mg11%
Total Carbohydrate 60g20%
Dietary Fiber 5g20%
Sugars 4g
Protein 41g82%

Vitamin A 400 IU
Vitamin C 4 mg
Calcium 300 mg
Iron 3 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 8 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 8 mg
Vitamin B6 0.5 mg
Folate 60 mcg
Vitamin B12 0.6 mcg
Phosphorus 300 mg
Magnesium 40 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Poach chicken to 165 F / 74 C before shredding for safety.
Par-bake the crust before topping to prevent a soggy center.
Don't overload the crust with sauce or the edges won't crisp.
Let dough rest a full 45 minutes for an easier stretch.

Keywords: buffalo chicken flatbread, spelt flatbread, buffalo chicken spelt flatbread, spelt pizza dough

Equipment

large mixing bowl
sheet pan 33 x 46 cm / 13 x 18 inch
rolling pin
instant-read thermometer
small saucepan
pastry brush

Tips

Pat the chicken dry after poaching so the buffalo sauce clings instead of pooling on the flatbread.
Roll the dough on parchment paper so it transfers to the sheet pan without tearing or sticking.
Use a mild buffalo sauce if you're serving kids, then add extra hot sauce to individual slices.
Check the crust at 8 minutes of par-baking; it should look set but pale, not browned yet.
Slice the flatbread with a pizza wheel right after it rests 3 minutes so the cheese sets slightly.

Variations

Swap mozzarella for pepper jack cheese if you want extra heat layered into the melted topping.
Use canned or rotisserie chicken instead of poaching your own to cut about 15 minutes off prep.
Add thin red onion slices and a handful of blue cheese crumbles for a chunkier, tangier bite.

Storage and Reheating

Buffalo Chicken Spelt Flatbread keeps for 3 to 4 days in the fridge, covered tightly or in an airtight container.

Reheat slices in a 200 C / 400 F oven for 6 to 8 minutes, on a wire rack if you have one, until the crust crisps back up and the cheese melts again. Skip the microwave, since it turns the crust soft and chewy in a way that undoes the par-baked texture.

Freezing works if you wrap unbaked, un-topped flatbread crusts individually for up to 2 months. Thaw, top with sauce and cheese, then bake as directed.

Serving Suggestions

Buffalo Chicken Spelt Flatbread cuts well into 8 slices for a casual dinner or smaller squares for a party platter.

Set out extra blue cheese or ranch dressing, plus hot sauce, so everyone can adjust the heat at the table. A simple slaw or celery and carrot sticks on the side keep the plate light.

For a game-day spread, pair it with a cold beer and a bowl of pickles.

File under buffalo chicken flatbread buffalo chicken spelt flatbread spelt flatbread spelt pizza dough

Frequently Asked Questions

Expand All:

Why is my buffalo chicken spelt flatbread soggy in the middle?

Usually it's excess sauce or skipping the par-bake step. Par-baking the crust for 8 minutes before adding toppings seals the surface so the buffalo sauce doesn't soak in. Drain any extra sauce from the shredded chicken before spreading it on the dough.

Can I use all-purpose flour instead of spelt flour for this flatbread?

Yes, all-purpose flour works, but the crust turns softer and less nutty. Spelt has less gluten strength, so if you swap in all-purpose, knead for only 4 minutes to avoid toughness. Reduce the water by about 2 tbsp since all-purpose absorbs more liquid.

Can I make the spelt dough ahead of time and refrigerate it?

Yes, the dough can rise slowly in the fridge for up to 24 hours. Punch it down, cover tightly, and pull it out 30 minutes before rolling so it's easier to stretch. This also gives the crust a slightly deeper flavor.

What pairs well with buffalo chicken spelt flatbread?

A crisp green salad with a light vinegar dressing balances the heat from the buffalo sauce. Carrot and celery sticks with extra blue cheese dressing on the side echo classic wing night flavors. Cold beer or sparkling lemonade cuts through the richness.

Is buffalo chicken spelt flatbread gluten-free?

No, this flatbread is not gluten-free because spelt flour contains gluten. It has less gluten than standard wheat flour and behaves a bit differently in dough, but it isn't suitable for a gluten-free diet. A dedicated gluten-free flour blend would be needed for that version.

What's the difference between this flatbread and a buffalo chicken pizza?

The crust here is thinner and chewier because it's par-baked before topping, unlike typical pizza dough that bakes just once. Spelt flour also gives a nuttier bite than standard pizza dough. The toppings, buffalo chicken, mozzarella, and blue cheese drizzle, follow the same idea as the pizza version.

Buffalo Chicken Spelt Flatbread with Blue Cheese

Why You’ll Love This Recipe

Ingredient Notes

Buffalo Chicken Spelt Flatbread with Blue Cheese

Description

Ingredients

Spelt Dough

Buffalo Chicken

Topping