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Buffalo Chicken Spelt Flatbread with Blue Cheese

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.
Prep Time 20 mins
Cook Time 30 mins
Rest Time 45 mins
Total Time 1 hr 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 2.50
Calories: 544
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten, 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.

Ingredients
    Spelt Dough
  • 300 g spelt flour (plus extra for dusting)
  • 180 ml warm water (about 43 C / 110 F)
  • 7 g instant yeast ((2 1/4 tsp))
  • 1 tsp honey
  • 2 tbsp olive oil (plus extra for brushing)
  • 1 tsp fine salt
    • Buffalo Chicken
  • 300 g chicken breast, boneless skinless (about 2 small breasts)
  • 1/2 tsp salt (for poaching water)
  • 60 ml buffalo hot sauce (/ 1/4 cup; such as Frank's RedHot)
  • 1 tbsp unsalted butter (melted)
    • Topping
  • 150 g shredded mozzarella
  • 3 tbsp blue cheese dressing (plus more for drizzling)
  • 2 stalks celery (thinly sliced)
  • 2 green onions (thinly sliced)
Instructions
    Make the Spelt Dough
  1. 1
    In a large mixing bowl, stir the warm water, yeast, and honey together. Let it stand 5 minutes until foamy on top.
  2. 2
    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.
  3. 3
    Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 45 minutes until nearly doubled.
    4. Cook and Toss the Chicken
  4. 4
    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.
  5. 5
    Remove the chicken and let it rest 5 minutes, then shred it with two forks.
  6. 6
    Toss the shredded chicken with the buffalo sauce and melted butter until evenly coated.
    7. Assemble and Bake
  7. 7
    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.
  8. 8
    Brush the dough lightly with olive oil and par-bake for 8 minutes until just set and lightly golden.
  9. 9
    Spread the buffalo chicken over the crust, leaving a 1 cm border. Scatter the mozzarella evenly on top.
  10. 10
    Bake 10 to 12 minutes more until the cheese is bubbling and the edges are deep golden brown.
  11. 11
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/buffalo-chicken-spelt-flatbread/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!