Toasted Spelt Flatbread with Sticky Sesame Chicken

Sticky sesame chicken on toasted spelt flatbread pairs a soy-honey glaze with a flatbread that stays crisp at the edges and soft in the middle. The chicken cooks in a hot skillet until it hits 165 F / 74 C, then gets tossed in a sauce that thickens in under two minutes.

Spelt flour gives the flatbread a nutty base and a slightly firmer chew than all-purpose dough. The dough rests for 15 minutes, just long enough to relax the gluten so it rolls out thin without snapping back.

You can make the dough ahead and keep the sauce ingredients measured on the counter, so the meal comes together in about 45 minutes of active work. The steps stay clear even if you have not worked with spelt before.

One thing to watch: if the sauce reduces too fast, it turns from sticky to hard within a minute. Pull it off the heat as soon as it coats the back of a spoon.

Why You'll Love This Recipe

Sauce thickens in under two minutes, no guesswork
Spelt flatbread stays soft with crisp toasted edges
One skillet handles both the chicken and the sauce
Dough and sauce can be prepped hours ahead

Diced chicken thigh caramelizing in a skillet with a glossy soy-honey sesame sauce being stirred with tongs

Ingredient Notes

spelt flour: Light spelt flour gives a softer flatbread. Whole spelt works too but makes a denser, nuttier dough.
plain yogurt: Adds tang and softness to the dough. Swap in a plain dairy-free yogurt of similar thickness if needed.
chicken thighs: Boneless, skinless thighs stay juicy at high heat. Chicken breast works but dries out faster.
honey: Gives the sauce its sticky texture as it reduces. Maple syrup works but the glaze sets a little softer.
soy sauce: Use a regular soy sauce, not the thick sweet kind, or the sauce will taste too heavy.
sesame oil: Add it off the heat at the end so the toasted aroma does not cook off.
spring onions: Sliced thin for garnish, they add a fresh bite against the sweet glaze.

Two plates of sesame chicken flatbread on a linen-covered table with chopsticks and a glass of iced tea nearby

Prep Time 20 mins

Cook Time 25 mins

Rest Time 15 mins

Total Time 1 hr

Cooking Method: Mixed

Cuisine: Asian-Inspired

Courses: Main Course

Difficulty: Medium

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 3.20

Calories: 625

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), High Protein

Description

This dish pairs crisp toasted spelt flatbread with pan-seared chicken glazed in a sticky soy-honey-sesame sauce, finished with scallions and sesame seeds.

Ingredients

Spelt Flatbread

300 g spelt flour (light spelt preferred)
1 tsp baking powder
1/2 tsp salt
200 g plain yogurt
1 tbsp olive oil
1 water (-2 tbsp; as needed)

Sticky Sesame Chicken

500 g chicken thighs, boneless skinless (diced 2 cm)
1 tbsp cornstarch
1 tbsp vegetable oil (for searing)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp sesame seeds (toasted)
2 spring onions (sliced, for garnish)

Instructions

Make the Spelt Flatbread Dough

1
In a mixing bowl, whisk the spelt flour, baking powder, and salt together.
2
Add the yogurt and olive oil. Mix with a fork until a shaggy dough forms, adding water 1 tbsp at a time if it's too dry.
3
Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Cover and rest for 15 minutes.
4
Divide the dough into 4 pieces. Roll each into a round about 4 mm thick.

Toast the Flatbreads

5
Heat a dry 26 cm / 10-inch skillet over medium-high heat. Toast each flatbread 1 to 2 minutes per side until blistered and golden with soft puffed spots. Stack and cover with a towel to keep soft.

Cook the Sticky Sesame Chicken

6
Toss the diced chicken thigh with the cornstarch until evenly coated.
7
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
8
Wipe out the skillet, add the vegetable oil, and heat over medium-high. Sear the chicken for 5 to 6 minutes, turning occasionally, until browned and it reaches 165 F / 74 C in the thickest piece.
9
Pour the sauce over the chicken. Reduce heat to medium and cook, stirring, for 1 to 2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat right away so it doesn't harden.
10
Sprinkle in the sesame seeds and toss to coat.

Assemble

11
Lay a toasted flatbread on each plate. Top with the sticky sesame chicken, scatter with sliced spring onion and extra sesame seeds, and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 625kcal

% Daily Value *
Total Fat 21g33%
Saturated Fat 5g25%
Cholesterol 110mg37%
Sodium 700mg30%
Potassium 450mg13%
Total Carbohydrate 67g23%
Dietary Fiber 6g24%
Sugars 10g
Protein 34g68%

Vitamin A 60 IU
Vitamin C 2 mg
Calcium 120 mg
Iron 3 mg
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.15 mg
Riboflavin 0.2 mg
Niacin 6 mg
Vitamin B6 0.4 mg
Folate 30 mcg
Vitamin B12 0.3 mcg
Phosphorus 220 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

Dice chicken thighs evenly, about 2 cm, so they cook at the same rate.
Mix the sauce before the skillet heats up, since reduction happens fast.
Rest flatbread dough a full 15 minutes or it resists rolling.
Keep flatbreads covered with a towel while the chicken cooks so they stay soft.

Keywords: sticky sesame chicken, spelt flatbread, toasted flatbread recipe, sesame chicken flatbread, spelt flatbread recipe

Equipment

mixing bowl
rolling pin
26 cm / 10-inch nonstick skillet
small saucepan or bowl for sauce
instant-read thermometer
tongs

Tips

Pat the chicken dry before searing so it browns instead of steaming in the skillet.
Whisk the sauce ingredients together before the pan gets hot, so you can pour and toss quickly.
Roll the flatbread dough thin, about 4 mm, so it crisps at the edges while staying soft in the center.
Toast the flatbreads in a dry skillet with no oil, so the surface blisters instead of frying.
Pull the sauce off the heat the moment it coats a spoon, since it thickens fast once reduced.

Variations

Swap chicken thighs for firm tofu cubes, pressed and pan-fried, for a vegetarian version of the same glaze.
Add a spoon of gochujang to the sauce for a spicier, deeper colored glaze on the chicken.
Use whole spelt flour instead of light spelt for a denser, more rustic flatbread with a nuttier taste.

Storage and Reheating

Store the chicken and flatbread separately in airtight containers in the fridge for 3-4 days. Keeping them apart stops the bread from turning soft under the sauce.

Reheat the chicken in a 26 cm / 10-inch skillet over medium heat for 3 to 4 minutes, stirring, until it's hot through and the sauce loosens again. Warm the flatbread in a dry skillet or a 180 C / 350 F oven for 2 to 3 minutes, just until soft and warm.

The chicken freezes well for up to 2 months in a sealed container. The flatbread does not freeze cleanly, since spelt dough turns dense once thawed, so bake it fresh instead.

Serving Suggestions

Sticky sesame chicken on toasted spelt flatbread works as a full plate on its own, but a side of quick-pickled cucumber cuts through the sweetness of the glaze.

Add a small bowl of steamed jasmine rice if you want to stretch the sauce further, or scatter extra spring onion and chili over the top for color.

For a casual gathering, cut the flatbreads into wedges and let people build their own portions from a shared plate of chicken.

Read it online: https://greatbritishspeltrecipes.com/recipe/sticky-sesame-chicken-toasted-spelt-flatbread/

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!