1 chile (jalapeno, serrano, ancho, your choice)
Juice of 1 Lime
2 chicken breasts
adapted from Bon Appetit, approx 2.5 hrs
1 quarter-ounce envelope active dry yeast
1 tbs olive oil, plus more for brushing
5 cups all-purpose, unbleached flour
1 tbs salt
Cumin or Taco Seasoning, for sprinkling
8 ounces cream cheese (I used the whipped kind)
1 tsp ancho chile powder
Grilled Corn-Tomato Salsa
2 ears of corn
2 green onions
1 cup cilantro, chopped
Start by getting the marinade ready for the chicken. Slice up a jalapeno (or any chile you have on hand). You'll notice my jalapeno has turned red because it has ripened, but it'll be just fine for the marinade.
Add about a cup of Goya Mojo marinade and the juice of one lime to a bag with two thawed chicken breasts and the chile slices. If you're not familiar with Goya Mojo, you can find it in the hispanic/ethnic aisle of most national grocery store chains. It's super cheap and full of flavor, and we always have it on hand!
Put the ziplock in the fridge and let the chicken rest.
Now dice up 2-3 tomatoes (depending on size), and place in a mesh strainer above a bowl. Sprinkle with salt so that the tomato water begins to draw out.
With the chicken marinating and the tomatoes resting, it's time to move on to the flatbreads. Pour 2 cups of warm water (105-115 degrees) into a stand mixer fitted with the paddle. Sprinkle the yeast over the water, and let sit until it dissolves (about 10 minutes).
Mix in 1 tbs of olive oil. Slowly add 5 cups of flour and 1 tbs salt. Beat until a dough forms. Transfer dough to a floured surface and kneed until smooth, adding more flour by spoonfuls as needed for soft but slightly sticky dough. Kneed for approximately 5 minutes.
Place dough in a large, lightly oiled bowl and turn to coat. Cover with a kitchen towel and set in a warm place for approximately 1 hour to allow dough to rise.
While the dough is rising, move on to your lime crema. Combine the cream cheese, juice of 2-3 limes (depending on how juicy they are and how thin you want your crema), and a sprinkling of ancho chile powder.
Blend with an immersion blender. If you don't have an immersion blender, use a food processor with a small bowl. Transfer the crema to a dish or a multi-purpose squeeze bottle and put in the fridge.
Now it's time to get the corn on the grill. Lightly brush each ear with olive oil and sprinkle with salt and pepper. Roll up in aluminum foil and place on a medium-high grill for approximately 30-40 minutes, rotating throughout.
Once the corn is done, remove from the grill and unwrap from the foil. Let sit 10 minutes to cool, then use a knife to cut off all the kernels. Add the corn to a large bowl. Grab the tomatoes that have been sitting, push down slightly to get a little more tomato water out, and add the tomatoes to the bowl with the corn. Also add the diced green onions and chopped cilantro. Season with salt and pepper. If necessary, add a small amount of the tomato water back into the bowl for moisture, but be sure to keep it from getting soupy.
Set the salsa aside.
When the dough has rested for an hour and you're ready to begin to prepare your flatbreads, remove the chicken from the fridge and let sit to warm up slightly. Very cold meat tends to seize up when it hits a hot grill, so letting the chicken warm up a little will help it stay tender.
Remove the dough from the bowl and place on a floured work surface. Cut the dough into eight equal pieces.
Roll the dough into balls and set on the surface 2" apart. Cover with a towel and let rest for 15 minutes.
Lightly brush 4 baking sheets with oil. Working with one dough ball at a time, roll out into a long oblong shape. Brush both sides lightly with oil, and sprinkle with cumin or taco seasoning (if you don't have cumin on hand).
Roll out all balls in this fashion and place them on the baking sheets, and let sit.
Now add the chicken to the grill. Flip halfway, and cook through. Remove it from the grill and cover with aluminum foil.
Grab the flatbread dough, and place it on the grill in batches. Grill until lightly charred, 1-2 minutes per side.
Now it's time to build the flatbreads!
I started by drizzling some of the lime crema on the bread, then piling slices of the grilled chicken on top. I then topped it off with a heavy scoop of the grilled corn-tomato salsa, and a little extra drizzle of crema.
These turned out warm, soft, crunchy, and absolutely delicious!