Chicken Waffle Bowl

Fabulous Flatbreads

Chicken Waffle Bowl

Flatbreads answer a growing need for shareables while providing a versatile backdrop for chef innovation.

Flatbreads give you a deliciously thin canvas for flavour exploration. And if you're looking for an easy-to-execute shareable for your menu—this is it. They've been around since ancient times, often appearing as naan, chapatti, lavash, pita and tortilla. But today's universal term of "flatbread" performs well on menus, allowing chefs multiple paths for culinary adventure. "You can go bold, you can go with ethnic flavours, you can go familiar, and you can certainly showcase seasonal ingredients on a flatbread," says Freeman Moser III, Senior Executive Chef for Kraft Foodservice. Versatility doesn't stop with recipe builds. Like a pizza or sandwich, the flatbread lends itself to interpretation—cross-utilization potential is endless here. Operationally, consider the pros and cons of housemade versus ready-made. "If you make them in-house, you can claim artisanship, which goes a long way with today's diner," says Chef Moser. "But make sure your kitchen staff has the skills to work with dough. If your set-up is better suited for convenience products, there are really good ready-made dough products on the market, which will help save in labour costs." The chefs at the Kraft Culinary Centre worked up great flatbread recipes here, guided by ease of prep and popular flavour profiles.

Mango-BBQ Pork Flatbread Salad

This super-easy build starts with a spread of Kraft BarBQ Sauce embellished with sweet mango chunks. Shredded pork shoulder goes down next. A beautifully fresh counterpoint of salad tossed in Kraft Balsamic Vinaigrette Dressing crowns the flatbread.

Slight twist: add mango to the salad component instead of to the BBQ sauce

Vidalia Onion & Bacon Flatbread

Our chefs use pita bread as a flatbread base, which lends itself to personal size presentations and makes for a crisp texture. Call out the provenance of your premium ingredients here: sweet Vidalia onions and Philadelphia Light Brick Cream Cheese Spread.

Other profile: switch out the onion for roasted garlic

Smoked Corn & Pulled Pork Flatbread

Starting with housemade dough, Chef Moser builds this summer-perfect flatbread with cookout flavours: grilled onion, smoked corn, pulled pork with a great charred flavour. Kraft BarBQ Sauce ties it all together with its classic sweet and spicy profile.

Substitution: replace scratch dough with ready-made product

BBQ Turkey Burger Salad FlatbreadHealthy Living

Big flavours and great contrasting textures make this recipe stand out among better-for-you options. Bull's-Eye Bold Original Barbecue Sauce grounds the dish with a bold and tangy foundation while Kraft Calorie-Wise Zesty Italian Dressing livens up the fresh greens. "It's an easy-to-assemble flatbread that makes good use of turkey burgers that you might already carry on the menu," says Chef Moser.

rotisserie chicken, shaved turkey

BBQ Chicken, Caramelized Onions & Arugula Flatbread

Our chefs' version of the BBQ Chicken pizza—modernized for today's diner. Layers of flavour start with a complex, rich combination of Kraft BarBQ Sauce and Bull's-Eye Bold Original Barbecue Sauce. Tender chicken thighs, sweet caramelized onion and crunchy fried chicken crackling make this a runaway hit.

Other protein ideas: use shredded pork instead of the chicken thighs

BBQ Shrimp Flatbread

This flatbread couldn't be simpler to prepare. A spread of Bull's-Eye Bold Original Barbecue Sauce adds its deep, rich profile. Beautiful fat shrimp make it a premium presentation. Kraft Shredded Monterey Jack Cheese and fresh tomatoes keep it familiar.

Other protein options: pulled pork, barbecue chicken

BBQ Shrimp Flatbread

Chef Moser adds Kraft Shredded Parmesan Cheese to Philadelphia Light Brick Cream Cheese Spread, adding another dimension of flavour and texture to the creamy spread. Fresh cilantro, pineapple and lime juice add bright notes to this delicious flatbread.

Other protein options: grilled chicken, grilled pork

Flatbreads have been around since the Sumerians in ancient Mesopotamia discovered that they could mash edible grains into a paste, then bake them into flatbreads. Different cultures have their versions of flatbreads, which are definitely worth exploring:

Barbari bread (aka Tabrizi bread): active dry yeast, water, oil, white flour, butter, sesame seeds—Iran

Flatbrød: barley flour, salt, water—Norway

Lavash: active dry yeast, water, white flour, salt—Armenia

Piadina: white flour, lard, salt, water—Italy

Pupusa: masa harina flour, water—El Salvador

Roti: white flour, salt, oil, (sometimes clarified butter), water—Malaysia

Tunnbröd: a combination of wheat, barley and rye flour, butter, milk, salt, sugar, baking powder, active dry yeast, ground fennel—Sweden

Yufka: wheat flour, salt, water—Turkey

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