Topped with juicy grilled peaches and peppery arugula, these flatbreads are chewy and irresistible. But feel free to pile anything you want - they’re a snap to make fresh for any sandwich or roll-up!
|2 cups unbleached all-purpose flour||2 large boneless, skinless chicken breasts|
|1 tsp kosher salt||4 large peaches|
|2 Tbs olive oil, plus more for brushing and drizzling||2 cups arugula, rinsed and patted dry|
|1/2 cup water||Balsamic vinegar|
Preheat a gas or charcoal grill for direct heat cooking.
Whisk the flour and salt together, then drizzle the 2 tablespoons olive oil and 1/2 cup water into the flour until a soft, shaggy dough forms.
Turn the dough out onto a well-floured surface and shape into a disc. Divide into four pieces and roll each out into a 1/4-inch thick round, dusting with additional flour as needed.
Place the dough rounds directly on the grill grates and cook for 3-4 minutes per side until gently charred.
Brush the chicken breasts with olive oil and place on the grill. Cook, flipping as needed to prevent burning, until the chicken is fully cooked and register 165 on a meat thermometer. Let rest for 5 minutes or until cool enough to handle before shredding into strips.
Pit the peaches and brush each half with olive oil. Place cut-side down on the grill and cook for 4-5 minutes per side until gently charred. Let rest for 2 minutes before cutting into bite-size pieces.
Assemble the flatbreads by topping each with handfuls of arugula, chicken, and peaches. Drizzle with balsamic vinegar and additional olive oil, and season with additional kosher salt as needed.
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