Flatbread Sandwiches with Grilled Chicken

Directions

1. Flatbread and Chicken
2. In a large bowl or your mixing bowl, whisk the yeast, minced garlic, herbs, sea salt, sugar and flour. Make a well and add the warm water (make sure it’s a nice bath temp) and olive oil. Mix for a couple of minutes in the mixer or with a wooden spoon. If it still seems dry, add up to a ¼ cup more of water. Knead for a couple more minutes. When you have a well combined dough, place in an oiled bowl and cover with a towel for 1 hour.
3. When the dough has doubled, pour it out onto a clean surface and cut into 8 equal pieces. Heat a large non stick skillet over medium high heat. Take one piece of dough at a time (covering the remaining pieces with a towel) and roll out on a lightly floured surface into a thin (but not paper thin) circle-ish. Drizzle a bit of olive oil in the pan and bake each piece of rolled dough for about 2 minutes on each side, until cooked and spotty brown. Place cooked flatbread in tinfoil to keep warm. Best eaten fresh, but can keep for a day or 2, sealed.
4. Mix all the ingredients except chicken in a large zip lock bag or dish. Add the chicken and make sure to coat each piece. Let marinate for at least 30 minutes or up to 12 hours.
5. Heat your outdoor grill or indoor grill pan to medium high heat. When it’s nice and hot, place the chicken on the grill and cook about 6-8 minutes, turning once. It’s nice to get some charring on there. Remove when they’re cooked through and let rest, tented with foil for 10 minutes. Slice the chicken and set aside.

1. Garlic Sauce
2. Add all ingredients to a small bowl and mix to combine. Keeps well, sealed, for a week.