RECIPE: Suya Flatbread

Suya Flatbread

INGREDIENTS

1 oval flatbread, Stonefire VE 011723

½ c. peanut-chili sauce – see recipe below

3 oz barbacoa, Smoke N’Fast VE 057417

½ c. flame-roasted peppers & onions, Simplot VE 084520

4 oz shredded mozzarella, Fata VE 074648

1 ½ tsp chili crisp, Mr. Bing SPEC VE 044891

1 tsp green onions, sliced, Western VE 006260

1 ½ tsp crushed peanut, Ferris VE 066982

PEANUT-CHILI SAUCE | Yields 4 cups

3 tb cooking oil, St Lucia VE 035229
½ c. onion, fine diced, Pro Mark VE 007624
1 ½ tb garlic, minced, Pro Act 007099
1 ½ tb fresh ginger, grated, Packer VE 007116

1 c. fire-roasted tomato, Red Harvest VE 044746
¼ c. harissa, Armanino SPEC VE 007097
½ c. peanut butter, Commodity VE 054649

2 c. water
2 limes, juiced, Walsma & Lyons VE 001487
1 tb honey, Farmer Dan’s VE 055031
salt and hot sauce, to taste

DIRECTIONS

Preheat oven or impinger to 450°F.

Place flatbread on a lined sheet tray or pizza screen. Spread peanut-chili sauce evenly over the surface, leaving a slight edge for crust. Evenly distribute barbacoa and flame-roasted peppers and onions across the flatbread. Top with shredded mozzarella, ensuring full coverage for proper melt.

Bake in convection or impinger oven until cheese is fully melted, lightly browned, and flatbread is crisp on the bottom, about 6–8 minutes.

Remove from oven and immediately finish with a drizzle of chili crisp. Sprinkle with sliced green onions and crushed peanuts. Cut into portions and serve with a fresh squeeze of lime over top.

For Peanut Sauce:

Sweat onion in oil until soft, then add garlic and ginger and cook until fragrant.

Stir in tomatoes and chili and cook briefly to develop.

Whisk in peanut butter and liquid, bringing to a gentle simmer.

Cook 10–15 minutes until smooth, thick, and emulsified, stirring to prevent scorching. Balance with lime, sugar, and salt. Adjust consistency with water.

PER ORDER:

1 flatbread