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Easy BBQ Brisket Flatbread Recipe with Smoked Gouda and Jalapeño

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A quick and flavorful BBQ brisket flatbread topped with smoky gouda cheese and fresh jalapeño slices, perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, plus extra for dusting
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • ¾ cup (180 ml) warm water, around 110°F (43°C)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 cup pre-cooked BBQ brisket, shredded
  • 1 cup smoked gouda cheese, shredded
  • 1–2 jalapeño peppers, thinly sliced (remove seeds for less heat)
  • ½ cup (120 ml) barbecue sauce
  • ¼ cup red onion, thinly sliced (optional)
  • Small handful fresh cilantro, chopped

Instructions

  1. In a large mixing bowl, stir together 2 cups (240g) of all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon sugar, and ½ teaspoon salt. Add ¾ cup (180 ml) warm water and 2 tablespoons olive oil. Mix with a spoon until the dough starts to come together.
  2. Turn the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little more flour as you go.
  3. Place the dough back in the bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for 30-40 minutes until it roughly doubles in size.
  4. While the dough is rising, preheat your oven to 475°F (245°C). If using a pizza stone, place it on the middle rack to heat up.
  5. Once risen, punch the dough down gently and roll it out on a floured surface into a roughly 12-inch (30 cm) oval or rectangle. Transfer it to parchment paper.
  6. Spread ½ cup (120 ml) of barbecue sauce evenly over the dough, leaving a small border. Evenly distribute 1 cup shredded brisket, 1 cup smoked gouda, thin jalapeño slices, and red onion if using.
  7. Transfer the flatbread on the parchment paper to your preheated stone or baking sheet. Bake for 12-15 minutes, until the cheese is melted and bubbly and the crust is golden.
  8. Remove from oven and sprinkle with chopped fresh cilantro. Let it cool for 3-5 minutes before slicing with a sharp knife or pizza cutter.

Notes

Use instant yeast for quick dough rise. Preheat oven and pizza stone or baking sheet thoroughly for a crispy crust. Avoid over-flouring dough to keep it tender. Adjust jalapeño quantity to control spiciness. For juicier brisket, toss in extra BBQ sauce before topping. Gluten-free flour can substitute all-purpose flour. Pulled chicken or sautéed mushrooms can replace brisket for variations.

Nutrition

Keywords: BBQ brisket flatbread, smoked gouda, jalapeño, quick flatbread recipe, easy BBQ recipe, smoky cheese flatbread

Find it online: https://milacook.com/easy-bbq-brisket-flatbread-recipe-with-smoked-gouda-and-jalape-n-o/