Sift the flour into a large bowl and make a well in the middle. Dissolve the yeast and sugar in 3/8 l lukewarm water and pour into the well. Stir in 3 tablespoons of olive oil and the salt and knead the dough well - this takes about 10 minutes. Cover and let rise in a warm place for approx. 45 - 60 minutes.
In the meantime, preheat the oven to 220 ° C (top / bottom heat, convection: 200 ° C). Portion the dough and roll it out into round flatbreads, then place them on the floured trays. Cover one more time and let rise for another 15 minutes.
Brush with the remaining oil and then sprinkle with your choice of rosemary or dried thyme. Bake on the middle shelf for about 15-20 minutes.
After the dough has been kneaded and left, the meat is taken care of. Sprinkle the chicken fillets with the cajun seasoning mixture and season with salt, then fry briefly on both sides in a pan in oil. Add the diced onions and fry them briefly.
Then deglaze with beer, bring to the boil and cover everything for 60 minutes over medium to low heat. Then remove the meat and let it cool down briefly.
Tear the meat into fibers with a fork, put it back in the pan with the gravy and boil down without a lid so that the sauce wraps itself nicely around the meat fibers. Finally, season everything with the BBQ sauce, cajunge worm mixture and a little salt and cover and keep warm over low heat.
In the meantime, the rolls should be ready. Take these out and let cool down a bit, then cut open, add some pulled chicken and enjoy.
We like to eat it in combination with a coleslaw with mayo dressing in a bun, but it also tastes good on the plate with a knife and fork with leaf salads.
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