Lighthouse Savory Recipes
Roast Chicken Flatbreads with Cheddar Cheese and Sautéed Garlic Mushrooms
Ingredients
For the flatbread:
• 500g Lighthouse self-raising flour
• 1 tbsp salt
• 1 tsp baking powder
• 500g Greek Natural Yoghurt
For the filling:
• 500g Chicken Breast
• 2 Cups Mature Cheddar Cheese
• 2 Cups brown mushrooms, sliced and sautéed
Method
For the flatbread:
Mix all the ingredients together in a large bowl until you have a soft dough. If it is still a little sticky add some more flour, if it is too dry, add a little more yoghurt.
Knead until soft, cover and let it rest for 15 minutes.
Divide the dough into 12 balls and roll each ball into flat rounds.
Pre-heat a lightly oiled pan on high heat and cook each flatbread until puffed and browned on both sides or cook on a BBQ.
For the filling:
Pull apart the roast chicken into shreds and fill each flatbread, add some Cheddar Cheese, some sliced swiss brown mushrooms sautéed in olive oil and garlic. Fold and serve.