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:

  1. 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.

  2. Knead until soft, cover and let it rest for 15 minutes.

  3. Divide the dough into 12 balls and roll each ball into flat rounds.

  4. 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: 

  1. 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.


Lighthouse Flour Savoury Recipes

Roast Chicken Flatbreads with Cheddar Cheese and Sautéed Garlic Mushrooms