- 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.
Pull apart the roast chicken into shreds and fill each flatbread, add some Brownes Dairy Cheddar Cheese, some sliced swiss brown mushrooms sautéed in olive oil and garlic. Fold and serve.
Recipe created by Chef Sophie Budd.