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Recipes

Roast Chicken Flatbreads with Cheddar Cheese and Sautéed Garlic Mushrooms
Sophie Budd making flatbreads with Lighthouse self raising flour
Costa mushrooms
Flatbreads

Roast Chicken Flatbreads with Cheddar Cheese and Sautéed Garlic Mushrooms

Difficulty: Average
Season: Autumn
Preparation: 20 minutes
Cooking: 10 minutes

How to

Methods

  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.

Filling Method

  1. 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.

Ingredients

  • Turkish Bakeries Flatbread; OR
  • 500g Lighthouse self-raising flour
  • 1 tbsp WA salt
  • 1 tsp baking powder
  • 500g Mundella Greek Natural Yoghurt

Filling Ingredients

  • 500g Roasted Mt Barker Free Range Chicken Breast
  • 2 Cups Brownes Dairy Mature Cheddar Cheese
  • Cups Costa swiss brown mushrooms, sliced and sautéed