Chicken Mayo Stuffed Flatbreads
Makes 4 large breads
For the filling:
2 cups shredded cooked chicken
1/2 cup mayonnaise
1/2 cup cream cheese
1/2 cup grated cheddar
2 Tbs sweet chilli sauce
Salt and pepper
For the flatbreads:
2 1/2 cups cake flour
1/2 tsp salt
1/3 cup olive oil
About 1 cup water
In a bowl combine the flour and salt, make a well in the centre then add the olive oil and most of the water, mix to form a dough – add as much water as needed to form a dough.
Knead until smooth for about 8-10 minutes.
Divide the dough into 4 equal pieces, then roll each one out thinly into an oval.
Divide the filling between the dough, placing it on one half of the rolled out dough ovals.
Fold over the other half of the dough to cover the filling, then pinch the edge together and fold and crimp to seal.
Heat a pan to medium, cook the flatbreads in the pan in a little extra olive oil for about 6 minutes on each side until the dough is crispy and cooked through.
Serve with extra sweet chilli sauce to dip (optional).