Chicken Pesto Flatbread

Time: 25 mins 
Servings: 4 people 

Ingredients: 

Flatbread:

• 1/2 cup Carrington Farms Semolina Flour
• 1 tsp Carrington Farms Ghee
  
• ~1/4 cup all-purpose flour (if needed for dough consistency)
  
• 1/4 tsp salt
  
• 1/4 cup water (adjust to make soft dough

Topping:

• 6 tbsp of pesto
  
• 50–75 g mild cheese (mozzarella, fontina, or young gouda), shredded or sliced
  
• 50–75 g cooked chicken, shredded or chopped
  
• Optional: cherry tomatoes, arugula, or herbs for garnish

Directions: 

Make Dough:

1. Mix Carrington Farms Semolina, flour, and salt. Gradually add water + Carrington Farms Ghee to form soft dough
2. Divide dough into 1–2 portions and roll or press into thin rounds/rectangles (~1/4 inch thick).
3. Heat a non-stick or cast-iron pan over medium heat.
4. Cook each flatbread 2–3 minutes per side, until lightly golden and firm but still soft on top. Remove and set aside.

Assemble Toppings:

1. Spread pesto evenly over the cooked flatbread.
2. Sprinkle cheese over the top.
3. Add precooked chicken.
4. Optional: add cherry tomatoes, herbs, or arugula for extra color and flavor.

Finish Baking:

1. Transfer flatbread to an oven or toaster oven (optional) and bake 5–8 minutes at 375°F / 190°C until the cheese melts and lightly bubbles
2. Optional: broil 1–2 minutes for a golden top.