Flatbread week continues with another cool flatbread. Flatbreads are usually served warm, but it’s so hot. I am in the mood for something refreshing. This is REFRESHING! I don’t know how hot it is where you are, but we have a heat index of 108 today! So, cool is key. This flatbread was inspired by Greek salad and dill dip. You could add feta to this if you wanted, but I love it as is.
Garden Vegetable, Dill, Chicken Flatbread
Makes 2 flatbreads
1 ¼ cups sour cream
1 teaspoon dried dill weed
1 garlic clove, finely minced
1 green onion, chopped
1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan (or use my recipe for flatbread dough and precook it)
½ cup chopped rotisserie chicken breasts
2/3 cup chopped cucumber
2/3 cup sliced grape or cherry tomatoes
1 teaspoon fresh lemon juice
1 teaspoon extra virgin olive oil
Salt and pepper
4 large fresh Basil leaves to garnish
Mix sour cream, dill, chopped garlic and sliced green onion. Cover and refrigerate for 2 hours.
When time to assemble, toss together chicken, cucumber, tomatoes, lemon juice and olive oil. Add salt to vegetables and toss.
Then spread half the sour cream mixture on a cooked flatbread crust. Top it with half the vegetable and chicken mixture. Finely slice the basil and sprinkle it on top. Repeat the process for the second flatbread, then slice and serve.