Prep time 25 minutes
Cook time 20 minutes
Yield: Serves or Makes 5
Preheat the oven to 345°F. Line a sheet pan with parchment paper.
Mix all dry ingredients in a bowl. Add the water and yogurt. Knead the dough until smooth and elastic. Roll the dough out on a lightly floured surface and transfer to prepared sheet pan.
Bake the flatbread for 15-20 minutes and remove from the oven.
Combine the oil and garlic in a saucepan to allow the garlic to infuse the oil. After a few minutes, heat the pan. Add the chanterelles and butter. Let sear for 1-2 minutes on medium heat. Add 1 teaspoon salt and a little black pepper. Stir the chanterelles around.
Add the lemon zest, lemon juice, and parsley and stir again. Remove the chanterelles from the stove.
Combine the yoghurt and cream cheese. Spread onto the flatbread. Top with chanterelles, other greens, lemon zest and pesto.