Leek and Chanterelle Flatbread Recipe | Full Circle

Ingredients

• 3/4 cup warm water (approximately 100°F)
• 1 teaspoon active dry yeast
• 2 cups flour
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons butter, olive or coconut oil
• 1/2 pound chanterelle or other mushrooms, sliced
• 1 leek, white and light green part only, thinly sliced
• 1 teaspoon fresh thyme, minced
• salt and pepper to taste