- 150g self-raising flour (and extra for rolling)
- 150g natural yoghurt
- Pinch of salt and pepper
- 2 carrots peeled and julienned
- ½ cucumber (halved, seeds scooped out, and
julienned)
- 150ml apple cider vinegar
- 150ml water
- 1 heaped tbsp sugar
- 1 large clove of garlic minced
- 1 tsp salt
- ¼ tsp ground black pepper
- 300g Leftover roasted chicken – shredded
- ½ tsp paprika, ½ tsp garlic powder, ½ tsp cumin, salt and pepper
- Shredded spinach leaves to serve
- 100g natural yoghurt
- 1 tsp of cumin powder
- tsp of garlic powder or 1 finely mince garlic clove
- Pinch of salt and pepper
1. Pickled veg - Place the julienned carrots and cucumber in a bowl or glass jar. Put the apple cider vinegar, water,
sugar, garlic, salt and pepper into a pan and bring up to a boil, then pour over the veg. Cover and let it cool.
For best results let it sit for at least 2 hours (but can be used once cooled).
2. Flat breads - In a bowl place the yoghurt in with the salt and pepper then add the flour a bit at a time and mix
till all combined and you might not need all the flour.
3. Then knead for a minute until it comes into a ball, then oil the bowl and put clingfilm or beeswax over the
bowl and leave the dough to rest for 20 minutes.
4. Yoghurt dressing - In a bowl mix the yoghurt, powder, garlic and salt and pepper together.
5. In another pan add in the spices – paprika, garlic, cumin and dry fry until the spices become aromatic. Then
add a splash of oil and then the shredded chicken and mix well. Taste and season if required with salt and
pepper. Keep on a really low heat to keep warm.
6. Once 20 mins has passed - divide up the dough into 4 balls, dust your kitchen bench with flour and roll out flat
into rounds to about 2/3 mm thick with a rolling pin.
7. Heat up a dry pan and then put the first flatbread on the frying pan and after 30-60 sec it will start to puff up,
flip it over and repeat. If the flatbreads are burning really quickly lower the heat.
8. Now put everything out on a big board to share- hot flatbreads, hot chicken, shredded spinach leaves, pickled
carrots and cucumber and yoghurt dressing.
