Buttery flatbread with charred chicken breast and a fragrant yoghurt and lemon dressing

flatbread with marinated chicken and spicy lemon and yogurt sauce

Confession time… This flatbread recipe is from the gods. No really. Its light, fluffy and pillowy yet holds it’s own… it has great texture thanks to the charcoaled exterior and depth of flavour thanks to the dough being I infused with chilli flakes and garlic powder.

It’s quite a versatile dough as well, playing around with different shapes and thickness is where the versatility comes in. The 1-0,5cm thickness will provide you with a great flatbread or wrap but when choosing to go for a 1,5-2cm thickness and a rounder shape you’ll have the perfect pita bread that you can fill with your favourite combinations.

Also, coming back for round 3 or 4 and dipping it in the spicy yoghurt and lemon sauce (which is just as good when it’s cold) is what makes the 1-hour proof time so worth it…

With winter here I not only craved warm, butter coated flatbread but also a marinade that eases the sharp winter night and gives your tastebuds that warm fragrant comfort from all the African-inspired spices. The outcome was perfect! Fresh flatbread with juicy chicken breasts, thinly sliced cucumber, red onion, sweet roast peppers, roasted almond flakes and then topped off the infamous spicy yoghurt and lemon sauce.

flatbread with marinated chicken and spicy lemon and yogurt sauce

Big Bite Flatbread

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Servings: 4 -8


  • 2 tsp instant yeast 10g
  • 1 ½ tsp honey
  • 1 cup of warm water
  • 4 cups of AP flour
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • 2 tsp chili flakes
  • 1 tsp salt
  • 1 cup yoghurt
  • ½ cup parsley chopped
  • 100 g butter
  • 3 garlic cloves diced (optional)


  • Start off by adding the yeast, warm water, and honey together in a large bowl. Allow the mixture to stand for 5mins until the yeast has become foamy. The natural sugar in the honey and warm water helps to activate the yeast.
  • In a separate bowl add 4 cups of flour, baking powder, garlic powder, salt and chili flakes to the large bowl and mix well. Add the foamy yeast mixture and mix lightly. Add 1 cup of yoghurt to the flour mixture and mix until most of the ingredients have been incorporated.
  • Transfer the mixture to a floured surface and knead for 5mins. Add more flour if the dough is too wet or more water/milk if the dough is too dry.
  • Place in a clean and oiled bowl - lightly cover the dough with oil. Cover the bowl with a cloth or cling wrap and allow to rise for 1 hr in a warm place.
  • Once the dough has risen you must section it in 8 pieces (you may section into more pieces if you want to make pitas or smaller flatbreads).
  • Flour the surface and roll each piece out into your desired shape but the dough must be 1cm (so not too thin). I prefer cooking the first one and then adjusting the shape and thickness of the next flatbread.
  • Place the raw rolled-out flatbread in a dry pan that's on medium-high heat. Cook about 2-3mins on each side.
  • Add the freshly crushed and diced garlic, chopped parsley, and butter together and melt. Brush the mixture over the warm flatbreads and serve.

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