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.

Big Bite Flatbread

  • Servings: 4-8
  • Difficulty: intermediate
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  • 2 tsp instant yeast (10g)
  • 1 1/2 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
  • 1/2 cup parsley, chopped
  • 100g butter
  • 3 garlic cloves, diced (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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. Flatbread Naan Pita Wrap
  5. 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).
  6. 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.
  7. Place the raw rolled-out flatbread in a dry pan that’s on medium-high heat. Cook about 2-3mins on each side.
  8. Add the freshly crushed and diced garlic, chopped parsley, and butter together and melt. Brush the mixture over the warm flatbreads and serve. Flatbread Naan Pita Wrap Butter

Fragrant Marinated Chicken Breasts & Sauce

  • Servings: 4-6
  • Difficulty: Easy
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  • 4 large chicken breasts, cut in half lengthwise
  • 1 1/2 cups of Dbl cream yoghurt
  • 3 tbsp chicken stock (powder)
  • 2 tsp cumin powder
  • 1 tsp chilli flakes
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1/4 cup olive oil
  • Juice of 4 lemons
  • 1 tbsp brown sugar


  1. Add the yoghurt, chicken stock, cumin, chilli, paprika, coriander, cinnamon, olive oil together and mix well. Add halved chicken breasts to a bowl and allow to marinate for 30mins at least or overnight.
  2. Pan sear the chicken on medium-high heat in a large pan/skillet for about 3-4min on each side. Creating char on the chicken that will add great texture to the final dish, so it’s important to try and achieve this when cooking the chicken. Place aside to rest.Spicy marinated chicken
  3. Bring the remaining sauce in which the chicken marinated to a simmer and add the brown sugar. Cook for about 15min as you want to ensure that there aren’t any raw juices (from the chicken) as well as allowing the spices enough time to ‘marry’ together. Depending on your preference, you may add a bit more sugar/yoghurt etc – you are the chef after all – but I don’t add any salt though as spices tend to have a lot of sodium as is.
  4. Dice the chicken breasts in strips or leave them as is (once again, depending on your preference).
  5. Recipe notes: Prepare your fillings whilst your chicken/sauce is cooking. I chose cucumbers (which were thinly sliced with a vegetable peeler), homemade roasted red peppers (deseed, coat with oil, place face down and cook for 20mins at 200 and remove the skin), diced chives, sprinkle with fresh lemon juice and top with roasted almond flakes.

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