Moroccan Chicken Flatbreads

Ingredients

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Method

1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 minutes on a floured surface.
2. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 minutes.
3. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2–3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
4. Place pan (you could use frying pan, skillet, griddle pan or even your barbecue) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1–2 minutes each side or until golden and beginning to puff up.
5. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.
6. Chicken + Tahini Yoghurt Sauce.
7. Preheat your barbecue or griddle pan to medium–high heat, cook chicken skin side up for 10 minutes, flipping and cooking for further 10 minutes or to your liking. Remove from heat and allow to rest before slicing into strips.
8. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.
9. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chilli, onion and a wedge of lemon.