Recipe

Prep time: 10 mins | Cooking time: 25 mins | Serves 2

Indian | MOB | Main

Homemade yoghurt flatbreads perfect with grilled chicken skewers.

Ingredients  

• 2 Leftover Yoghurt Flatbreads
• 3 tbsp Yoghurt
• 2 tbsp Curry Powder
• 1 Garlic Clove
• 1 Green Chilli
• 1 Lemon
• 4 Skinless Chicken Thighs
• 250 g Self Raising Flour
• 1 tsp Baking Powder
• 200g Yoghurt
• 300g Tomatoes
• 25g Fresh Mint
• 2 Lemons
• 4 tbsp Mango Chutney
• 100g Yoghurt

From The Cupboard

• Olive Oil

Method

1. Chuck the yoghurt, curry powder, grated garlic clove and finely chopped chilli into a bowl. Add the zest and juice of a lemon, season with salt and pepper and mix. Chunk up the chicken thighs and tip into the bowl. Stir through the marinade and set aside for 30 mins.
2. Add the self-raising flour and baking powder into a large bowl with 1 tsp of salt, mix. Stir through the yoghurt until a shaggy dough forms, then knead for 3-5 mins until smooth. Divide the dough into 4 balls, cover and let rest for 5 mins.
3. Place a frying pan on medium-high heat. Dust a work surface with a little flour and roll the balls of dough out until thin, around 2mm. Once the pan starts smoking, place a flatbread on and cook on both sides until golden and almost charred, for a total of 2-3 mins. Keep the flatbreads warm folded up in a clean cloth or tea towel.
4. To finish the chicken, preheat the oven to 220°C. Thread the chicken onto two skewers, creating a large kebab and drizzle with olive oil. Pop onto a tray and slide into the oven. Roast for 15-20 mins or until charred and completely cooked through. If you want a little more colour on the chicken, crank up the grill and finish under there.
5. Halve the tomatoes and toss with oil and salt. Scatter in some mint leaves and finish with a squeeze of lemon.
6. Remove the chicken from the skewers and pile onto the flatbreads with extra yoghurt, mint leaves, the tomato salad and a dollop of chutney. Save the leftover flatbreads.