Spicy Chicken Flatbreads with Dukkah and Lemony Yoghurt recipe

Recipe for Spicy Chicken Flatbreads topped with avocado, feta cheese and a lemon yoghurt drizzle


For the Flatbreads:
½ cup whole wheat flour
½ cup plain flour
1-2 tsp baking powder
1/4 cup double-thick natural yoghurt, add more if too dry
1 Tbsp Willow Creek Olive oil
Pinch of freshly ground black pepper & sea salt

For the Dukkah Spice Mix (Makes about 3/4 cup):
¼ cup pistachio nuts, finely chopped
¼ cups almonds (or hazelnuts) finely chopped
2 Tbsp sesame seeds
2 Tbsp coriander seeds
1-2 Tbsp cumin seeds
½ tsp salt
Freshly ground black pepper

For the Yoghurt Dressing:
½ cup natural yoghurt
1 heaped tsp lemon zest
1 Tbsp lemon juice
1 Tbsp Willow Creek Olive Oil
1/3 tsp minced garlic
Stir together and adjust to taste

For the Topping:
300g shredded roast chicken (or roasted chicken thighs)
1 level tsp ground cumin
1 level tsp ground coriander
½ tsp dried chilli flakes (optional)
100g feta cheese
¼ red onion, finely sliced
1 cup baby tomatoes, halved
1 ripe avocado

How to

Make your own Flatbreads:
Pre-heat your oven to 220C. Mix all the ingredients together in a large mixing bowl in the stand of your electric mixer with dough hook attachment. Add extra flour if necessary, but the dough should be quite wet and sticky. When the dough comes together, knead for 2–3 minutes on a lightly floured surface.

Divide the dough into four balls, and roll out as thinly as possible with a floured rolling pin, again on a lightly floured surface. For these flatbreads I like to make them loosely rectangular in shape.

Bake on a lightly greased baking tray for 8-10 minutes or until golden. Alternatively cook in a hot griddle pan until golden and cooked through.

For the Dukkah Spice Mix:
Lightly toast all of the ingredients in a dry pan over a gentle heat. Be careful not to let anything burn. When the nuts and sesame seeds are golden and fragrant remove the pan from the heat and set aside to cool completely. Store in an airtight container, also delicious with lamb or fish.

Layer up:
Warm the chicken and spices in some butter and olive oil over medium-high heat for 4-5 minutes. Spread some of the yoghurt dressing onto the cooked flatbreads, then top with the chicken, crumbled feta, red onion slices, baby tomatoes, avocado if using, and fresh herbs as well as a generous dusting of dukkah. Serve immediately with extra lemon wedges and extra dukkah on the side.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Leça.

Recipe ID 34098

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