250g wholemeal flour (plus extra for dusting)
175g hot water
15g honey or maple syrup
10g olive oil
4g dried yeast
500g skinless boneless chicken thighs, cut into large pieces
75g Greek yoghurt
2 tbsp paprika
4 cloves garlic, finely chopped
½ green chilli, finely chopped
1tsp ground ginger
1/2tsp dried oregano
1tsp chopped thyme
2tbsp olive oi
Juice & zest of 1/2 lemon
1tsp tomato puree
1tbsp honey or maple syrup
Salt & pepper
To make it vegetarian you can switch the chicken for halloumi, or for plant-based use diced eggplant and a plant-based yogurt.
¼ cucumber, cut into thin strips length ways
1 lg carrot, peeled and cut into julienne
6 radishes, finely sliced
1 green chilli, finely sliced
50ml white vinegar
Juice of ½ lemon
1. Mix the flour and water until completely combined, but do not knead. Cover and leave ambient for 1-2 hours. This process fully hydrates the flour and softens the grain, giving the finished bread a softer crumb, improves flavour, rise and keeping quality. The reason hot water is used is that it will hydrate the flour quicker and will naturally fall to room temperature.
2. Add the rest of the ingredients and knead for 3-5 minutes, cover, and prove for 1-2 hours.
3. Divide into 4 equal pieces and roll out on wholemeal flour into rounds, do not go to thin just as far as the dough allows. Flour them up and leave to rest for a few minutes, you should now be able to roll them a little bigger but still do not get to thin. Ideally cover with a t towel and leave to rest for 10-20 minutes, they will get a better rise this way.
4. Bake in a pre-heated oven at 250’C on a pizza stone, oven tray or skillet pan that has also been pre-heated. Use a circle piece of grease proof to bake them, this makes it easier to transport them and will insure it does not stick. Bake each one for 3-5 minute.
5. Once cooked, place on a cooling rack, they can be eaten straight away or re heated, they will keep for a few days.
1. Combine all ingredients and season well. Ideally leave to marinade overnight or for a few hours.
2. After they have marinated, skewer the chicken pieces – this will make 8 small kebabs or 4 large ones. Chargrill or BBQ for 4-5 minutes each side, ensure the core temperature is above 75’C.
1. Mix the vinegar and sugar, just until the sugar dissolves. Squeeze in the lemon juice and add a splash of water.
2. Cover the vegetables and leave to infuse this can be done in advance, even the day before. Other aromatics can be added, and this quick pickle recipe can be used for other dishes to add acidity and texture.
It is great to serve this down the centre of a table and let everyone tuck in! The bread opens very easily, so either fill with the pickles and chicken, or pile everything on top and wrap. Pull the chicken off the skewers, top with your favourite condiments and enjoy.