Ingredients

• a drizzle vegetable oil
• for greasing
• 400g/14oz type ‘00’ plain flour
• plus extra for dusting
• 100g/3½oz semolina flour
• 1½ tsp caster sugar
• ½ tsp flaked sea salt
• 7g sachet fast-action yeast
• 325ml/11fl oz warm water
• 1 tbsp vegetable oil
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp ground baharat spice mix
• 500g/1lb 2oz chicken mince
• 75g/21/2oz sultanas
• 300ml/10fl oz chicken stock
• salt and freshly ground black pepper
• 250g/9oz natural yoghurt
• 4 tbsp fresh mint leaves
• 4 tbsp fresh coriander leaves
• 2 green chillies
• finely chopped
• 2 chicken thighs
• bone-in
• skin-on
• 1 tbsp pomegranate molasses
• 1 tbsp runny honey
• 3 tbsp olive oil
• 2 heads baby gem lettuce
• leaves shredded
• 1 avocado
• pitted and sliced
• 1 pomegranate
• seeds only
• 1 tbsp roughly torn fresh coriander
• 1 tbsp roughly torn fresh mint
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp runny honey

Directions

• Prepare the flatbread dough the day before you want to cook the breads. Lightly grease a baking tray with the oil. Mix the plain flour
• semolina flour
• sugar and salt together in a large bowl. Mix the yeast with a little of the warm water in a jug until you have a paste
• then stir in the remaining water until the yeast has dissolved. Make a well in the centre of the flour mixture and pour in the yeasted water. Slowly work the flour into the water until all of it is incorporated and you have a soft dough.
• Lightly dust a work surface with plain flour. Knead the dough on the surface until it is smooth and elastic. Divide the dough into four equal-sized pieces and roll each into a ball. Put the balls on the prepared baking tray
• cover with a loose sheet of cling film or a clean tea towel
• and leave in the fridge for 24 hours
• or until doubled in size.
• When you are ready to cook
• start with the salad. Preheat the oven to 180C/Fan 160/Gas 4. Put the chicken thighs in a deep baking tray. Mix together the molasses
• honey and olive oil in a bowl
• then drizzle over the thighs. Bake for 15-20 minutes
• or until cooked through. Remove from the oven and leave until cool enough to handle
• then skin the chicken
• shred it into strips and put it in a large bowl. Turn the oven up to its highest setting.
• While the chicken cooks
• make the flatbread topping. Heat the oil in a frying pan over a medium heat. Add the shallot
• garlic and spices and fry for 1-2 minutes
• or until softened. Add the chicken mince
• increase the heat to high and fry for 4-5 minutes
• breaking up the mince with a spoon and stirring often
• until browned all over. Add the sultanas and stock and bring to the boil
• then reduce the heat to a simmer and cook for 18-20 minutes
• or until the chicken is cooked through and tender and the liquid has almost all evaporated. Season to taste with salt and pepper
• then remove from the heat and leave to cool completely.
• Put a heavy baking tray or pizza stone in the oven to heat up. Lightly dust a work surface with flour. Roll each piece of dough out on the surface into an oval roughly 20x15cm/8x6in
• and about 0.5cm/¼in thick.
• Spread the chicken mixture onto the dough bases and transfer the flatbreads
• in batches if necessary
• to the baking tray or pizza stone. Cook for 5-10 minutes
• or until the bases are golden-brown and crisp.
• Meanwhile
• finish the salad. Add the lettuce
• avocado
• pomegranate seeds and herbs to the bowl with the chicken. In a separate small bowl
• whisk together olive oil
• lemon juice and honey. Just before serving
• add the dressing to the salad.
• Drizzle the flatbreads with the yoghurt and sprinkle with the herbs and chilli. Serve with the salad.