First posted: Apr 19, 2016

Dukkah Chicken Flatbreads with Lemony Yoghurt


These flatbreads are feasting food at their very finest and I can’t wait for you to try them! Your kitchen fills with the smell of bread baking and earthy Moroccan spices toasting, and it’s heavenly. And of course the flatbreads can be laden with all sorts of gems besides this spicy Dukkah chicken option, they are a perfect blank canvas for almost anything you can throw at them, so it’s a nifty recipe to stash in your arsenal.



Cooks in:        Serves:4

For the Flatbreads
  • ½ cup whole wheat flour

  • ½ cup plain flour

  • 1 tsp baking powder
  • 1/2 cup double-thick natural yoghurt
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • Pinch of freshly ground black pepper
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 Tbsp cumin seeds
  • ½ tsp salt
  • Freshly ground black pepper
For the Lemony Yoghurt
  • ½ cup natural yoghurt
  • 1 heaped tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/3 tsp minced garlic
  • Stir together and adjust to taste
For the Chicken Topping
  • 1 Tbsp olive oil
  • 1 level tsp ground cumin
  • 1 level tsp ground coriander
  • ½ tsp dried chilli flakes (optional)
  • 1 heaped cup shredded Roast Chicken meat
  • 100g feta cheese
  • ¼ red onion, finely sliced
  • 1 cup baby tomatoes, halved
  • Ripe avocado
  • Small handful roughly chopped fresh mint and/or coriander, to garnish

What to do

1. 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.

2. Make your lemony yoghurt according to the instructions and set aside in the fridge until serving.

3. Pre-heat your oven to 220C. Mix all the ingredients for the flatbread dough 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.

4. Take a golf ball-sized piece of dough 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.

5. 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.

6. While the flatbreads bake, prepare your topping as follows
Fry the chicken and spices in the olive oil until golden and fragrant. 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. Serve immediately with extra lemon wedges on the side.

Photo Credit: Curtis Gallon.

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