Homemade Flat Breads with Spicy Slaw, Shredded Chicken & Pickles.

Sometimes I just go down a bit of a rabbit hole with a made up recipe and see where it takes me. This was one of those. And sweet lord it was good!

Such are the times at the moment that I found myself looking through my cupboards for inspiration. Something I perhaps hadn't tried before or hoping some of the pots collecting dust at the back of the cupboards may give me a spark. For the spice purists out there this may venture too far into the world of 'fusion', but what happened in my mouth after would beg to differ! I used the distinctly African spices sumac and ras el hanout to liven up my flat bread and also used spelt flour as a nice alternative to regular flour. The spelt in particular worked better than I thought and the breads ended up being dense and chewy, almost pitta like! I was pretty happy for my first flat bread attempt and would definitely say it's easier than it sounds for newbies.

For the slaw I used some Korean spicing with some leftover Gochujang paste I had in the fridge. A fiery hot, Korean red chilli paste that forms a key part of a lot of Korean cooking. You can get it in a lot of supermarkets these days (I can't imagine it's sold out just yet!). This, combined with some cooling yoghurt to balance out the spice, a little bit of mayo and a squeeze of lime juice, created my slaw sauce. Again I was just going on what I had in the fridge, so in went some shredded up red cabbage, spring onions and some fine chopped slices of carrot. But you could use any raw veg you like. Combine with the sauce and you've got a spicy, saucy, mouth watering slaw. I'm literally salivating as I'm writing this just thinking about it!

Here's what you'll need

For the breads: If you don't have those spices, try some paprika or cumin seeds.

• 250g of spelt flour or strong bread flour

• 4 tbsp olive oil

• 1/2 tsp ras el hanout

• 1/2 tsp sumac

• 120ml cold water

• Salt to season

For the slaw:

• 1 tbsp Gochujang paste (if you don't have this any hot sauce will work)

• 2 tbsp plain yoghurt

• 1 tsp mayo

• 1 tbsp lime juice

• Seasoning

Toppings:

I used some leftover roast chicken shredded up, along with some pickles. But you could use anything, slow cooked lamb would be awesome or shredded jack fruit would be a really good vegan option.

Here's how to make it:

1. Begin by making your bread dough. Combine your flour, salt & spices into a mixing bowl. Make a well in the middle and slowly start to pour the oil & water in. Using a fork, start to combine it with the flour until it all starts to come together.

2. Tip the mix onto a lightly floured work surface and then start to knead the dough for a good 5 mins until you have a smooth, elastic dough. If your dough seems to be too wet try adding a touch extra flour, similarly if it's too dry try adding a tiny bit of water.

3. Place your dough underneath your turned over mixing bowl & leave for 30 mins.

4. For the slaw simply shred up your carrot, cabbage and spring onions and place in a mixing bowl. In a smaller bowl combine the Gochujang paste, mayo, yoghurt, lime and a little seasoning, stir well and then pour over the slaw ingredients and mix well. Place to one side for the time being.

5. Once 30 mins has passed by divide your dough into 4 and roll each piece out with a lightly dusted rolling pin to about the thickness of a 1 pound coin.

6. Place a large frying pan on a medium to high heat. No need for any oil. Once the pan is hot place one of your flat breads in the pan and cook for 2-3 mins until browned & crispy on one side. Flip over and cook for another 2 mins. Remove from the pan and repeat with the rest of your breads.

7. Once all the breads have cooked line them with a layer of the slaw, followed by a layer of shredded chicken, some more slaw and then finally a few sliced up pickles on top.