Homemade chicken flatbreads in a yogurt marinade

Ingredients:

• 2 limes
• 0.5 tsp ground cumin
• 0.5 tsp ground turmeric
• 2.5 cups full-fat Greek yogurt
• 8 chicken fingers (about 450 g)
• 1.5 cups self-raising flour + extra for working
• 2 tbsp. l. olive oil
• Half a cucumber, cut into thin slices and cut into 4 pieces
• 8 grape tomatoes, quartered
• 1/4 cup crumbled feta
• 1/4 small red onion, cut into 4 pieces
• 1/4 cup fresh cilantro leaves
• Salad greens, for serving

Preparation:

1. Squeeze the juice of 1 lime into a medium bowl. Stir in the cumin, turmeric, 1 cup of yogurt, 1 teaspoon of salt, and plenty of black pepper. Add the chicken fingers and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour or overnight.
2. Meanwhile, cut the remaining lime in half and squeeze the juice from one half into a small bowl. Stir in 0.5 cups yogurt and 1 tablespoon water until smooth; refrigerate until ready to serve. Slice the remaining lime half into wedges and set aside for serving.

3. Quick flatbreads

   
   In a large bowl, combine the flour, remaining 1 cup yogurt, and 2 tablespoons water. Mix with a fork to form a rough dough. The dough may seem dry and crumbly at first, but continue mixing until it comes together. Turn the dough out onto a lightly floured surface and knead until smooth and slightly elastic, dusting with flour as needed, about 8 minutes. If the dough seems too dry, add water, 1 tablespoon at a time, and continue kneading until soft and pliable.
4. Divide the dough into 4 parts, form balls and flatten or roll them into circles with a diameter of 20 cm.
5. Generously spray a grill pan with cooking spray and heat over medium heat. Brush 2 sheets of dough on each side with 1 tablespoon of olive oil and place them on the grill pan. Grill the tortillas until the edges are dry and dark grill marks appear, about 3 minutes.
6. Flip and fry until golden brown on the other side, another 2 minutes. Set aside and repeat with the remaining dough sheets and olive oil. Brush any remaining crumbs to the edges of the pan.
7. Shake off as much marinade as possible from the chicken pieces and transfer to a grill pan. Grill until dark grill marks appear and a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 4 minutes per side.
8. Spread each tortilla with 1 tablespoon of yogurt sauce. Top with 2 chicken fingers and sprinkle with a quarter of the cucumber, tomatoes, feta, red onion, and cilantro. Drizzle with the remaining yogurt sauce and season with salt and pepper to taste. Fold the tortilla in half like a taco and serve immediately with lime wedges and salad greens.