Spicy Chicken Flatbreads with Dukkah and Lemony Yoghurt - Sarah Graham Food

Ingredients

• ½ cup whole wheat flour
• ½ cup plain flour
• 1-2 tsp baking powder
• 1/4 cup double-thick natural yoghurt, add more if too dry
• 1 Tbsp Willow Creek Olive oil
• Pinch of freshly ground black pepper & sea salt
• ¼ cup pistachio nuts, finely chopped
• ¼ cups almonds (or hazelnuts) finely chopped
• 2 Tbsp sesame seeds
• 2 Tbsp coriander seeds
• 1-2 Tbsp cumin seeds
• ½ tsp salt
• Freshly ground black pepper
• ½ cup natural yoghurt
• 1 heaped tsp lemon zest
• 1 Tbsp lemon juice
• 1/3 tsp minced garlic
• Stir together and adjust to taste
• 300g shredded roast chicken (or roasted chicken thighs)
• 1 level tsp ground cumin
• 1 level tsp ground coriander
• ½ tsp dried chilli flakes (optional)
• 100g feta cheese
• ¼ red onion, finely sliced
• 1 cup baby tomatoes, halved
• 1 ripe avocado