Crispy BBQ Chicken Flatbreads

Directions

1. 1

   Combine the flour, cumin seeds and yoghurt and season with salt and pepper. Kneed for 5 minutes then leave it to rest for 30 minutes.

2. 2

   Meanwhile combine your flour, cornflakes and seasonings. Dip your chicken in egg white and then the breadcrumb mix. Spray with oil, Pop into the airfryer at 180 and cook for 12-15 minutes or until cooked and crispy, turning half way.

3. 3

   Divide the dough into 3 then roll out into 3 big circles then place in a frying pan on a medium to high heat and cook for 1 minute on each side. then repeat with the other 2

4. 4

   Store the flatbreads in the bread bin or freeze some and keep the rest out for the week. Then pop the chicken into a Tupperware and in the fridge. I then warm my chicken through and add to a flatbread with bbq sauce and rocket.