Recreate a takeout kebab but with homemade flatbreads, pickled vegetables and strips of jerk chicken.
Mix the flour, turmeric and salt in a large bowl, make a well in the centre and add the olive oil and 100ml/3½fl oz warm water. Using a fork, start incorporating the flour with the water and olive oil, if necessary add more water. Once the dough starts to come together, use your hands to form a soft ball of dough.
Dust your hands and a clean work surface with flour and knead the dough for five minutes, or until it is smooth and elastic. Put the dough back into the bowl, cover and set aside for 15 minutes.
For the filling, heat the white wine vinegar, sugar and coriander seeds in a large saucepan until the sugar is dissolved. Meanwhile, shred the Chinese cabbage, slice the carrots into matchsticks and slice the radishes. Once the sugar is dissolved in the vinegar, remove from the heat and pour over the cabbage and carrots. Leave to pickle for 20 minutes.
Heat a large griddle pan on the hob. Butterfly the chicken breasts by slicing halfway through the thicker part of the breast, and open out.
Put a small drizzle of olive oil in a bowl and sprinkle in the jerk seasoning. Massage the oil and jerk seasoning into the chicken. Season with salt and pepper. When the griddle pan is smoking hot, place the chicken on the griddle and cook for 3-4 minutes on each side, or until cooked through. Remove the chicken from the heat, cover and set aside to rest.
For the flatbreads, divide the dough into five equal balls. Roll them out to the thickness of a £2 coin. Taking care not to burn yourself, clean any excess seasoning or chicken off the griddle and place back on the heat. Once hot, cook the flatbreads quickly on either side (about 1-2 minutes), or until puffed up and lightly marked.
Drain the vegetables from their pickling liquor, and slice the chicken into strips. Serve inside the flatbreads with either hummus, mayonnaise or soured cream, plus rocket if you wish.
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