Flatbreads

1. Mix ingredients together in a bowl and stir until combined

2. Turn flour onto a well-floured surface and knead to combine – don’t worry about it being perfectly smooth!

3. Place back in the bowl and cover with a towel/clingfilm and leave to rest while you prepare the skewers

4. Once ready to cook the skewers, pour the dough onto a well-floured surface, give it a quick knead and then cut into 8 even sized pieces

5. Form a ball with each piece and using a floured rolling pin roll out to about 1/2cm thick

6. Place on a lined baking tray until ready to use

7. Grill the flatbread for 1-2mins per side

Skewers

1. Cut chicken, onion, capsicum & pineapple into similar sized pieces (approx. 2cm in size)

2. Skewer them up in any design you like

3. Season and grill on the bbq on high heat for 8-10mins – turning every couple minutes for an even cook

Other

1. Slice the lettuce thinly

2. Mix yoghurt and chimichurri together – taste and adjust as required. I used 1 cup yoghurt to 2 x tbsp hot chimichurri

Essential Tools

· Chef knives

· Chopping board

· 8 x skewers

· Rolling pin

· Mixing bowl x 2

· Measuring/weighing utensils

Tips and Tricks

· The flatbread dough can be made in advance and once rolled out can be stored on a baking sheet wrapped in clingfilm until ready to cook. Allow 20mins or so for them to come to room temperature before cooking

· Leftover flatbreads can be stored in a ziplock bag for up to 2 days. Heat them gently in the oven or eat cold if preferred

· Substitute chicken for beef if you prefer – both will work great!

· Don’t have time to make flatbreads – substitute any flour tortillas you like!