OVERVIEW
This makes for a fun, casual, family-style feast. Serve it all to the middle of the table then let everyone build their own flatbreads by spreading over a spoonful of mint yoghurt, topped with smoky chicken and finished with a handful of fresh salad leaves.
PREPARE THE DOUGH
Begin by making the flatbread dough. In a bowl, combine the flour, yoghurt, baking powder and salt.
Knead until smooth, cover and leave to rest while you prepare and cook the chicken.
Remove the chicken from the fridge around 15 minutes before cooking. Rub all over with rapeseed oil and season generously with sea salt.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 180°C-200°C.
Place the chicken skin-side down on the hot grid. Leave it undisturbed until the skin develops good colour and light char marks. Carefully turn using a large spatula and continue cooking until the breast reaches 72°C and the thighs reach at least 75°C. This should take approximately 35-45 minutes.
Remove from the EGG and rest for 10 minutes.
GRILL THE FLATBREADS
While the chicken is resting, divide the dough into 10-12 balls. On a lightly floured surface, roll into rustic flatbreads roughly 12-15cm in diameter. Cook directly on the grid for 1-2 minutes per side until lightly charred.
Mix the mint into the Greek yoghurt and season with a little sea salt.
Carve the chicken into generous pieces and arrange on a large serving platter. Place in the centre of the table alongside the warm flatbreads, mint yoghurt and salad leaves.
