Perfect Table Trio: Zingy Yogurt, Spiced Chicken, Warm Flatbread
A fancy cafe in Singapore has this on the menu. While I won’t say the flavours are identical, I was definitely inspired to remake it at home the way I enjoy it. Of course, I also had to make the recipe simpler - the chicken is entirely oven-baked! Let’s call this the low-clean up version, which is perfect for busy home cooks like you and I:)
Why You’ll Love This Recipe
It’s flavour-packed: Bold, creamy, garlicky — all the best textures and flavours in one bite!
Homemade flatbread, no yeast: Just self-raising flour + Greek yogurt. No proofing, no stress or extra time needed.
Meal-prep friendly: Make the chicken and flatbread ahead. Assemble when ready to eat. Both the chicken and flatbread can be prepped ahead in the fridge too, uncooked.
Customisable toppings: Add cucumbers, pickled onions, or crumbled feta if you’re feeling it.
Perfect for sharing: Slice it up, plate it pretty, and let everyone build their own.
Prep time: 20 - 25 minutes
Active cook time: 10 minutes
Passive cook time: 20 minutes
Serves: 2 pax
Ingredients
For the Chicken:
400g chicken breast or boneless thighs
1 tbsp harissa
1 tbsp extra virgin olive oil
Salt and black pepper
Dried mixed herbs
For the Flatbread:
1¾ cups self-raising flour
1 cup Greek yogurt (not Greek-style!)
½ tsp salt
½ tsp garlic powder
Garlic Butter Glaze:
~30g salted butter
1 garlic clove, minced
Chopped coriander leaves
Yogurt Sauce:
2 tbsp Greek yogurt
Squeeze of olive oil
Pinch of salt
Garlic powder
Squeeze of lemon juice
Optional toppings and garnishes:
Fresh tomatoes
Lemon wedges
Method
1. Preheat oven
Preheat oven to 200°C
2. Prep the Chicken
Make a harissa rub by combining harissa seasoning with evoo. Dry chicken with paper towels then sprinkle salt evenly. Then add harissa rub evenly. Add dried mixed herbs. Once the oven is preheated, bake the chicken for 15 - 20 minutes, or until it’s cooked well for you.
3. Make the Flatbread
Mix flour, Greek yogurt, salt, and garlic powder in a large bowl until it forms a soft dough. Knead lightly. Sprinkle flour onto kitchen counter and continue kneading if needed. Divide into 4 portions and shape into flat rounds. Cook on a dry non-stick pan over medium heat until puffed and golden with leopard spots, no oil needed.
4. Glaze with Garlic Butter
While the flatbread is cooking, melt butter in the microwave. Add minced garlic and chopped cilantro to it, then brush onto hot & freshly cooked flatbreads.
5. Mix the Yogurt Sauce
Stir Greek yogurt with olive oil, salt, garlic powder, and lemon juice until smooth and creamy. Taste and adjust with any of the ingredients until desired taste and consistency is achieved!
6. Prep garnishes
I charred some cherry tomatoes in the same pan as I made the flatbread and cut some fresh lemon wedges. Once chicken is done, cut into bite-sized pieces.
7. Assemble & Serve
Top warm flatbread with yogurt sauce, harissa-baked chicken pieces, and tomatoes on the side. Add a squeeze of lemon and enjoy immediately.
Substitutions & Add-Ons
No harissa? Try sambal, gochujang, or even sriracha for heat.
No time for flatbread? Use store-bought (frozen) naan or pita. Still great!
Want more veg? Add cucumbers, lettuce, pickled onions, or grilled peppers. I would do this if I wasn’t short on time and too hungry haha.
Harissa Chicken on Warm Flatbread & Zingy-Garlicky Yogurt Sauce
This gives fancy brunch energy without the $30 price tag. It’s fresh, satisfying, and exactly what I’d want to be served if I were eating out. Except you can make it at home, in like ~30 minutes. Love! + There’s leftover flatbread to enjoy another time!
