Step 1

Place chicken, yoghurt, oregano and lemon juice in a snap-lock bag. Season. Seal bag. Massage chicken to coat in marinade. Refrigerate for 3 hours or overnight.

Step 2

Make Yoghurt Sauce: Coarsely grate cucumber and squeeze to remove excess liquid. Place in a bowl. Add yoghurt, garlic and lemon juice. Season with salt and pepper. Cover. Refrigerate until required.

Step 3

Meanwhile, make Flatbread: Whisk flour and salt in a bowl. Add yoghurt. Mix to form a dough. Turn out onto a lightly-floured surface. Knead for 3 minutes or until smooth. Return to bowl. Cover with plastic wrap. Set aside for 20 minutes to rest.

Step 4

Divide dough into 4 equal portions. Roll each portion into a ball. Roll out on a lightly-floured surface to form 4mm-thick rounds. Layer rounds between sheets of baking paper to prevent sticking. Cover with plastic wrap to prevent drying out.

Step 5

Preheat oven to 100C/80C fan-forced. Heat 1 teaspoon oil in a cast iron frying pan or on a barbecue hotplate over medium-high heat (see note). Place 1 flatbread in pan. Cook for 1 minute or until charred (see note). Turn. Cook for a further 45 seconds or until charred. Transfer to a baking tray. Cover loosely with foil. Place in the oven to keep warm. Repeat with remaining flatbreads, adding 1 teaspoon oil to the pan between each batch.

Step 6

Drain chicken from marinade. Discard marinade. Heat remaining oil in the frying pan over high heat. Add chicken. Cook, turning, for 3 minutes or until browned and cooked through. Transfer to a serving plate. Toss tomato and cucumber in a serving bowl.

Step 7

Fill flatbreads with chicken and tomato mixture. Serve with yoghurt sauce.