4 Chicken Breasts
500ml Cake Flour
20ml Baking powder
12g Parsley, roughly chopped
200g Beetroot, evenly diced
Juice of 1 Lemon
Black pepper & oryx desert salt
Pre heat oven to 200 degrees.
Prep all ingredients as listed.
Toss your beetroot in olive oil, salt and pepper. Place on an oven proof dish and roast for 15-20 minutes. Remove and cool.
Combine the flour, baking powder, a pinch of salt and yoghurt in a bowl until the dough comes together. Use a little more flour if need be. Wrap the bowl in cling wrap and put somewhere warm.
Combine your cumin, turmeric, paprika, salt, pepper and a splash of olive oil just to a paste consistency. Slice your chicken breast/s into even strips and toss in the paste. Place to one side.
Place the chickpeas, tahini, lemon juice, parsley, a splash of olive oil and beetroot into a food processor. Blend until smooth.
Lightly dust your kitchen surface with flour. Separate the dough into even balls (3 per person). Lightly roll each ball into a thin drinks coaster size disc. Dry fry for 2-3 minutes each side in a hot dry pan, or until browned but still soft.
Shallow fry the chicken strips in the same pan for 3-4 minutes, until cooked through. Plate as you please, alongside your rocket.
Recipe courtesy of UCOOK.
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