For the flatbread

1. In a large bowl mix together the flour, baking powder and salt.
2. Then add the yoghurt and give it a good stir until it starts to come together.
3. Tip out onto a floured worktop and knead for 5 minutes or so until it it's smooth and soft to the touch. If it's too wet you can work in a little more flour but don't add too much or it will become dry.
4. Place back in the bowl and cover with a tea towel. Leave it to sit while you get on with the rest of the recipe. Go to "for the chicken for next steps"
5. When the rest of the recipe has been prepped, drizzle a baking sheet with a little olive oil and rub it all over the surface. Place in the oven at 200c and let it get nice and hot for 5 minutes.
6. Roughly roll out the dough - you can just use your fingers to shape it to roughly the same size as the baking sheet. It should be about 1 -2 cm thick.
7. Carefully place it onto the hot baking sheet and spread it out. Drizzle with about 1 tbsp olive oil and sprinkle with flakey salt. Bake in the oven for 20-25 minutes until golden. Then flip it over and cook for 5 minutes upside down. Once crispy and golden, clip it back over onto a large board.

For the chicken

1. Slice each breast in half horizontally to flatten it out
2. Pop in a bowl and add the olive oil, spices, salt and pepper. Give it a good stir to ensure it's well coated.
3. Melt the butter in a frying pan and when it's bubbling, add the chicken. Fry for about 4 minutes until golden, then flip over and cook for a further 2 minutes. Check that it's cooked through, remove from the pan and set aside.

For the tomatoes

1. Heat the oil in a saucepan, once hot add the tomatoes. Bubble away for 2 minutes. Season well and add the garlic. Stir vigorously so that the tomatoes start to collapse but you want them to keep their shape and not become a sauce.

For the red onion and parsley

1. Just before serving: Slice the onion as thinly as possible, I use a mandolin. Add to a bowl and tear in the parsley. Add the olive oil, salt and pepper and sumac. Stir well.

To assemble: spread the yoghurt on the flatbread and drizzle over the pesto. Add the sliced chicken and top with a scattering of the jammy tomatoes. Decorate with the parsley and onion salad and enjoy!