Henry's Indian Barbecue Chicken Flatbreads

Henry's Indian Barbecue Chicken Flatbreads


The Chicken

  • 1.5kg Whole chicken
  • 4tbsp Greek yogurt
  • 2 Garlic cloves crushed
  • 1cm Fresh grated ginger
  • 1 Lemon zest and juice
  • 1tbsp coconut oil
  • 2tbsp cumin, coriander, paprika, turmeric
  • Cardamom, crushed chilli’s
  • Salt and pepper

Flat breads

  • 250g Wholemeal flour
  • 170ml Water
  • 3g Sea salt
  • 5g Onion seeds
  • 1 Garlic clove grated
  • 10g Fresh coriander chopped

Cucumber yogurt

  • 1 Small cucumber
  • 1 Garlic clove
  • 1 Small bunch mint
  • 500g Greek yogurt

Red slaw

  • Half small red cabbage
  • 1 Beetroot
  • Small red onion
  • 1 Lemon
  • 1 Green chilli
  • Bunch parsley

To serve

  • 2tbsp mango chutney
  • Bunch fresh coriander



  1. Mix all the spices, ginger, garlic and lemon into the yogurt. Rub all over and inside the chicken. It’s quite messy but fun. This can be left in the fridge to marinate for a few hours or over night.
  2. Heat a BBQ in the indirect method to around 180°c or your oven to 180°c. Place the chicken in and roast for 45 minutes – 1hr until the meat is easy pull off the bone and the internal temperature is over 75°c. It should be really golden and smelling amazing.
  3. In a bowl add all the ingredients and mix. Start to kneed for a few mins until its comes together as a dough. We don’t need to develop the gluten as we are making flat breads, so 3-5mins is ample mixing.
  4. Divide into 4 small balls. Heat the BBQ up to 220°c and put a pizza stone on it or heat your oven up.
  5. With some extra flour, roll the balls into roundish thin disks, bake on the stone for 3mins until colouring up, place them over the hot coals for a few seconds to get those lovely blisters. Remove and use straight away.
  6. Grate the cucumber, add the salt and squeeze out the excess moisture and .add the grated garlic, chopped mint and yogurt. Mix and season to taste. This can be make in advance.
  7. Slice the cabbage thinly, great the beetroot, dice the onion, chop the chilli, I leave the seeds in. chop the parsley. Mix together with lemon juice and season well. It will reduce in size with the addition of salt and lemon, its best made fresh.
  8. To assemble, shred the chicken into a bowl. Place some yogurt onto the base of a flat bread. Add some slaw and chicken, spoon some mango chutney on top and a few leaves of coriander, wrap up and eat with a bib.

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Delivery & Returns


We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 


We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.


We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.