The Best Chicken Sandwich Ever

• 1 cup water Warm
• 2 teaspoon yeast
• 1 teaspoon sugar white
• 1 cup greek yogurt
• 1 lemon rind & juice
• 1 clove garlic minced
• pinch salt
• 3 cups bakers flour

• 3 chicken fillets boned
• 1 tablespoon white wine vinegar
• 1 teaspoon fennel seeds
• 1 bay leaf
• 1 Lemon rind & juice
• 3 tablespoons olive oil

• 1 cup greek yogurt
• 2 cups roquette

• Mix warm water, yeast, sugar into a bowl and let sit for 30 minutes until bubbling.
• In another bowl mix yogurt, garlic, lemon juice and salt and let sit for 5 minutes to mature.
• In a cake mixer with the bread attachment attached; Mix flour, yeast mix, and yogurt mix work for 8 minutes until combined, smooth and springy.

• Once ready remove from mixer, wrap and place in a warm spot for 4 hours until doubled in size.

• In a bowl mix chicken with vinegar, lemon juice, olive oil and let sit for 5 hours in the fridge.

• Cut your bread dough into tennis ball sized chunks, then using a rolling pin roll out into oval shape, 1/2 cm thick. on a skillet or hot bbq cook your flatbread for 5 minutes each side until crunchy and golden.

• Pan fry your chicken until cooked through 8 minutes on each side.
• Place your sandwich on hot flatbread with romesco sauce, roquette, and some fresh yogurt.

• 360 g/12oz Roast capsicum
• 4 roast tomato
• 180 g/6oz blanched toasted almonds

• 8 dried red thia chili

• 120 ml/ 4 oz white wine vinegar
• 500 ml/ 17oz olive oil
• Salt and pepper

• Chop all ingredients coarsely.

• Add capsicum and almonds to robo blend until almonds are small enough

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