Instructions

GET AHEAD

• To make the flatbread dough, pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough.
• Tip the remaining flour onto a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook).
• Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 8 equal pieces and roll each one into a ball, stretching the edges underneath.
• Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove for a further 30 minutes, or overnight, for better flavour and a more relaxed dough. You can freeze half the dough at this stage, as this recipe will only use half of it.

ON THE DAY

• When you are ready to start cooking, preheat the barbecue with the burners on medium-high.
• Halve and deseed the capsicums and tear into large pieces. Use a speed-peeler to shave the zucchini into long, fine ribbons. Trim and slice the fennel, and peel and slice the red onion into rings.
• Place the veg on the hot barbecue, close the lid and cook for 5 to 10 minutes, or until soft, charred and delicious. Each vegetable will cook in a different amount of time, so keep checking and turning everything and, as soon as it is looking good, transfer it to a large bowl, chopping the peppers into rustic pieces.
• Drizzle 2 tablespoons of extra virgin olive oil into the bowl, squeeze in the lemon juice, add the chilli flakes and season with a good pinch of sea salt and black pepper. Gently toss it all together and have a taste to check the seasoning, then pick in the basil leaves and fold through.
• For the stuffing, tip the ground almonds into a bowl and season with salt and pepper. Pick in half the thyme leaves, grate in the Parmesan and garlic, add the chilli flakes and drizzle over 2 tablespoons of olive oil. Chop and add the drained sun-dried tomatoes, grate in half the lemon zest and squeeze in half the juice, then get your hands in there and mix it all together into a paste.
• Turn the heat up to high. Open the chicken thighs out onto a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderised. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 4 thighs across 2 long metal skewers.
• Make a herb brush by tying the ends of the remaining thyme to the end of a wooden spoon with some string. Place the skewers on the barbecue and cook for 10 minutes on maximum heat, or until golden brown and gnarly, turning regularly and basting with the thyme brush and olive oil.
• Turn the heat down to medium. Carefully transfer the skewers to the convection tray and trivet, close the lid and cook for 35 to 40 minutes at 180°C, or until cooked through.
• Meanwhile, gently press one ball of dough out into a fat round disc on a flour-dusted surface, then pick it up and gently turn it to stretch it to 25cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a flour-dusted surface – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving, then repeat with the remaining balls.
• Place two dough balls on the barbecue, close the lid and cook for about 4 minutes, or until lightly charred, turning halfway, then remove to plates and repeat with two more dough balls.
• Drizzle the honey over the chicken, squeeze over the remaining lemon juice, then slice between the skewers.
• Top each flatbread with two pieces of chicken, some grilled veggies and a dollop of soured cream, if you like, then wrap them up and dig in!