Start by making the flatbread dough. Add the flour to a large bowl, scooping 1 tbsp into a separate bowl and setting aside. Add 2 tbsp yogurt, 50ml cold water, a pinch of salt and 1 tbsp oil and stir to bring the mixture together into a dough. Knead the dough for 2 mins till smooth. Cover with a large plate and set aside.

Preheat your oven to 120°C/Fan 100°C/Gas ½. Peel the onions and slice thinly. Peel the garlic cloves and crush or finely chop them. Trim the dry ends from the chard and chop the stalks and leaves.

Pour 1 tbsp oil into a frying pan and bring to a medium-high heat. Add the onions with a pinch of salt and pepper. Fry for 6-8 mins, stirring now and then, till soft and golden. Tip into a roasting tin and pop in the bottom of the oven to keep warm.

While the onions cook, place the chicken breasts between 2 sheets of baking paper. Bash with a rolling pin or pestle till they’re around 1-2cm thick. Rub with salt and pepper and 1 tsp cumin seeds.

Add 1 tbsp oil to the empty pan used for the onions and return to a medium-high heat. Add the chicken breasts and cook for 5 mins, then turn over and cook for a further 5 mins. The chicken should be cooked through – if you slice into it, there should be no pink. Add the cooked chicken to the roasting tin and keep warm in the oven.

While the chicken cooks, pour 1 tbsp oil into a medium-sized pan and bring to a medium heat. Add half the garlic and fry for 1 min. Slide in the chard stalks and leaves and cook for 4-5 mins, stirring occasionally, till wilted. Squeeze in the juice from half the lemon and stir. Set aside.

Wipe the chicken pan clean and set back on a medium-high heat. Divide the flatbread dough into 2. Dust your work surface with the reserved flour. Roll the dough into thin rounds roughly the size of a dinner plate. When the pan is hot, add one flatbread and cook for 2 mins on each side till bubbling and golden. Transfer to a plate and repeat with the second flatbread.

Spoon the remaining yogurt into a bowl and stir in the remaining crushed garlic and a little salt and pepper. Slice the chicken into pieces and layer up onto the flatbreads with the lemony chard, caramelised onions and plenty of sumach. Serve with the garlic yogurt and wedges of lemon on the side.