Make the flatbread dough. Pour the flour into a large bowl and scoop 1 tbsp into a separate bowl and set aside. Add 2 tbsp yogurt, 50ml cold water, a pinch of salt and 1 tbsp oil and stir till the mixture comes together as a dough. Knead the dough for 2 mins till smooth. Cover the bowl with a large plate and set aside till later.

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 Separate the chard stalks and leaves. Finely slice the stalks and roughly chop the leaves.

Pour 1 tbsp oil into a pan and bring to a medium-high heat. Slide in the sliced onions and sprinkle in a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till soft and golden. Scoop out into a roasting tin and slide onto the bottom shelf of the oven to keep warm.

While the onions are cooking, place the chicken breasts between 2 sheets of baking paper. Bash with a rolling pin or pestle till they’re around 1-2cm thick. Pop on a plate and rub with a little 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 flattened 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 return to 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 well. Set aside.

Wipe the pan used for the chicken 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 flatbreads 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 generous sprinkles of sumach. Serve with the garlic yogurt and wedges of leftover lemon on the side.