Zest and juice half the lemon (keep the other half for later). Peel and grate or crush the garlic. Add both to a large bowl with 2 tsp sumach and ½ tbsp olive oil. Season and mix well. Peel and thickly slice the red onions and add them to the bowl. Tip in the chicken, turn to coat it in the marinade, then set aside for 10 mins to marinate.

Spoon 2 tbsp of yogurt into a large bowl. Add 1 tbsp olive oil and 3 tbsp cold water. Whisk with a pinch of salt. Tip in the flour and stir to make a soft, dough mixture. Turn the dough out onto your work surface and knead for 2-3 mins till smooth. Pop back in the bowl, cover with a tea towel and set aside to rest.

Trim and finely shred the lettuce. Halve the baby plum tomatoes. Roughly chop the parsley leaves.

Warm your grill to its highest setting and line a baking tray with foil. Tip the sumach chicken, onions and baby plum tomatoes onto the tray. Slide under the grill for 8-10 mins, turning the chicken over halfway through the cooking time, till it’s charred and cooked right through.

While the chicken grills, mix the remaining yogurt with the tahini and a squeeze of juice from the remaining lemon half. Set to one side.

Divide the rested dough into 2 balls and roll each one out into a large circle. Brush 1 tsp olive oil onto both sides. Warm a frying or griddle pan over a medium heat.

When the pan is hot, lay a flatbread in the pan and cook for 2 mins on each side till browned and puffed up. Slide the cooked flatbread onto a plate and cover with a tea towel to keep warm while you cook the other one.

Pop each flatbread onto a plate. Add handfuls of the shredded lettuce and chopped parsley. Top with the sumach chicken, onions and tomatoes, drizzling over any juices from the tray. Finish with the tahini yogurt sauce and an extra dusting of sumach to serve.