Preheat the grill to high.

Add the self-raising flour and baking powder into a large bowl with 1 tsp of salt, mix. Stir through the yoghurt until a dough forms, then knead for 3-5 mins until smooth. Divide the dough into 4 balls, cover and let rest whilst preparing the rest.

Cut the chicken thighs into 3cm bite-sized chunks. Peel the garlic. Add the chicken into a bowl with the harissa, 30g of yoghurt, and grate the garlic in. Season with plenty of salt and pepper, mix together. Thread the chicken onto skewers and place on a baking tray.

Trim and finely slice the fennel and radishes.

Slide the chicken under the grill until the chicken is cooked and charring in bits, flipping halfway through, 8-12 mins.

Meanwhile, place a pan on medium-high heat. Dust a work surface with a little flour and roll the balls of dough out until thin, around 2mm. Once the pan starts smoking, place a flatbread on and cook on both sides until golden and almost charred, for a total of 2-3 mins.

Add the fennel and radishes into a bowl. Add the zest of 1⁄2 the lemon, stir through the remaining yoghurt and season to taste with salt, pepper and some lemon juice.

Serve the skewers with flatbreads, fennel and radish slaw and any remaining lemon wedges.