Spicy pulled chicken and slaw mini 'tacos'

Preheat the oven to 200°C/gas mark 6

To make the dough, add the oil to the flour and stir in around 6 tbsp of water – you may need more or less. Turn out onto a work surface and knead to a dough, Cover and leave to rest for 10–15 minutes

Using a pestle and mortar, grind the spices from the spice packet until fine (you might need to lightly dry toast them to help, especially with the chilli, if using). If you don’t have a pestle and mortar, save the spices for another dish

Mix the sauces in a bowl and add the sugar (if using) and ground spices. Place the chicken in a snug roasting tin and pour over most of the sauce, making sure they are completely coated. Roast for 15–18 minutes

About halfway through cooking, pour the remaining sauce over the chicken. Once the chicken is cooked through, remove from the oven and leave to rest for 5 minutes before pulling or shredding the chicken with two forks. Mix with the sauce and juices in the roasting tin. Keep warm

To make the flatbreads, roll out the dough into a log and cut into 10 equal portions. Place your flat griddle, tava or a frying pan on the hob and heat on a medium flame. Roll the dough portions into small balls, then using a little dry flour, roll the first one out to a 10cm round flatbread

Pat between your hands to remove excess flour and place straight onto the pan. Cook for 30 seconds on each side, or until they are cooked through and have small brown spots on both sides. While one is cooking, roll out the next. Stack the cooked flatbreads on top of each other as you go

Meanwhile, make the slaw by stirring together all the ingredients. Taste and adjust seasoning. Build the “tacos” with a good, even filling of the chicken and then top with the slaw. Serve immediately