Put the flour, baking powder and yogurt in a bowl and mix together to form a dough. Leave to rest for 15 minutes whilst you prepare the filling.

Place the grill onto the hob over a low-medium heat to preheat. Divide the dough into 4 even pieces and roll out each piece into rectangles on a floured surface, approximately 15cm by 10cm.

Place the spring onions, coriander, sweetcorn, avocado, lime juice and zest, chopped tomatoes and sweet chilli sauce in a bowl and mix together well.

Divide the filling between the 4 breads and fold the dough over and seal to make 4 parcels.

Place the 4 flatbreads onto the grill and cook for approximately 3 minutes on each side, turn once the bread is a deep golden colour and releases easily from the grill. If the dough does not release leave a little longer until ready and then grill on the other side.

Serve immediately.

Cook's Notes

The dough can be made and left for up to one hour covered and the fillings prepared in advance and chilled until the flatbreads are ready to be assembled.