Fit PowerBlend 7 Kitchen system with food processor bowl and dough tool.

Add all dough ingredients and mix for 60 seconds on speed 3. Transfer dough to a lightly oiled bowl, cover with plastic wrap and set aside to prove for 1 hour, or until doubled in size.

Meanwhile, clean the food processor bowl and fit it to the appliance with the slicing disc inserted.

Set blender to speed 1 and slice the apple through the feed tube. Repeat with the cabbage and onion. Transfer cut ingredients to a large bowl.

Add lime juice and salt to the apple, cabbage and red onion and toss well to combine. Cover and refrigerate until needed.

Lightly oil a clean work surface. Remove the dough from the bowl and gently press down to remove the air with your fists. Divide the dough into 4 equally sized pieces and shape into balls. Cover with a clean tea towel and allow to rest for 15 mins.

Use a rolling pin to roll the dough balls into 20 cm round discs. If your dough springs back too much, rest for another 10 mins and try again.

Heat a large frying pan over a medium heat. Add one flatbread to the frying pan and cook for 3 mins, then flip and cook for a further 3 mins until golden and cooked through. If your frying pan has a lid, place it on the pan during cooking to keep the moisture inside and create fluffier flatbreads.

Remove flatbread from the frying pan and wrap in a clean tea towel to keep warm.

Repeat with the remaining dough until all flatbreads are cooked.

Remove slaw from the fridge and add parsley leaves. Mix well to combine.

Top the flatbreads with Greek yoghurt and the cabbage and apple slaw.

Serve.

Serving suggestion: Serve with homemade or ready-made kebabs.