Instructions

For the Chicken:

1. In a mixing bowl combine yogurt and spices. Toss chicken in mixture so that all pieces are evenly coated. Marinate at least 30 minutes. Heat oil in a sauté pan over high heat. Shake off excess marinade and add chicken to hot pan evenly, in two-three batches. Cook until deep brown in color, turning over once, about 10 minutes.

For the Flatbread:

1. In the bowl of a stand mixer fitted with the paddle attachment quickly mix yeast, sugar, flour, salt, and thyme. Slowly stream in water until a dough ball forms. Remove to a floured board and knead until the dough is smooth and elastic. Place in a large bowl and rub with oil. Cover with a damp cloth and allow the dough to rise in a warm spot for about an hour. Punch it down, then form into a smooth ball. Cut into 16 pieces. Use a rolling pin to roll very thin rounds. In a dry skillet over medium-high heat cook flatbread until bubbling, then flip. Cook another 2 minutes until dough has puffed up slightly. Keep warm on a plate in a very low temperature oven.

For the Raita:

1. In a mixing bowl combine all ingredients, seasoning to taste.

To Assemble Tacos:

1. Assemble tacos with chicken first, drizzled with lots of garlicky raita.