Having spent much of the last year experimenting with sourdough bread making, (yes, I do realise this reads like a middle-class cliche, it just happens to also be the truth) this recipe from the July issue of BBC Good Food Magazine offered an opportunity to branch out into a different form of break making; the flatbread. I rarely eat bread these days, but allow myself the privilege of indulging if I've made it myself. And then, of course, sometimes, it's not a privilege at all.

Scratching around in the back of my baking box, I struck lucky and found some out of date sachets of fast acting yeast, so I was all set for what turned out to be a mere trifle of effort in return for fabulous results. My dough proved as expected, and the flatbreads cooked easily in the frying pan in minutes.

Described as "a distinctly Greek variation on the doner kebab" our chicken gyros comprised chicken breasts marinaded in lemon juice, dried oregano, olive oil, garlic, salt and pepper, baked and then wrapped in flatbread, with salad leaves, sliced red onion and topped with tzatziki.