Mix flours, sugar, and salt in a bowl, then add the dissolved yeast and water to form a soft dough.
Knead the dough until smooth, divide into four balls, and refrigerate on a greased tray for 24 hours.
Preheat oven to 180°C and bake seasoned chicken thighs for 20 minutes before shredding the meat.
Sauté shallot, garlic, and spices, then brown the chicken mince with sultanas and stock until the liquid evaporates.
Heat a baking tray at the highest oven setting and roll each dough ball into a 20x15cm oval.
Spread the mince mixture over the dough and bake for 10 minutes until crisp.
Toss lettuce, avocado, pomegranate, and herbs with a whisked dressing of olive oil, lemon, and honey.
Garnish flatbreads with yoghurt, fresh herbs, and chillies, then serve with the prepared salad.