Deep-fried pickles on flatbread

1. Whisk the flour, baking powder, Cajun seasoning, egg, and milk. Heat the oil in a large saucepan.
2. Pat dry the pickles with kitchen paper. Dip into the batter, then lightly into the breadcrumbs. Lay on a tray for about 5 minutes so the crumbs stick, then fry in batches until light brown. Drain on kitchen paper.
3. To make the flatbread, mix all the ingredients and bring together to form a ball using your hands. Wrap in cling-wrap and chill for 30 minutes.
4. Divide the dough into 6 pieces and roll out on a floured surface. Heat a griddle pan and pan-fry on both sides for a few minutes.
5. To serve, pile the pickles onto the flatbreads and drizzle with the dressing. Serve with lemon or lime wedges.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom