Pita with Chicken and Vegetables

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can use any combination of vegetables — choose what you like. However, I would still recommend eggplants, tomatoes, and peppers — these vegetables pair best with cumin, which will largely determine the flavor of the filling.

Ingredients

Wheat Flour - 7.1 oz
Olive Oil - 2 spoons
Water - ½ glasses
Chicken fillet - 2 pieces
Sweet Pepper - 1 piece
Tomatoes - 2 pieces
Eggplants - 1 piece
Spanish onions - 1 piece
Black Cumin (Cumin) - 2 spoons
Balsamic Vinegar - 3 spoons
Ocean salt - to taste
Dried Chamomile - ½ spoons
Dried Rosemary - ½ spoons

Step by Step guide

Step 1

It's better to start by placing the flour in a bowl. Add the dry yeast at a ratio of 1 packet per 1 kg of flour. Make a well in the center of the flour and gradually pour in warm water while kneading the dough.

Step 2

Add 2–3 tablespoons of olive oil and a pinch of salt. When the dough becomes elastic but not stiff, transfer it to a floured surface and knead it. Wrap it in a plastic bag and set it aside.

Step 3

While the dough is rising, prepare the filling. Cut the meat and vegetables into pieces of uniform size. In a deep skillet, heat some oil and first add the onions, then the meat, a few teaspoons of cumin seeds, a mix of Mediterranean herbs like marjoram, rosemary, and oregano, and finally, add all the other vegetables.

Step 4

Once the vegetables are slightly sautéed, pour a few tablespoons of wine or balsamic vinegar into the skillet. This will enhance the flavor of the vegetables and make the filling juicier.

Step 5

Now let's return to the dough. Take it out of the bag, sprinkle it with flour, and knead it again. Then, separate a piece the size of half a lemon and flatten it into a disk using your hands. You can use a rolling pin, but it's better to simply press the dough down with your palm against the table. Place this disk onto a hot, dry skillet.

Step 6

As soon as it puffs up, flip it over, press it down with a rolled-up towel, and then use tongs to hold it over an open flame. Inside the pita, pockets will form, which you will later use to create a pocket. If you are using an electric stove, simply press the pita more firmly with the towel against the hot skillet. Once all the pitas are ready and the filling has slightly cooled, open the pitas and fill them with meat and vegetables.