Chicken Shawarma Pocket with No Oven Pita Bread recipe

Watch the video · 3:45

Ingredients

• For the pita bread
• 250 g maida (plain flour), about 2 cups
• 1 tsp instant yeast
• 1 tsp sugar and 1 tsp salt
• 1 tbsp oil
• 150 ml warm water, about 2/3 cup
• For the chicken
• 300 g boneless chicken, sliced thin
• 1 tsp salt, 1 tsp paprika, 1/2 tsp cumin powder, 1/2 tsp black pepper
• 2 tbsp yogurt, 1 tbsp lemon juice, 1 tsp garlic paste
• To fill
• 3 tbsp mayonnaise mixed with 2 tbsp yogurt
• Sliced cucumber, tomato and lettuce

Method

Pita

1. Mix the flour, yeast, sugar and salt, add the oil and warm water, and knead for 8 minutes into a soft dough. Cover and rest for 1 hour until doubled.
2. Divide into 4 balls and roll each into a 6 inch round about 5 mm thick. Rest for 10 minutes.
3. Heat a heavy pan on high heat. Cook each pita for 1 minute until bubbles form, flip, and cook 1 more minute. Cover with a lid for the puff and keep each one wrapped in a cloth.

Chicken

4. Marinate the chicken with the spices, yogurt, lemon juice and garlic for 20 minutes. Cook in a hot pan for 8 to 10 minutes until browned and cooked through with no pink inside.

To fill

5. Cut a pita open along one side, spread the sauce inside, fill with chicken and vegetables and serve warm.

Watch the video on YouTube