Delicious pita bread with chicken & vegetables!
We love pitas at our home, and right now Alexander has chosen that we are having pitas every other friday (That’s when we have him).
It has changed between having pita, pizza & pancakes. Right now it’s pitas 😉
make your own pita bread – You will not regret it. It tastes so much better, are not filled with mysterious cr*p & doesn’t take long to make.
They are raising for min. 1 hour, and in this time you can use the time on some funny & practical stuff, that is need doen 😉
I think it’s delicious to mix some different & nice salads. It gives the food a bit more taste, juice & power. An iceberg is just so boring, and tasteless. It is very delicious to slice some pointed cabbage finely (Possibly some white cabbage, if you can’t get pointed cabbage) for filling in the pita.
Recipe
Yield: 4 people
Ingredients
Pita:
- 1 ½ dl water
- 1 ½ dl milk
- ½ tsp sugar
- 25 grams of yeast
- Pinch of sea salt
- 70 grams of durum flour
- 450 grams of wheat flour
Filling:
- 500 – 700 grams of chicken breast
- 1 pointed cabbage
- 1 bag of field salad (75 grams)
- 1 big red onion
- 1 – 2 corn cobs (Or 1 can of corn)
- 1 bag of grated carrots
- 250 – 500 grams of cherry tomatoes
- 1 bundle of scallions
- 1 cucumber
- 1 can of creme fraiche
- Ketchup
- Ground sweet paprika
- 1-4 cloves of garlic (depends on how much creme fraiche you are using)
- Salt & pepper
- Olive oil
How to make it
Pita:
- Mix milk & water
- Warm it until it is luke warm
- Add and dissolve the yeast
- Add flour, sugar & salt. Stir the dough until it becomes soft, but firm & are letting go of the bowl
- Cover the dough with a dishtowel & let it raise for min. 1 hour
- When it has raised, sprinkle some durum flour onto the table & roll the dough to a sausage form
- Divide the sausage into 7 smaler bits, cut them out and roll into balls
- Roll each ball flat with a roling pin
- Add the flat pita breads to a baking sheet with baking paper on
- Preheat the oven to 250 degrees – Hot air
- Put a dish towel on top of the baking sheet, and let the pita breads raise for min 15 more minutes (or more)
- Brush with milk & sprinkle with some durum flour
- Bake in the oven in aprox, 7 minutes, or until they are golden & puffy (Not all pitas puffs up – You never know which ones do)
- Let your pita breads cool before you cut them
Filling:
- Dice the chicken & pour into a freezing bag
- Add oliveoil, ground paprika and salt & pepper
- Mix it all well, and leave it for a while to marinade
- Fry it on a pan, until the chicken is done
- If you are using corn cobs, then cook them
- Cut of the corns
- Take the leaves of the pointed cabbage
- Wash pointed cabbage & field salad
- Cut the pointed cabbage finely
- Peel & dice the red cabbage finely
- Wash the scallions & dice
- Wash the cherrytomatoes & cut into half
- Wash the cucumber & dice it
- Divide all the vegetables into different balls
- Make the dressing:
- Pour creme fraiche into a bowl
- Add some ketchup & ground paprika
- Peel the garlics & press them
- Add (Little by little)
- Season with salt & pepper
Fill the pita bread with delicious vegetables, chicken & dressing
