Homemade Pita Bread With Chicken Avocado Filling

 
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I found this recipe ages ago when I was doing research for a school project. I had to cook a meal authentic to the culture and cuisine of the country I was studying which happened to be Egypt (I don’t really remember anything I learned from the project except that Egyptians love garlic and that this recipe is the best)! I had so much fun learning to cook something I never tried before and the meal was such a huge hit with my family, I was hooked! We still love making this even now, and every time I do I remember back to that first time I made it and how much I loved cooking!

Making pitas is similar to making pizza minus the topping, if you haven’t already read my post on Making Restaurant Style Pizza at Home do it!  It has lots of tips and tricks for how to prepare pizza dough and a lot of it applies to pitas as well. Basically you will need a pizza stone, and you will need to set your oven as high as it goes! Mine goes to 550 degrees. The reason for a pizza stone is because it distributes lots of heat evenly over the dough, and the reason for the hot oven is steam. When you put your dough in the oven you want the water in the dough to steam and puff up, that’s what creates the pocket in the middle of the pita to fill.

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Homemade Pita Bread

  • 2 ½ cup Warm Water

  • ¼ Cup Olive Oil

  • ¼ Cup Honey

  • 1 Tablespoon instant yeast

  • 6 cups AP Flour (unbleached, unbromated)

  • 2 teaspoons Salt

Pre heat oven to 550 degrees (or as hot as your oven goes) Add water, honey, yeast and 2 cups of the flour to stand mixer.  Mix for 2 min. then add remaining flour, salt and olive oil. Mix for another 8 min. cover and let rest for 20 min. before use. Portion pita dough into 2 inch balls, working with one ball at a time roll out on floured surface till about ¼ inch thick. Using a pizza paddle or cookie sheet slide dough onto pizza stone and bake for 2-3 min. remove with paddle and allow to cool before filling.

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  • Chicken Avocado Pita Filling

  • 4 Cloves Garlic (chopped)

  • 2 Teaspoon Salt

  • 1lb Chicken (cubed)

  • 3 Avocados (diced)

  • 2 Cups Chickpeas

  • 1 Tablespoon Ground Coriander

  • 1 teaspoon Ground Cumin

  • ¼ teaspoon Red Pepper Flake

  • 1 Tablespoon chopped Parsley

  • 1 tablespoon chopped Cilantro

  • Pinch of black pepper

  • 3 Tablespoons Olive Oil

In a sauté pan on medium/high heat add 1 tablespoon of the olive oil and 3 of the chopped clove of garlic (reserving one for later) cook the garlic for about a min. or till just beginning to turn golden, then add cubed chicken, season with 1 teaspoon of salt and cook through. Add chicken to a bowl and allow cool.  Once cooled add sliced olives, chickpeas, remaining chopped garlic, and all other ingredients, drizzle with Olive Oil, mix together well and fill into pita pockets

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