Stuffed Chicken Pita

Ingredients

• 300 ml Water (room temperature)
• 7 g Instant Yeast (active dry or instant)
• 500 g Strong White Bread Flour (high‑protein bread flour)
• 10 g Salt (fine sea salt)
• 10 g Granulated Sugar
• 800 g Chicken Thighs, Bone‑in, Skin‑on (about 4 medium thighs)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Olive Oil (extra virgin)
• 2 clove Garlic Clove (minced)
• 1 tsp Dried Chilies (ground) (adjust heat to taste)
• 0.5 tsp Ground Cinnamon
• 1 tsp Ground Cumin
• 1 tsp Sumac (for garnish and flavor)
• 1 Red Onion (thinly sliced)
• 1 Tomato (diced)
• 0.5 Cucumber (diced)
• 200 g White Cabbage (shredded thin)
• 1 handful Fresh Mint Leaves (chopped)
• 3 tbsp Tahini (smooth)
• 50 g Pickles (optional) (sliced)
• 1 tbsp Vinegar (white or apple cider)
• 1 tsp Sugar (for salad)

Instructions

1. Make the Dough

   In a large mixing bowl combine 300 ml room‑temperature water, 7 g instant yeast, 10 g sugar, 500 g strong white bread flour, and 10 g salt. Stir with a hand until a shaggy dough forms, then scrunch it together.

   Time: PT10M

2. Knead the Dough

   Turn the dough out onto a lightly floured surface and knead for about 10 minutes, folding, rolling, and turning until the dough becomes smooth and elastic.

   Time: PT10M

3. First Rise

   Place the dough back in the bowl, cover with a clean kitchen towel, and let it rise at room temperature until doubled in size, about 40 minutes.

   Time: PT40M

   Temperature: 25°C

4. Prepare the Pickled Salad

   While the dough rises, thinly slice 1 red onion, dice 1 tomato and ½ cucumber. Toss together with 1 tbsp vinegar, 1 tsp sugar, ½ tsp salt, and a pinch of sumac. Let it marinate for 15 minutes.

   Time: PT15M

5. Marinate the Chicken

   In a bowl combine 1 tsp ground dried chilies, ½ tsp ground cinnamon, 1 tsp ground cumin, 1 tsp sumac, 2 minced garlic cloves, 2 tbsp lemon juice, 2 tbsp olive oil, and a pinch of salt. Rub this spice mixture over the 4 chicken thighs, cover, and refrigerate for 30‑45 minutes.

   Time: PT45M

6. Preheat Oven

   Set the oven to its highest setting, 250 °C (475 °F), and place a baking sheet or pizza stone inside to heat.

   Time: PT10M

   Temperature: 250°C

7. Cook the Chicken

   Heat a heavy‑bottomed skillet with a thin layer of oil over medium‑high heat. Place the thighs skin‑side down and sear until the skin crisps, about 5‑7 minutes. Transfer the skillet to the preheated oven, skin‑side up, and roast for another 10 minutes until the meat is cooked through.

   Time: PT15M

   Temperature: 250°C

8. Rest and Chop Chicken

   Remove the chicken from the oven, let it rest for 5 minutes, then cut the meat into bite‑sized pieces, discarding the bone.

   Time: PT5M

9. Shape the Pita Balls

   Punch down the risen dough, divide it into ten equal portions (≈100 g each), and roll each into a smooth ball. Let the balls rest, covered, for 10 minutes.

   Time: PT10M

10. Roll and Bake Pitas

    On a lightly floured surface roll each ball into a disc about 1 cm thick. Place on parchment‑lined sheet, brush lightly with oil, and bake in the 250 °C oven for 5‑6 minutes until they puff and turn golden.

    Time: PT6M

    Temperature: 250°C

11. Steam the Pitas (Optional)

    Immediately after baking, cover the pitas with a clean kitchen towel or place them in a steamer for 2 minutes to keep them soft and pillowy.

    Time: PT2M

12. Make Tahini Dressing

    In a small bowl whisk together 3 tbsp tahini, the juice of half a lemon, and a splash of the reserved chicken‑oil from the skillet. Adjust with water if too thick.

    Time: PT5M

13. Assemble the Pitas

    Cut a small opening in the top of each pita, spread a thin layer of tahini dressing, then layer shredded cabbage, pickled salad, chicken pieces, and extra pickles or sumac‑onion garnish. Drizzle with any remaining chicken‑oil and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Instant Yeast: fresh yeast (10 g)
• Instead of Strong White Bread Flour: all‑purpose flour (500 g)
• Instead of Chicken Thighs, Bone‑in, Skin‑on: boneless chicken thighs
• Instead of Lemon Juice: bottled lemon juice
• Instead of Olive Oil: vegetable oil
• Instead of Garlic Clove: garlic powder (1/2 tsp)
• Instead of Dried Chilies (ground): crushed red pepper
• Instead of White Cabbage: red cabbage
• Instead of Tahini: almond butter (for nut allergy)
• Instead of Vinegar: lemon juice

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Dough Scraper
• Rolling Pin
• Parchment Paper
• Baking Sheet or Pizza Stone
• Oven
• Skillet (heavy‑bottomed)
• Tongs
• Chef's Knife
• Cutting Board
• Vegetable Peeler
• Small Mixing Bowl
• Basting Brush (optional)

Critical Steps — Do Not Skip

• Maintaining the 60 % hydration without adding extra flour.
• Ensuring the dough rises fully before shaping.
• Crisping the chicken skin before the high‑heat oven finish.
• Baking the pitas at 250 °C for rapid puffing.
• Using the reserved chicken‑oil in the tahini dressing for flavor.

Chef Tips from the Video

• Add a pinch of sugar to the dough to feed the yeast faster.
• Reserve the pan drippings; they add umami to the tahini dressing.
• For extra heat, sprinkle a pinch of crushed red pepper on the finished pita.

Troubleshooting

Storage

Refrigerator: Store cooked pitas and chicken separately in airtight containers for up to 3 days.

Freezer: Freeze unfilled pita pockets (wrapped individually) for up to 1 month; reheat in oven.

Room temperature: Pitas are best eaten fresh; if left out longer than 2 hours they may dry out.

Make-Ahead Tips

• The dough can be prepared the night before; keep it covered in the refrigerator and bring to room temperature before shaping.
• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Pickled salad keeps well refrigerated for 2 days; drain before assembling.
• Tahini dressing can be made ahead and stored in a sealed jar for 3 days.

Frequently Asked Questions