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How to make chicken pita at home? For those who are wondering, we are preparing crispy chicken and cheddar pitas that are just like those cooked in a stone oven!
If you wish, you can prepare it with different fillings such as spinach, cubed meat, spinach or egg, and we are sure that you will love the chicken pita, which will leave a mark on your palate.
We also talked about the tips you should pay attention to in our chicken pita video, which will go great with tea or ayran and will be a savior for those who want to make pita at home. Don't forget to watch the video and try it at home. Enjoy your meal!
for 2-4 people
Preparation: 45 Minutes
Cooking: 15-20 Minutes
Chicken Pita Recipe;
Materials
For the dough;
5 cups flour
1 full teaspoon of salt
1 full teaspoon of granulated sugar
1 packet of instant yeast
2.5 cups of warm water (500 ml)
For the chicken mixture;
800 g chicken breast meat
2 green peppers
2 red peppers
1 onion
1 tablespoon pepper paste
Half a teaspoon of black pepper
1 teaspoon of chili pepper
1 teaspoon of ground red pepper
1 teaspoon salt
Inner filling of pitas;
300 g cheddar cheese
For the edges;
1 egg
To sprinkle on the tray;
Breadcrumbs
To spread on the edges after cooking;
Butter
Preparation of
First of all, for the dough, let's put 5 cups of flour, 1 packet of instant yeast, 1 teaspoon of salt and 1 teaspoon of granulated sugar into the kneading bowl. Let's mix it with our hands and make a well in the middle.
Let's add 2.5 cups of warm water and start kneading the dough by hand. You can easily gather the dough by sprinkling it lightly with flour to prevent it from sticking to your hands.
Let's cover the dough with a lid or stretch film. Let's cover the dough with a clean cover and leave it to ferment for 40 minutes.
Meanwhile, let's put the chicken meat that we chopped into small pieces for the pita filling into the pan and start sautéing it. Let's saute, stirring, until the chicken releases its water and absorbs it.
Let's turn off the stove after the chicken has absorbed its water. Let's add 1 chopped onion, 2 green peppers, 2 red peppers, 1 tablespoon of tomato or pepper paste, half a teaspoon of black pepper, 1 teaspoon of red pepper flakes, 1 teaspoon of red pepper powder and 1 teaspoon of salt. Let's mix all the ingredients thoroughly.
Let's transfer the fermented dough to the counter where we sprinkled flour and gather it together. Then, let's divide the dough into 6 pieces of approximately equal size. Let's turn all the pieces into meringue one by one.
Let's start rolling out the first of the meringue by lightly flouring it. Meanwhile, don't forget to cover the other meringues to prevent them from drying out.
Let's transfer the first two doughs we rolled out to the baking tray sprinkled with breadcrumbs.
Let's cover it with grated cheddar cheese, optional.
Let's share the chicken stuffing we prepared equally.
Let's fold the edges of the dough inwards and close them by pressing lightly. Let's apply egg yolk to make the edges brown better.
Our pitas are ready. Let it cook in the oven preheated to 220 degrees for 15-20 minutes. Baking time may vary from oven to oven. It's good to be in control.
When the edges and bottom of the pita are browned, it means our pitas are ready.
After taking the well-cooked pitas out of the oven, I put butter on the edges. We can serve all pitas after cooking them in the same way. Enjoy your meal!