Pita with chicken and vegetables
4 servings
120 minutes
Pita with chicken and vegetables is a dish infused with the spirit of Jewish cuisine, where traditions and modern flavor notes intertwine in harmony. Fluffy pita, baked to a light crispy crust, becomes the perfect shell for tender chicken fillet soaked in the aromas of cumin and Mediterranean herbs. Sweet peppers, tomatoes, and eggplants add juiciness and rich flavor to the filling, while balsamic vinegar adds a tangy zest. This versatile dish is suitable for both a home dinner and a quick snack. Each serving is a small gastronomic journey through the cozy streets of Eastern markets where the scents of spices and fresh baked goods blend into a single aroma of culinary art.
1
First, pour the flour into a bowl. Add dry yeast at a rate of 1 packet per 1 kg of flour. Make a well in the center of the bowl and gradually pour in warm water while kneading the dough.
- Wheat flour: 200 g
- Water: 0.5 glass
2
Add 2-3 tablespoons of olive oil and a pinch of salt. When the dough becomes elastic but not tight, place it on a floured surface and knead. Wrap it in a bag and set aside.
- Olive oil: 2 tablespoons
- Sea salt: to taste
3
While the dough rises, prepare the filling. Cut the meat and vegetables into pieces of the same size. In a deep skillet, heat the oil, add the onion first, then the meat, a few teaspoons of cumin seeds, a mix of Mediterranean herbs like marjoram, rosemary, and oregano, and then add all the other vegetables.
- Red onion: 1 piece
- Chicken breast fillet: 2 pieces
- Cumin: 2 teaspoons
- Dried marjoram: 0.5 teaspoon
- Dried rosemary: 0.5 teaspoon
- Bell pepper: 1 piece
- Tomatoes: 2 pieces
- Eggplant: 1 piece
4
When the vegetables are slightly sautéed, pour a few tablespoons of wine or balsamic vinegar into the pan. This will enhance the flavor of the vegetables and make the filling juicier.
- Balsamic vinegar of Modena: 3 tablespoons
5
Now let's return to the dough. Take it out of the bag, sprinkle with flour, and knead it again. Then separate a piece the size of half a lemon and flatten it with your hands. You can use a rolling pin, but it's better to just press the dough down with your palm on the table. Place this flatbread on a hot, dry skillet.
- Wheat flour: 200 g
6
Once it rises, flip it, press it with a towel, and then hold it over an open flame with tongs. Inside, pockets will form, which you will then shape. If your stove is not gas, just press the pita firmly with a towel against the hot pan. When all the pitas are ready and the filling has cooled slightly, open the pitas and fill them with meat and vegetables.
