Name: Grilled chicken pitas with tzatziki
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g flour white bread; 1 Tbs poppy seeds; 160 ml water; 10 ml oil; 5 ml salt; 4 chicken breast fillets; 60 ml oil; 3 cloves garlic cloves, chopped; salt and freshly ground black pepper; 250 ml yoghurt Greek; 30 ml lemon juice; 1 cucumber diced; fresh coriander handful; 1 lettuce shredded; 2 tomatoes chopped; 2 spring onions sliced

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Ingredients (16)

250 g

flour — white bread

YEAST

1 Tbs	poppy seeds
160 ml	water
10 ml	oil
5 ml	salt
4	chicken breast fillets
60 ml	oil
3 cloves	garlic — cloves, chopped
	salt and freshly ground black pepper
250 ml	yoghurt — Greek
30 ml	lemon juice
1	cucumber — diced
	fresh coriander — handful
1	lettuce — shredded
2	tomatoes — chopped
2	spring onions — sliced

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Method:

1 Pitas: In a bowl mix the flour, yeast, poppy seeds and salt. Pour in 120 ml of the water and the oil. Gather the ingredients with your hands. Add the remaining water as you mix until a soft dough forms.

2 Lightly dust a working surface with flour and knead the dough for 5 minutes. Transfer to a greased bowl, cover and leave to rise until double in size, about 1 hour.

3 Preheat the oven to 200 °C.

4 Return the dough to a lightly floured work surface. Knock it down, divide into 4 balls and shape into flat ovals.

5 Heat a baking sheet in the oven for 5 minutes. Dust with flour and arrange the pittas on it. Bake for 5 minutes or until browned.

6 Filling: Mix the chicken breasts, oil, garlic, salt, pepper and 30 ml (2 T) of the yoghurt in a bowl. Stir to coat the chicken well.

7 Heat a griddle pan over medium heat and cook the chicken on both sides until charred on both sides and done. If it’s not quite done, pop it in the oven until cooked through. Shred the chicken.

8 Make the tzatziki by mixing the remaining yoghurt with the lemon juice, cucumber and coriander. Season with salt and pepper.

9 Top the pitas with the chicken, tzatziki, lettuce, tomato and onion