Chicken filled pita bites

 

Ingredients:

1 kg of boneless chicken

One chopped onion

(Chopped) Green Chilli No. 2

Crushed garlic cloves, two

SALT, 1 TSPO

4 tablespoons tomato ketchup

Mayo, two tablespoons

1/2 teaspoon white pepper powder

1 teaspoon paprika powder

1 tablespoon chilli flakes

1 tablespoon soy sauce

tbsp. of chilli sauce

1 teaspoon vinegar

4tbsp. of oil

Pita bread

250 ml plus 120 ml of warm (between 40 and 42 °C) water

7 grammes of quick yeast from 1 teaspoon sugar.

400 ml/4 cups/500 g whole-wheat flour

3 tablespoons oil, 2 teaspoons salt

Thai Chilli Mayonnaise;

Mayonnaise, one cup

Sriracha sauce, 3 teaspoons

Ketchup, four teaspoons

Salad;

sliced red onions

Slicing of Cabbage

Cut up cucumber

shredded carrots

Spring onions, only the greens, were chopped for garnish.

Instructions;

30 minutes of marinating the chicken in the aforementioned ingredients. Cook the chicken thoroughly for around 20 minutes in 1 tablespoon oil. Turn off the heat and let the room to cool.

Combine the Sriracha Mayonnaise ingredients. Pour over the chicken, then well-combine. Leave it alone.

Combine 1 cup of warm water, sugar, and yeast to make the pita. Mix thoroughly and let the yeast bloom for 10 minutes.

Put the salt and flour in a basin. Mix thoroughly. Bring the dough together after adding the yeast. 120 ml extra water may be added if the dough is too dry. Add two teaspoons of oil to the dough once it has formed to prevent drying out.

Set aside an hour for it to rise.

Knock the air out of the dough once it has risen, then roll it out to a thickness of 1/4 inch.

Cut out 20 to 25 circles with a cutter. They should rise for 10 minutes with a tea towel covering them.

Give a frying pan a little oil. The pitas should be browned for 3 to 4 minutes on each side.

Remove from the stove and place a wet paper towel over it. Thus, they remain soft and most.

To put together the pitas, They should be shaped into a taco U. Add the salad first, followed by the chicken combined with the sriracha mayonnaise, then finish with the chopped green onions and additional sriracha for extra heat.