Homemade Pita, topped with Chicken Shawarma

My good friend, Jenny, used to make homemade pita quite often due to allergies. I was often tempted to try, but going to a store was just so much easier, until now. So below is Jenny’s delicious recipe.

5-6 cups flour (can do 1/2 white and 1/2 whole wheat)
2 packets OR 4.5 tsp instant yeast 
1/4 tsp sugar
2.5 cups water 
2 tsp salt
3 tbsp vegetable oil (I used grapeseed)

Mix half of flour in a bowl with yeast and sugar. Slowly mix in water and stir. Add salt and oil and stir. Slowly mix in remaining flour. 
Knead dough until smooth and elastic (I did it by hand easily). Let rise for 30 minutes – 1 hour (dough should double in size).
Preheat oven to 500°F. 
Divide dough into 15 balls. Flatten each to 1/4” thick (I used the palm of my hand). Let rise again for an additional 15 minutes. 
Place half the balls on parchment lined baking sheet and bake on bottom rack for 3-5 minutes, until the bottom of pita is lightly browned.

Tonight we enjoyed these pitas fully loaded with – shawarma chicken – Homemade humus – Shawarma eggplant – Pickles, olives, pickled eggplant
– Purple cabbage – Hard boiled eggs – Zaatar – Tahini
You can add add roasted peppers, beets, slaw, roasted cauliflower or broccoli, babaganoush etc etc

To make shawarma chicken, I cut up 4 boneless chicken thighs very small. I then coated chicken with a paste made of 1.5 tbsp shawarma seasoning, 1/2 tbsp zaatar, 1/2 tsp sea salt, pepper and 3 tbsp olive oil. Finally, I plan fried the chicken. 

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