How To Make Pita Pockets With Chicken At Home

Pitas are a variety of circular, yeast-leavened flatbreads that are popular in the Mediterranean, Middle East, and surrounding regions. They are made from wheat flour. It features the popular model, often known as Arabic bread, with an internal pocket. Greek pitas and other pocket-sized variations of the bread are used in England for anything from barbecues to souvlaki wraps. When referring to many other flatbreads with different names in their native tongues, such as several varieties of Arab khubz, the Western term "pita" may occasionally be employed (bread). Pita can be used to scoop sauces or dips like hummus or to wrap sandwiches-style kebabs, gyros, or falafel. It can also be sliced into crispy pita chips and cooked. The majority of pitas are baked at temperatures between 450 and 475 °F (232-246 °C), which causes the water in the dough to turn into steam and cause the pita to puff up and form a pocket. The pita can be opened to create a pocket because the layers of baked dough are still distinct inside the deflated pita after it has been taken out of the oven. Pita can, however, occasionally be baked without pockets and is referred to as "pocket-less pita." Pita is only proofed for a very brief period—just 15 minutes—regardless of whether it is made at home or in a commercial bakery.

Here's how you can make chicken pita pockets at home-

Ingredients

1. 2 tablespoons olive oil

2. 1 teaspoon dried thyme

3. 1 teaspoon paprika

4. 1 garlic clove, minced

5. 1/2 teaspoon salt

6. 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips

7. 1 package (14 ounces) of coleslaw mix

8. 2/3 cup mayonnaise

9. 12 whole wheat pita pocket halves

Method

1. Oil, thyme, paprika, garlic, and 1/4 teaspoon salt should all be thoroughly combined in a big bowl. Coat the chicken and add it. Rest it for ten minutes.