Spicy Chicken Whole Wheat Pita Pockets

Pita bread is commonly found in Middle-east and Mediterranean cuisine. The bread is made with wheat mostly all-purpose flour(Maida), yeast, salt, sugar/honey and oil. It turns out fluffy, soft and forms a pocket in between the layers which can be filled with amazing fillings of your choice. It can also be enjoyed without any filling with Hummus (traditionally) and falafel or with any other dip of your choice.

I have made these pita breads using whole wheat flour instead of all-purpose flour to make it a bit healthier. Pita breads can either be baked or can be cooked on tawa. To make them taste even more amazing i filled these pockets with spicy chicken filling and topped it up with Hung curd dip and fresh coriander leaves.

Print Recipe

Spicy Chicken Whole Wheat Pita Pockets

Course

Main Dish, Starters and Snacks

Cuisine

Indian, Mediterranean, World

Prep Time

2 hours

Cook Time

20 minutes

Passive Time

2 hours 20 minutes

Servings

3-4 breads

Ingredients

For Pita Bread

• 2 cups Whole wheat flour
• 1/2 cup warm water
• 1 tsp Salt
• 1 tsp sugar
• 2 tsp dry active yeast
• 1 tbsp ghee/oil

For chicken filling

• 250 gms Boneless Chicken
• 1 medium-large onion (sliced)
• 1 tsp ginger-garlic paste
• 2 tbsp yogurt/hung curd
• 1 tsp kashmiri red chili powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp garam masala powder
• 1 tbsp oil
• salt as per tatse

Course Main Dish, Starters and Snacks Cuisine Indian, Mediterranean, World Prep Time 2 hours Cook Time 20 minutes Passive Time 2 hours 20 minutes Servings 3-4 breads Ingredients For Pita Bread 2 cups Whole wheat flour 1/2 cup warm water 1 tsp Salt 1 tsp sugar 2 tsp dry active yeast 1 tbsp ghee/oil For chicken filling 250 gms Boneless Chicken 1 medium-large onion (sliced) 1 tsp ginger-garlic paste 2 tbsp yogurt/hung curd 1 tsp kashmiri red chili powder 1/2 tsp red chili powder 1/2 tsp turmeric powder 2 tsp coriander powder 1/2 tsp garam masala powder 1 tbsp oil salt as per tatse

Instructions

For Pita Bread

1. In a bowl, add 1/2 cup warm water, sugar and dry active yeast. Mix well and let it sit for 10 minutes until the yeast is dissolved and frothed. Make sure the water is warm , if it is too hot or cold it will kill the yeast.
2. In another bowl, add whole wheat flour, salt and oil. Mix well. Add the frothed yeast mix and knead a soft dough. Cover the dough with a moist cloth in a greased container.
3. Let the dough sit for 2 hrs at room temperature. The dough will double up in size.
4. Now deflate the dough and make medium sized balls from the dough.
5. Roll the dough balls into circles of 1/3 inch thick on the flour dusted surface. Cover and keep it aside for 15 minutes.
6. In a pre-heated oven, bake it at 250°C for 10 minutes or until the bread puffs up. The time and temperature may differ from oven to oven. You can even make it on tawa like a roti.

For Chicken filling

1. In a bowl, add boneless chicken , yogurt or hung curd, kashmiri red chili powder, turmeric powder, coriander powder, ginger-garlic paste, garam-masala powder and salt. Mix well and let it marinate for atleast 30 minutes.
2. In a pan, heat some oil. Add sliced onion. Saute them until it turns brownish.
3. Add tomato puree. Mix well. Add red chili powder and saute it until it leaves oil on the sides.
4. Add the marinated chicken. Mix well and saute it for 5-7 minutes on a medium flame. Add salt if required. Cover and cook for another 10 minutes or until the chicken pieces are done.
5. Keep the chicken filling aside.

Assembling Pita Pockets

1. Cut the pita bread into half from the center. You will see the pocket formed in between.
2. Add tomatoes and onions on the sides.
3. Add chicken filling in the center.
4. Top it up with any dip of your choice or hummus.
5. Garnish it with fresh coriander leaves and Serve.

Directions to prepare the recipe-

Pita Bread

1.  In a bowl, add 1/2 cup warm water, sugar and dry active yeast. Mix well and let it sit for 10 minutes until the yeast is dissolved and frothed. Make sure the water is warm , if it is too hot or cold it will kill the yeast.
   
   
2. In another bowl, add whole wheat flour, salt and oil. Mix well. Add the frothed yeast mix and knead a soft dough. Cover the dough with a moist cloth in a greased container.
   
   
   
3. Let the dough sit for 2 hrs at room temperature. The dough will double up in size.
   
4. Now deflate the dough and make medium sized balls from the dough.
   
5. Roll the dough balls into circles of 1/3 inch thick on the flour dusted surface. Cover and keep it aside for 15 minutes.
   
6. In a pre-heated oven, bake it at 250°C for 10 minutes or until the bread puffs up. The time and temperature may differ from oven to oven. You can even make it on tawa like a roti.
   

Spicy Chicken filling

1. In a bowl, add boneless chicken , yogurt or hung curd, kashmiri red chili powder, turmeric powder, coriander powder, ginger-garlic paste, garam-masala powder and salt. Mix well and let it marinate for atleast 30 minutes.
   
2. In a pan, heat some oil. Add sliced onion. Saute them until it turns brownish.
   
3. Add tomato puree. Mix well. Add red chili powder and saute it until it leaves oil on the sides.
   
4. Add the marinated chicken. Mix well and saute it for 5-7 minutes on a medium flame. Add salt if required. Cover and cook for another 10 minutes or until the chicken pieces are done.
   
5. Keep the chicken  filling aside.
   

Assembling pita pockets

1. Cut the pita bread into half from the center. You will see the pocket formed in between.
2. Add tomatoes and onions on the sides.
3. Add chicken filling in the center.
4. Top it up with any dip of your choice or hummus.
5. Garnish it with fresh coriander leaves and Serve.