Spicy chicken pita pockets

2 servings - 5 pitas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the yeast in a bowl and add 1 tbsp flour, 1/2 tbsp sugar and enough lukewarm water to make a thick batter.

Step 2

When the mixture bubbles, add the remaining flour, ½ olive oil and salt.

Step 3

Add water gradually and knead to form a smooth and soft dough, which will not stick on your hands. If dough is sticky add more flour.

Step 4

Wet the dough with 1 tbsp olive oil, cover dough with cling film and a clean kitchen towel and wait for it to rise and double in size, about half an hour hours, depending on the room temperature. (set timer)

Step 5

Debone the chicken thigh, cut down side of bone, scrape the bone down, slip knife under bone, lift bone away from meat.

Step 6

Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar and salt. Process for another 20 seconds.

Step 7

Scrape the sides and bottom of the bowl, turn the food process on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (critical for proper emulsification)

Step 8

When you notice that the mixture is beginning to thicken and emulsify, continue to add oil slowly but increase from drops to a very thin stream.

Step 9

When all of the oil has been added scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.

Step 10

Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick. If it breaks add 1 teaspoon of mustard and slowly beat in broken mayonnaise until creamy again.

Step 11

Punch down the dough and knead for a couple of minutes and divide it into 5 pieces. Shape each piece into small balls.

Step 12

Flour your workspace as well as each piece of dough.

Step 13

Flatten and roll each ball giving it an oval shape until it reaches ½ cm (¼ inch) thick.

Step 14

Line a baking tin with parchment paper and place the pitas.

Step 15

Bake for about 5 - 10 minutes till the bottom is light brown. (Start chopping veg)

Step 16

Remove to a wire rack for five minutes to cool and then wrap them in kitchen towel to keep them soft.

Step 17

Cook the onion gently in the oil for a few minutes until softened. (Add olive oil)

Step 18

Add the sliced chicken and cook until brown on all sides

Step 19

Add the mushrooms and peppers and continue to cook for another 5-10 minutes until the mushrooms are soft and the peppers are softening but still have some crunch.

Step 20

Stir in the harissa paste, making sure that all the chicken and vegetables are coated. Allow to cool for a little.

Step 21

Assemble, put a layer of salad followed by chicken mixture then salad leaves and a drizzle of yogurt.