With all the new bread making that has taken the world by storm, it’s hard to not get swept up in it. This means experimenting with new styles of bread (like pita bread). Then realizing that you now need to eat that (pita) bread. And then being filled with inspiration of all the tastiness that can go into (pita) bread. Okay, if it’s not clear, I made pitas. And they were delicious, as well as not hard to make, yay! So it wasn’t much of a jump to stuff them full of shredded chicken and roasted veggies.Jump to Recipe
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These ended up being Mike’s lunches for the week, and were a huge success. I packed all the parts and he assembled the pitas at work. As packed lunch prep goes this one was a bit of a stretch, but still worked!
Multiple Excuses for Pita!
The desire to make pitas was one of the reasons for this recipe coming about. Though, truthfully there were a few reasons. Due to being in quarantine, I’m trying to cook/process our foods in ways that will help them last a bit longer. So when we get cheeses or fresh veggies, my goal is to have them involved in multiple recipes through the week. Or to have them last slightly longer then they might originally.
Roasting veggies is a great way to have them last in the fridge a bit longer. And if the veggie in particular is looking close to the end of it’s pretty life, roasting them is a good way to revive them. I had bought a large number of red peppers in order to make and preserve some Roasted Red Peppers. So some of those got added to the mix, along with a couple zukes that were starting to lose a bit of their bright freshness.
The next addition needed to be a bit of cheese. What we had in the fridge was some feta that was beginning to get a bit dry. An excellent way to reinvigorate feta is to marinate it! With just a neutral oil and some herbs you can get that feta tasting pretty awesome in no time. You can marinate the feta in pretty large quantities and keep it in the oil in the fridge for a good month. The flavour will become more intense the longer it sits in the marinade. If you use olive oil, the oil will solidify in the fridge. It’s fine if that happens, but you’ll need to let it come up to room temperature before using it.
For making your own pitas, you don’t need any special equipment. They really are super simple. I did a few in my cast iron skillet, and a few on my pizza stone in the oven. But a standard frying pan will work just fine.
Roasted Veggie & Chicken Pitas
- 2 1/2 cups Flour
- 1 1/2 tsp Dry Active Yeast
- 1 tsp Salt
- 1 Tbsp Honey
- 1 Tbsp Olive Oil
- 1 cup Water
- 2 cups Cubed Feta
- 1 cup Sunflower Oil Or any other neutral oil
- 1 Bay Leaf
- 2 tsp Fennel Seeds
- 1 tsp Slightly Cracked Peppercorns
- 2 tsp Dry Basil
- 1/2 tsp Garlic Powder
- 1 tsp Chili Flakes
- 1 tsp Lemon Zest
- 2 small Zucchinis
- 2 Bell Peppers
- 1 Tbsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp Olive Oil
- 1/4 cup Hummus
- 1/4 cup Pesto
- 3 cups Shredded Chicken
- Salad Greens
- Combine all the marinade ingredients in a container with a tight sealing lid. Stir of shake to combine fully.
- Add the cubed feta to the marinade and let it marinate for at least 1 hour. The feta can sit in the marinade in the fridge for up to a month.
- Combine the water, oil, honey and yeast in a bowl for 10 minutes to let the yeast bloom.
- Combine the flour and salt in a large bowl.
- Once the yeast is activated, add the wet ingredients to the flour. Stir into a shaggy dough.
- Knead the shaggy dough until the dough becomes smooth and elastic. About 10 minutes by hand or about 6 minutes in a mixer.
- Set the dough into an oiled bowl, cover and let rise for 45 minutes to an hour, until doubled in size.
- Divide the risen dough into 12 pieces and ball them up. Cover the balls with a damp cloth and let rest for 10 minutes.
- Heat a dry cast iron skillet to medium high (or a pizza stone in the oven at 425F)
- One by one roll out a piece of dough to about 7" across. Place the first rolled out dough into the hot skillet, and cook for 2-3 minutes. The dough will begin to bubble and puff up. Flip the dough and cook until the dough has fully puffed up. Set aside to cool on a tray.
- Repeat with the rest of the dough balls. If you use a pizza stone in the oven you don't need to flip the dough. Just bake for 5-6 minutes.
- Heat the oven to 400F.
- Slice the zucchini and peppers into chunky slices. Spread evenly on a baking sheet. Drizzle with oil, and sprinkle with oregano, salt and pepper. Toss to coat.
- Roast for about 15 minutes until the edges begin to colour, stirring partway through.
- Cut each pita in half and open the halves up.
- Spread one side with hummus and the other with pesto.
- Layer in 1/6 of the roasted vegetables and 1/6 of the shredded chicken. Top the layers with salad greens.
- Repeat with as many pitas as you'll be eating right away. If you're meal prepping this, then don't assemble until you're about to eat.