Warm, puffy homemade pita stuffed with juicy chicken, fresh tomatoes and a cool cucumber sauce — this is street-food comfort made in your own kitchen. The magic happens in a dry skillet, where each round puffs into a perfect pocket. Fans of stuffed breads will also love our shortcrust samsa with beef or the Puerto Rican meat pie, and baked lavash rolls with meat and cheese make another great handheld dinner. Browse more weeknight inspiration at Serious Eats.
Ingredients
- 370 g (3 cups) flour
- 200 ml (3/4 cup + 1 tbsp) water
- 2 tbsp vegetable oil
- 1 tsp salt
- For the filling: 200 g (7 oz) chicken breast
- 100 g (3.5 oz) tomatoes
- Lettuce leaves
- For the sauce: 200 g (3/4 cup) sour cream
- 1 cucumber
- 1 garlic clove
- Fresh parsley
- 1 tsp salt, for the sauce
Instructions
- Knead the dough and rest it in a bag for 30 minutes. Divide into 8 equal pieces, shape into balls, and roll into 16-17 cm (6-7 inch) rounds.
- Fry on a dry skillet on both sides, then once more per side, until puffed and spotted.
- Fill each pita with chicken, tomatoes, lettuce, and the sour-cream cucumber sauce.
Tips
Roll the dough evenly to 16-17 cm so every pita puffs reliably — thin spots can tear. Keep cooked pitas covered with a towel so they stay soft and pliable for filling. The sauce tastes even better after 15 minutes in the fridge, so make it first.
Nutrition (per 100 g): 204.9 kcal, protein 14.8 g, fat 4.2 g, carbs 25.7 g.