Spelt Pita Bread with Grilled Chicken Kebab
Ditch the takeaway for this fakeaway spelt pita bread with grilled chicken kebab. Bread machine pita with spelt flour and melt in the mouth chicken kebab.
Ingredients
Pita breads (see note 1):
- 250ml (1 cup) milk
- 2 tablespoons olive oil
- 350g (3 cups) spelt flour (see note 2)
- ½ tablespoon sugar
- 7g (2 tsp) dried yeast (see note 3)
- ½ tablespoon salt
Grilled chicken:
- 200ml (¾ cup) Greek yoghurt
- juice of ½ lemon
- 1 tablespoon olive oil
- 1 tablespoon ketchup
- ½ tablespoon Worcestershire sauce
- 4 cloves garlic (crushed)
- 2 teaspoons paprika
- 1 teaspoon chilli powder
- ½ teaspoon oregano
- salt & pepper (to personal taste)
- 800g (28¼ oz) chicken (chopped into large chunks)
- olive oil (for cooking, if required)
Garlic sauce (see note 4):
- 250g (1 cup) Greek yoghurt
- 150g (¾ cup) mayonnaise
- 4 garlic cloves (crushed)
- juice of ½ lemon
- ¼ teaspoon paprika
Chilli sauce:
- The chilli sauce comes from Fuss Free Flavours
Instructions
Pita breads (see notes):
Bread Machine:
- Add the milk and olive oil to your bread machine pan. Then add the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
Stand Mixer:
- Add the milk and olive oil to your stand mixer, and quickly mix together. Add the remaining ingredients. If you need more flour, just add it a little at a time.
- Allow the mixer to knead the dough for around 5-10 minutes (until the dough is soft and pliable).
- Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
- When the dough is ready, knock it back, and form into a rough ball.
For both methods:
- When the dough is ready, line one or two large baking trays with paper. Pre-heat the oven to 225ºC / 437℉ (the oven needs to be very hot to ensure the pitas puff, so give the oven plenty of time to warm).
- Divide into 6-8 balls (depending on how large you want them) and roll out (using a little flour if necessary) into oval shapes. You will need them to be very thin otherwise you will not get pita pockets, so it might be a good idea to roll out then transfer to your baking tray. If the dough springs back, roll several times until it is thin. If the pitas are too thick, they will be more like naan bread.
- Sprinkle (or brush over) a little cold water and bake for around 3-4 minutes. They are ready when they have completely puffed up. They will be very pale and soft but don't over-bake or your pitas will be dry and the pockets will be harder to open.
- Place pitas on a tea-towel and cover completely until ready to serve. Eat them warm (you can make them in advance and warm them in the oven for a few minutes before using).
Chicken kebabs:
- Mix the chicken kebab ingredients together then add the chicken. Cover and place in the fridge for at least one hour but several hours is better.
- When ready to cook either place the chicken on skewers and grill (if it is summer, you can BBQ them), grill them in the oven or use a frying/griddle pan.
Sauces:
- Garlic sauce: mix all ingredients together until well combined. Place in the fridge and let rest for as long as you can (this way, the flavour really intensifies).
- The chilli sauce comes from Fuss Free Flavours. Please pop over to find the recipe and ingredients.
Notes
- I have made the dough using both a stand mixer and bread machine. Although I see no reason why you couldn't make the dough by hand, I have not personally tried it.
- You can use spelt or regular flour for this recipe (use the same amount).
- In Sweden we have something called dried yeast. It is used both in warm liquid and allowed to proof, and it is also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar to our dried yeast.
- The measurements for the garlic sauce make a lot. We love it. However, you don't need this much - simple halve or quarter the ingredients if you don't need as much.