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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.
Course: Main Course
Cuisine: British
Keyword: Spelt Pita Bread with Grilled Chicken Kebab


Pita breads (makes 6):

  • 250ml milk
  • 2 tablespoons olive oil
  • 350g spelt flour
  • ½ tablespoon sugar
  • 7g dried yeast
  • ½ tablespoon salt

Grilled chicken:

  • 200ml 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 chicken (chopped into large chunks)
  • olive oil (for cooking, if required)

Garlic sauce (see note 1):

  • 250g Greek yoghurt
  • 150g mayonnaise
  • 4 garlic cloves (crushed)
  • juice of ½ lemon
  • 1/4 teaspoon paprika

Chilli sauce:

  • See instruction 6 (below)


  • Prepare the pita bread first: add all bread ingredients to your bread machine and set it to make dough. When ready, line one or two large baking trays with paper. Pre-heat the oven to 225ºC (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).
  • For the chicken: mix all 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. 
  • For the 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. 


  1. 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.
  2. The pita bread recipe has been devised for a bread machine. You could make the dough by hand although results cannot be guaranteed.
  3. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.