Pita with Eggplant and Chicken
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 125g |
| All-Purpose Flour | 125g |
| Water | 150g |
| Extra Virgin Olive Oil | 15g |
| Fine Salt | 6g |
| Malt | 1 tsp |
| Dry Yeast | 3g |
| Chicken Breast | 1 kg |
| Paprika | 1 tsp |
| Rosemary | To taste |
| Oregano | To taste |
| Extra Virgin Olive Oil | 5 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Eggplant | 100g |
| Seed Oil (for frying) | As needed |
| Fine Salt | To taste |
| Plum Tomatoes | 200g |
| Fresh Spinach Leaves | 20g |
| Greek Yogurt | 200g |
| Lemon Zest | 1 tsp |
| Lemon Juice | ½ lemon |
| Chives | To taste |
Instructions
-
Prepare the Pita Dough:
- To start, prepare the pita dough using the ingredients listed above. Follow the recipe for the pita dough and ensure you get a smooth and elastic mixture. Allow it to rise for the first time.
-
-
Marinate the Chicken:
- While the pita dough is rising, take the chicken breast and slice it into thin strips. In a large bowl, combine the chicken with 5 tablespoons of extra virgin olive oil, salt, pepper, and a teaspoon of paprika.
- Mix the ingredients thoroughly to coat the chicken evenly, ensuring each piece is well-seasoned. Cover the bowl with plastic wrap and set it aside to marinate while the dough rises.
-
Prepare the Yogurt Sauce:
- In a small bowl, add the Greek yogurt and mix it with the zest of one lemon and the juice of half a lemon. Stir the ingredients together until smooth, then cover and refrigerate the sauce until needed.
-
Fry the Eggplant:
- Wash the eggplant and cut it into thin rounds. In a deep pan, heat seed oil to 170°C (338°F). Fry the eggplant slices in small batches to avoid overcrowding the pan. Fry until golden and crisp, then remove from the oil and place on a paper towel-lined plate to absorb any excess oil. Salt the eggplant to taste.
-
Bake the Pita:
- Once the pita dough has risen for the second time, preheat the oven to 250°C (482°F) with static heat. Place the pita dough in the oven and bake for about 8 minutes until golden and puffy.
-
Prepare the Toppings:
- While the pita bakes, slice the plum tomatoes into thin wedges. Set them aside. Also, grill the marinated chicken strips in a hot pan until they are cooked through and have a nice golden color.
-
Assemble the Pita:
- After the pita is baked, remove it from the oven. While still warm, spread a layer of the Greek yogurt sauce on top of the pita. Arrange the fried eggplant slices, tomato wedges, and grilled chicken strips on top.
-
Serve and Enjoy:
- Garnish with fresh spinach leaves and sprinkle with a little rosemary and oregano to taste. Drizzle with a final touch of extra virgin olive oil and serve the pita hot. Enjoy your delicious, Mediterranean-inspired pita with eggplant and chicken!
Notes:
- You can adjust the seasoning to your taste by adding more herbs like basil or thyme.
- If you prefer a spicier flavor, consider adding a pinch of chili flakes to the yogurt sauce.
- This dish is perfect for a light yet fulfilling meal, and the combination of flavors will surely delight your taste buds.
This Pita with Eggplant and Chicken is a simple yet flavorful recipe that brings together the richness of the chicken, the smokiness of paprika, and the refreshing creaminess of the yogurt sauce. Whether you’re cooking for a weeknight dinner or a special gathering, this dish is sure to impress. Enjoy!
