Dough for Arabic Pita
Ingredients:
- 500 g all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sesame seeds
- 1/2 teaspoon black pepper
- 300 g water
- 4 tablespoons olive oil
Instructions: In a bowl, combine the flour, salt, pepper, sesame seeds, and olive oil. Gradually add the water, kneading until you achieve a soft dough that doesn’t stick to your hands. Add a bit more flour if needed. Cover the bowl and let the dough rest for 30 minutes. Line a baking sheet with parchment paper. Divide the dough into 7 pieces, roll each one into thin pitas, and place them on the baking sheet. Sprinkle more sesame seeds on top, pressing gently to help them stick. Bake in a preheated oven at 190-200°C (375-400°F) for about 15 minutes or until they reach your preferred level of doneness.
Ingredients for 2 Servings
- 2 Arabic pitas
- 1 chicken breast
- Salt, for boiling the chicken
- 1 small onion, finely chopped
- 1 tomato, diced
- 4-5 slices of turkey, chopped
- 1 hard-boiled egg, diced
- 100 g kasseri cheese, cubed
- 250 g mayonnaise
- 2-3 tablespoons ketchup or mustard
- 2 tablespoons olive oil
- Lettuce leaves, as desired
- (Optional) Chopped parsley, capers, or pepper
Instructions for Chicken Salad
In a pot, place the chicken breast with salt and cover with water. Boil over medium heat for 35-40 minutes, until thoroughly cooked. Meanwhile, prepare the other ingredients and place them in a salad bowl, ready to be mixed. Once the chicken is cooked, let it cool slightly, then shred it by hand into small pieces. Add the chicken to the bowl, mixing well so all the ingredients come together.
To Serve
Place the pitas on plates, then top each pita with a generous portion of the chicken salad. Serve with a side of tomato or lettuce salad for a refreshing accompaniment.
This delightful Arabic pita with a rich and creamy chicken salad filling brings together the freshness of vegetables and the heartiness of tender chicken. Enjoy this meal on its own or with a light side salad—perfect for a satisfying and wholesome bite!
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