ISLAMABAD: Pita pocket a combination of grilled chicken with veggies and topped with cheese sauce cannot be missed by sandwich enthusiasts. Bursting with the perfect medley of flavours, the following recipe is a culinary essential.
Ingredients:
- 4 cups Flour
- 1 ½ tbsp Yeast
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Oregano
- 1/2 cup Milk
- Water as needed
- 2 Chicken breasts, filleted
- Salt to taste
- 1 tsp Black pepper
- 1 tbsp Lemon juice
- 1 tbsp Mustard paste
- 1 tbsp Oil
- 2 tbsp Flour
- 1 ½ tbsp Butter
- 1 cup Mozzarella cheese
- 1/4 tsp White pepper powder
- Salt to taste
- Pizza sauce as required
- Onion (julienne) as needed
- Tomatoes (julienne) as needed
- Capsicum (julienne) as needed
- Olives (sliced) as needed
- Sweet corns as needed
- Iceberg lettuce (shredded) as needed
METHOD:
- In a bowl, combine flour, yeast, oregano, sugar, salt, oil, and milk. Gradually incorporate water to form a smooth dough. Cover it for thirty minutes.
- Divide the dough into 105-gram balls and roll each into a round shape.
- Cook each round on a medium pan over low flame for forty seconds to 1 minute on each side.
- Transfer the rounds to a grill pan, cooking for at least a minute on each side. Cut them in half to make pockets.
- Cut the chicken breast into thin slices and marinate with salt, pepper, lemon juice, mustard paste, and oil for 15 minutes.
- Grease a grill pan and cook the chicken fillets for 2 to 3 minutes on each side.
- Next, cut the cooked chicken fillets into strips.
- In a pan, heat oil, add butter, and melt. Add flour, cooking on medium-low flame for a minute. Stir in milk until well combined.
- Add white pepper, salt, and cheese, cooking until the cheese melts.
- Spread pizza sauce inside each pita pocket, then fill with iceberg lettuce, chicken, capsicum, tomatoes, and onions.
- Sprinkle olives and sweet corn on top, finishing with a drizzle of cheese sauce.
- Your delectable pita pockets are now ready to be served.
