It’s a great way of serving veggies. Load it up with lettuce, onions, and cucumbers.
The warm pita with freshly cooked chicken and crisp veggies is a medley of flavor in every bite.
Dissolve the Active Dry yeast and sugar in warm water and wait till it becomes frothy.
Add salt and 1.5 cups of all-purpose flour. Add the frothy yeast mix. Keep adding the flour 1/2 cup at a time, till the flour are all mixed. If the dough looks too dry, add a little warm water, 1 tbsp at a time.
Once the dough is formed, divide it into 6 balls.
Flatten each ball with a rolling pin. Keep around a quarter-inch thickness. An even thickness helps them puff.
Place them on a tray and place them in a warm place for 30-40 minutes. They would puff up.
Preheat the oven to 425 F. Flip the rounded dough upside down and place it in the oven.
Bake for 10-15 minutes till the pitas are lightly golden and puff up completely.
Add Olive oil to a pan. Add black seeds and chicken. Cook for 2-3 minutes till the chicken changes color.
Add salt, Red chili powder, Turmeric powder, cumin powder, Tandoori powder, and black pepper powder. Mix well.
Add Ginger garlic paste and mix well. The chicken should start releasing water at his point.
Add the heavy cream and cook till the chicken is completely dry.