Grilled Chicken Pitas With Tzatziki

Servings 4


  • 250g white bread flour
  • 7 g yeast
  • 1 Tbs poppy seeds
  • 160 ml water
  • 10 ml oil
  • 5 ml salt
  • 4 chicken breasts
  • 60 ml oil
  • 3 cloves garlic, chopped
  • salt and pepper
  • 250 ml Greek yoghurt
  • 30 ml lemon juice
  • 1 cucumber, diced
  • handful of fresh coriander
  • 1 head lettuce, shredded
  • 2 tomatoes, chopped
  • 2 spring onions, sliced


Pitas: In a bowl mix the flour, yeast, poppy seeds and salt. Pour in 120 ml of the water and the oil. Gather the ingredients with your hands. Add the remaining water as you mix until a soft dough forms.

Lightly dust a working surface with flour and knead the dough for 5 minutes. Transfer to a greased bowl, cover and leave to rise until double in size, about 1 hour.

Preheat the oven to 200 °C.

Return the dough to a lightly floured work surface. Knock it down, divide into 4 balls and shape into flat ovals.

Heat a baking sheet in the oven for 5 minutes. Dust with flour and arrange the pittas on it. Bake for 5 minutes or until browned.

Filling: Mix the chicken breasts, oil, garlic, salt, pepper and 30 ml (2 T) of the yoghurt in a bowl. Stir to coat the chicken well.

Heat a griddle pan over medium heat and cook the chicken on both sides until charred on both sides and done. If it’s not quite done, pop it in the oven until cooked through. Shred the chicken.

Make the tzatziki by mixing the remaining yoghurt with the lemon juice, cucumber and coriander. Season with salt and pepper.

Top the pitas with the chicken, tzatziki, lettuce, tomato and onion


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About the author: Brian Kitching
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