Chicken-Avocado Salad Stuffed Pitas

Never tried to make Pita bread before, but after reading a blog post over at http://www.underthehighchair.com, I just had to give it a try.  I was especially desirous of making these little creations since it sounded soooo good with a chicken-avocado salad to stuff inside.

Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer.  Add salt and 1 1/2 C. flour and with the dough hook, beat to make a batter.

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Add additional flour until a rough, shaggy mass is formed.

Knead 8 minutes until dough is smooth and elastic.  Add more flour if it is too sticky.

Turn dough out onto a lightly floured surface.

Divide into 6 pieces for larger pitas or 10 for smaller.

Form dough into balls, then flatten with a rolling pin into 1/4 inch thick discs.  (TIP:  VERY important to get the thickness right!  If too thin, they won’t puff and it is very hard to slice them open.)

The rolling pin sleeve my mom gave me at Christmas works beautifully!  Now I want to invest in a cloth-covered pastry board since it really does help keep dough from sticking and having to use so much extra flour to keep that from happening.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425 degrees.  With a large spatula, flip the rounds of dough upside down onto a baking sheet.

Bake 10-15 minutes until light golden.  Store for up to two days well wrapped or frozen for three weeks.

For the salad, use 2 C. cooked, cubed chicken.

Mix in 1 T. sour cream and about 1/4 – 1/2 C. mayonnaise.  Season with salt, pepper and cilantro to taste.

Dice one large ripe avocado.

Gently mix the diced avocado with the chicken salad until well combined.

Cut a pita in half then carefully slice down the centers forming “pockets.”  (I made the mistake of rolling the dough out too thin so mine didn’t puff like they normally do.)

Fill with your favorite ingredients and enjoy!

Wimbush Family Pita Bread – by underthehighchair.com

INGREDIENTS (Dough):

  • 1 T. yeast
  • 1 ¼ C. warm water
  • 1 tsp. salt
  • 3-3 ½ C. flour

DIRECTIONS:  Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.  With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden.

Store for up to two days well wrapped or frozen for three weeks.

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