Cook Out | A mini meal

Chef Kapil Dubey of The Westin Gurgaon puts together an appetizer that can double up as a quick treat

Mini pita summer pockets

Makes 4


250g refined flour

K cup olive oil

K tsp sugar

10g yeast

K cup water

2 medium-size chicken breast pieces

½ cup ready-made tahina

2-3 tbsp yogurt

3 tbsp garlic, chopped

2 tsp lemon juice

K cup mixed salad leaves, chopped (for garnish)

¼ cup tomatoes, diced (optional)

Salt and pepper to taste


To make pita bread, mix flour, salt, sugar, yeast, about half a cup of water and 2-3 tbsp olive oil in a dough mixer, and form a soft dough. Portion it into four small balls and roll out into round discs. Preheat the oven to 140 degrees Celsius and bake for roughly a minute, turning the side twice.

The chicken should be marinated overnight. Marinate the chicken with salt, pepper, 2 tbsp garlic, 2 tsp olive oil and tahina. Before making the pita pockets, heat oil in a pan. Place the marinated chicken and sear on both sides and then finish in the oven at 140 degrees Celsius for 15 minutes. Take out this seared and roasted chicken and cut into small slices. In a mixing bowl, take yogurt, the remaining garlic, salt, pepper, lemon juice and mix well. You can add tomatoes if you want to. Add chicken strips. Now cut the pita bread into half, open it, place the chicken mix in the pocket and serve with salad leaves.