Pita au Poulet
Chicken Pies with Bread Dough
- 2 tsp. Dry yeast
- Pinch Sugar
- 1 Cup Warm water
- 3 1/3 Cups White bread flour
- 1 tsp. Salt
- 1 Tbsp. Oil
- 1 lb. Onions chopped
- 4 Tbsp. Oil
- 1/2 lb. Chicken fillets skinless, cut into pieces
- 1 Lemon a squeeze
- Salt and pepper
- 4 Tbsp. Corriander chopped
Dissolve yeast with sugar in about half of the water and leave for 10 minutes, until it froths.
In a large bowl, mix flour with salt, oil, yeast mixture, and enough of remaining water so dough hold together in a ball.
Begin mixing with fork, then work with hands. Knead for 10 minutes, until smooth and elastic.
Pour 1/2 tablespoon of oil in bowl and roll dough around to cover all over.
Cover bowl with plastic wrap and leave in warm place for 1.5 hours, until doubled in bulk.
For filling, fry onions in oil until soft and golden.
Add chicken and season with salt and pepper. Squeeze some lemon juice in and cook for 10 minutes. Remove from heat and add corriander.
Divide dough into 12 balls. Roll out to about 4 inches in diameter and leave to rise for 30 minutes.
Spread filling on 6 of the rounds within 1/3 inch of edge.
Cover with remaining rounds and pinch edges to seal pies. Brush tops with egg yolk wash and bake in preheated 375°F (190°C) for about 30 minutes, or until golden.