Brazilian Pita Bread

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Brazilian Pita Bread

A mouth-watering spicy chicken dish reminiscent of leisurely Brazilian cuisine.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
brazilian pita bread
What you'll need
 2 tsp Active dry Yeast
 1 ½ cups Warm Water (not hot)
 1 tsp Honey
 2 tsp Melted Coconut oil
 2 cups Health Riot Cassava flour, plus 30ml extra for handling the dough
 1 tsp Sea salt
Tip
 NB: Cooking time and thickness variation will help determine the end product. Thicker discs with shorter cooking time will yield more of a soft pita bread you can stuff. Thinner discs with longer cooking time will yield a slightly crispier version, perfect for dipping
 NB: If you prefer to use this as a pocket to stuff, cut the pitas open soon after removing from the oven.
Pita Bread Filing
 6 Chicken breasts, cut into large cubes
 Chicken spice
 Peri-Peri sauce
 2 Garlic cloves
 2 Large Tomatoes
 Half a head of Cos Lettuce
 1 Large Lemon
Instructions:
1

Preheat your oven to 200 degrees Celsius.

2

In a mixing bowl, combine water, yeast and honey and allow to sit for a few minutes.

3

Add in the flour, oil and salt.

4

Stir with a spoon and then kneed by hand until a large ball of dough is formed.

Instructions:
5

If the dough is too wet to handle nicely, add 10 ml extra Health Riot Cassava flour at a time, until it is worked in and easy for you to roll in your hands. However, try keep it as wet as possible, as the drier it is, the more the edges will crack around.

6

Roll the dough out and divide into 6 equal portions.

7

Take each portion, one at a time, and make a ball.

8

Roll each ball of dough between two pieces of wax paper (each pita should be about 5-6 inches in diameter), then wet your hand with water and lightly rub it over the rolled out pita. If there are cracks use your hands to seal it back together. Remove the top piece of parchment after rolling out before baking.

9

Bake pitas (as many as will fit on a baking sheet) for 5 minutes on each side or longer, depending on your preference of having 'pocket' or 'dipping' pitas.

Pita Bread Filling
10

Place the chicken cubes in a bowl; pouring over the peri-peri sauce, chicken spice, finely chopped garlic cloves and the juice of half lemon. Mix together well and ensure the chicken is fully coated. Cover the bowl and marinate in the fridge for at least an hour before cooking.

11

Once marinated, place chicken pieces on skewers, 6 pieces to a skewer.

12

Heat a grill pan (or light the bbq if you’re cooking over a flame). When ready, place the chicken on the grill until cooked.

13

When ready to serve, fill your pita bread with chopped lettuce, tomato pieces and serve with the succulent lemon peri-peri chicken skewers on top.

Ingredients

What you'll need
 2 tsp Active dry Yeast
 1 ½ cups Warm Water (not hot)
 1 tsp Honey
 2 tsp Melted Coconut oil
 2 cups Health Riot Cassava flour, plus 30ml extra for handling the dough
 1 tsp Sea salt
Tip
 NB: Cooking time and thickness variation will help determine the end product. Thicker discs with shorter cooking time will yield more of a soft pita bread you can stuff. Thinner discs with longer cooking time will yield a slightly crispier version, perfect for dipping
 NB: If you prefer to use this as a pocket to stuff, cut the pitas open soon after removing from the oven.
Pita Bread Filing
 6 Chicken breasts, cut into large cubes
 Chicken spice
 Peri-Peri sauce
 2 Garlic cloves
 2 Large Tomatoes
 Half a head of Cos Lettuce
 1 Large Lemon

Directions

Instructions:
1

Preheat your oven to 200 degrees Celsius.

2

In a mixing bowl, combine water, yeast and honey and allow to sit for a few minutes.

3

Add in the flour, oil and salt.

4

Stir with a spoon and then kneed by hand until a large ball of dough is formed.

Instructions:
5

If the dough is too wet to handle nicely, add 10 ml extra Health Riot Cassava flour at a time, until it is worked in and easy for you to roll in your hands. However, try keep it as wet as possible, as the drier it is, the more the edges will crack around.

6

Roll the dough out and divide into 6 equal portions.

7

Take each portion, one at a time, and make a ball.

8

Roll each ball of dough between two pieces of wax paper (each pita should be about 5-6 inches in diameter), then wet your hand with water and lightly rub it over the rolled out pita. If there are cracks use your hands to seal it back together. Remove the top piece of parchment after rolling out before baking.

9

Bake pitas (as many as will fit on a baking sheet) for 5 minutes on each side or longer, depending on your preference of having 'pocket' or 'dipping' pitas.

Pita Bread Filling
10

Place the chicken cubes in a bowl; pouring over the peri-peri sauce, chicken spice, finely chopped garlic cloves and the juice of half lemon. Mix together well and ensure the chicken is fully coated. Cover the bowl and marinate in the fridge for at least an hour before cooking.

11

Once marinated, place chicken pieces on skewers, 6 pieces to a skewer.

12

Heat a grill pan (or light the bbq if you’re cooking over a flame). When ready, place the chicken on the grill until cooked.

13

When ready to serve, fill your pita bread with chopped lettuce, tomato pieces and serve with the succulent lemon peri-peri chicken skewers on top.

Brazilian Pita Bread

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