Chicken Pita Sandwich with Deep-Fried Mushrooms

To make the pita bread; add the flour, instant yeast, extra virgin olive oil, sugar, salt and water (start with 2 cups) to the bowl of your mixer. Turn the machine on low (can also knead by hand in you desire) and let the machine pull the mass into a soft dough. If needed, add additional water a little at a time to bring the mass into a soft dough.

Knead the dough for approximately 10 minutes or until the dough is smooth. Transfer the dough to a greased bowl, spray the top of the dough with vegetable oil and let it proof until doubled in size.

Remove the dough and roll into a long log, cut the dough log into baseball size pieces and shape them as you would rolls. Spray the tops of each of the newly shaped dough pieces and let them rest for 10-15 minutes.

While the dough pieces are resting, preheat your oven to 400 degrees with a heavy cast iron skillet or baking sheet in the oven.

Flour your work surface and roll out the pita pieces to be about 1/4 inch thick. Place the prepared pita dough on the preheated skillet or baking sheet and bake for about 10 minutes or until the pita is golden brown. Remove from the oven and let them rest and cool on a cooling rack.

When cooled, slice the pita in half in preparation for the chicken salad.

To make the chicken salad; combine the extra virgin olive oil, balsamic vinegar, seasoning blend and season salt in a medium size mixing bowl and whisk together to combine.

Add the chopped lettuce and chicken tossing gently to coat with the dressing.

Gently stuff the chicken salad into the freshly made pita bread and finish each pita with some sliced tomatoes.

Here’s the link for my deep fried mushroom recipe: https://cookingwithchefbryan.com/recipe-view/deep-fried-mushrooms/ .