Homemade Pita Bread & Chicken Shawarma

• Drizzle dough with olive oil; turn to coat in bowl. • Cover bowl with a clean kitchen towel and let dough rise in a warm spot until doubled in size, about 11⁄2 hours. TIP: Place covered bowl on the stovetop and preheat oven to 200 degrees to create the perfect environment for dough to rise.

• Meanwhile, wash and dry produce. Trim and quarter cucumber lengthwise; slice into 1⁄4-inch-thick quarter-moons. Dice tomato into 1⁄4-inch pieces. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Quarter lemon. • In a second small bowl, combine cucumber, tomato, minced onion, feta, juice from half the lemon, salt, and pepper. Refrigerate until ready to serve. • In a medium bowl, combine Shawarma Spice Blend, garlic powder, one packet of yogurt, a drizzle of olive oil, juice from remaining lemon, and 1⁄2 tsp salt (two packets of yogurt and 3⁄4 tsp salt for 4). • Open package of chicken* and drain off any excess liquid. Add chicken to bowl with marinade and stir to coat. Cover with plastic wrap and refrigerate.

• Once dough has doubled in size, adjust rack to middle position and place a baking sheet on rack. Preheat oven to 500 degrees. • Transfer dough to a clean lightly floured work surface (use a couple of big pinches from bowl with reserved flour). Hold dough with one hand and firmly press down and away with the other, then fold dough over itself. Repeat until dough forms a ball, about 20 seconds. • Divide dough into 6 equal portions (12 equal portions for 4 servings); shape each into a ball. Cover dough balls with a clean kitchen towel and let rest for 20 minutes. • Cut parchment paper into 6 6-by-6-inch squares (12 squares for 4).

• Once dough balls have rested, gently flatten one at a time using the palm of your hand. Using a rolling pin and remaining reserved flour as needed, roll each into a 5-inch round, 1⁄4 inch thick. (TIP: Roll gently to preserve air pockets in dough.) Transfer each dough round to a parchment square. • Carefully remove baking sheet from oven and transfer three dough rounds (on parchment squares) to sheet. Return sheet to middle rack and bake until pitas are puffed and golden brown, 5-8 minutes. • Carefully remove pitas from sheet and repeat with remaining dough rounds. TIP: Cover pitas with a clean kitchen towel to keep warm until ready to serve.

• Once pitas are baked, heat a drizzle of oil in a large pan over medium heat. Add sliced onion and chicken and marinade in a single layer; cook, stirring occasionally, until chicken is browned and cooked through, 6-8 minutes.