Homemade Pita Bread & Chicken Shawarma

• Add a drizzle of olive oil to bowl with dough; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm spot until doubled in size, about 1 1⁄2 hours TIP: Place covered bowl on the stovetop and preheat oven to 200 degrees to create the perfect environment for dough to rise.

• While dough rests, 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 two lemon wedges (four wedges for 4), salt, and pepper. Refrigerate until ready to serve. • In a medium bowl, combine Shawarma Spice Blend, garlic powder, juice from remaining lemon, 1 packet yogurt, a drizzle of olive oil, and 1⁄2 tsp salt. • 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 oven rack to middle position and place a baking sheet on rack. Preheat oven to 500 degrees. • Transfer dough to a lightly floured work surface. 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 six equal portions (twelve portions for 4 servings); shape each into a ball. Cover dough balls with a kitchen towel and let rest for 20 minutes. • Cut parchment paper into six 6-by-6-inch squares (twelve 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 4 to 5-inch round about 1⁄4 to 1⁄2 inch thick (TIP: Roll gently to prevent air pockets from being forced out.) 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 and repeat with remaining dough rounds. TIP: Cover pitas with a 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.