For the dough except the water everything must be on room temperature and the water should be lukewarm. Make sure it's neither cold nor hot it must be lukewarm else the yeast will not activate. Now add sugar to the water and stir it to dissolve later add the yeast and stir well it will start rising in no time as I'm using active dry yeast if you are using dry yeast or fresh yeast then give it 12-15 minutes to rise. You will see it's becoming frothy on top and it's the sign of well risen yeast.

Sieve the flours if needed in a big bowl then add salt to it and mix well then add half of the butter and mix again. If you are using salted butter then add half of the salt and then add the yeast mixture and mix very well and start kneading at first it will be very sticky. Once mix well then transfer it to a neat and clean working surface and start kneading it in a back and forth motion.

Knead it for a good 14-15 minutes. After kneading the stickiness will go away and it will become smooth. When you will touch it with finger your finger will come out clean it's the sign that the dough is well kneaded. Now grease the same bowl with oil and place the dough in it. Cover it with a cling film then cover it with a kitchen towel and keep it in a warm place to rise for 2 hours or until doubles in size. Then punch it down again cover it and keep it for 20 more minutes.

Then make lemon size balls from the dough and cover it. Now flatten it with your hand then dust some flour on the rolling surface and roll out like a disc or chapati. It shouldn't be too thin or too thick. Then heat up the griddle or tawa and place the. Chapati on it when bubbles start to appear on it after a minute or two then flip it over and cook on that side too for 2 minutes then again flip and puff it up with a tonga or a kitchen towel and the pita bread is ready.

For the filling first clean, wash and dry the chicken then add ginger and garlic paste along with salt and vinegar and mix very well. Keep it aside for an hour to marinate or if time in hand marinate overnight. Then in a pan heat up oil and add onions to it and make it translucent then add marinated chicken to it and mix very well. Do all the process on high flame.

Then add all the spices and mix well and saute for 2-3 minutes then add tomatoes and mix well. Then add the spring onion greens and whites and again mix. Cook on high flame for 2 minutes then lower the flame and cover it and cook it until completely done and oil oozes out. Keep stirring in between then once done add the chopped coriander leaves and mix well and off the flame and allow it to come on room temperature.

For the fatayers roll out small disc then in the centre place some filling then fold it in half just like the gujhiya seal the edges then with the help of a fork press them and place them on a lined and greased baking tray and egg wash them and sprinkle some Nigella seeds or Sesame seeds on top of it and bake it in a preheated oven at 190°c for 30 minutes. Then take out from the oven and transfer it on a cooling rack and cool it down a bit then serve.

For the pita wrap add some mayonnaise on the pita bread then add filling longitudinally in the centre then add some grated carrots on it followed by diced tomatoes and sliced onions. On top of it add some tahini sauce then Dijon mustard then red hot chili sauce and finely tomato sauce or ketchup then roll it and Slantly cut in half cover with aluminium foil on one end and serve.

For the pita pockets cut the pita bread in half and you will see the pocket and this will happen when the pita bread is completely puffed up. Then spread mayonnaise on both the sides. Now add filling on base then all the salads in small portion then again the filling and then all the sauces on top one by one. Serve it hot.

Now all the three styles of fatayers are done. For the better and fool proof results of making pita bread leave it for 10 minutes to proof after rolling it into a disc and then you will end up in a perfect pita bread always.

You can use any filling of your choice either veg or non-veg just make sure the filling is completely dry and there is no water in it.

You can use variety of salads also. You can use lettuce, cucumbers and many other things.

Make it the way you like and enjoy with your loved ones.
Happy cooking and baking