Mix warm water, sugar and yeast. Leave for 5 minutes until foamy.

Add oil, salt and flour. Knead until smooth.

Cover and leave to rise until doubled in size.

Divide into 6 balls, roll out and cook on a hot pan over medium heat until golden on both sides.

Cover with a clean kitchen towel.

For the filling; sauté onions and Scotch bonnet in a little oil. Add shredded chicken, spices and seasoning. Stir-fry briefly, then remove from heat.

Allow to cool, then mix in mayonnaise and ketchup.

Cut open the pita bread and fill with the chicken mixture.