First, prepare the filling. Heat the oil in a wok or wide pan and add the onion slices, stir fry for a minute followed by the ginger and garlic pastes. Stir these in for a few seconds. Then add the cabbage, capsicum, carrot and chillies.

Add the soy sauce, salt and pepper. Cook over high heat whilst stirring regularly until the veggies soften. Add the cooked shredded chicken, ketchup and lemon juice. Stir well and taste. Adjust seasoning if needed. Set aside to cool.

Next, prepare the folded pitas.
Warm the milk and water. Mix the flour, oil, salt and yeast then make a hole in the center and pour the water & milk. Gently combine, and knead thoroughly until the dough is soft and smooth

Wipe some oil on the palms of your hands and rub over the ball of kneaded dough, then cover and let it stand in a warm place for about an hour or until it rises to about double it's size.

Once well-risen, make 8-10 balls of equal size. Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you need to use a light hand)

Brush each rolled out circle lightly with margarine, butter or oil and then fold it over in half to form a semi-circle. Repeat with all the remaining balls of dough

Place the folded pitas on a lightly floured surface and cover them with brown paper or a light towel so that not too much air can get in. Leave them to stand for about 2 hours until they rise again.

Heat up a heavy pan, and place a few folded pitas on it. Put the heat on medium and cook the pitas, turning them until both sides are golden. You can dip the tip of your spoon in oil n gently wipe over the pita n under it to give it a good colour as it cooks. Once done on both sides, remove and place them on a wide plate. Continue until all are done. 

Gently open the folded side slightly just to ensure it does not seal shut with the steam as they cool.

Try not to pile the folded pitas on top of each other until after they have cooled. This keeps them nice and plump for filling. To store these, you can wrap them in cling film and freeze for up to 3 weeks.

Fill the pitas with the prepared filling and serve