Vegan 'chicken' pitta recipe
 This vegan chicken-style pitta recipe makes a great plant-based lunch – the homemade pittas are worth the effort, but you could use shop-bought versions to make this meal even quicker. 150g/5½oz self-raising flour, plus extra for dusting½ tsp caster sugar ¼ tsp baking powder 2 tsp sunflower oil 100ml/3½fl oz oat milk, plus extra if needed ½ tsp fine sea salt 150g/5½oz self-raising flour, plus extra for dusting ½ tsp caster sugar ¼ tsp baking powder 2 tsp sunflower oil 100ml/3½fl oz oat milk, plus extra if needed ½ tsp fine sea salt 2 tbsp rapeseed or sunflower oil1 red onion, finely sliced1 green pepper, deseeded and sliced2 garlic cloves, crushed1 tsp fennel seeds1 tsp mustard seeds½ tsp ground turmeric½ tsp hot chilli powder200g/7oz vegan chicken-style pieces (or cooked chicken breast)2 tbsp tomato ketchup2 tbsp dark soy sauce2 tbsp maple syrupsqueeze of lemon or lime juice (optional)fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve 2 tbsp rapeseed or sunflower oil 1 red onion, finely sliced 1 green pepper, deseeded and sliced 2 garlic cloves, crushed 1 tsp fennel seeds 1 tsp mustard seeds ½ tsp ground turmeric ½ tsp hot chilli powder 200g/7oz vegan chicken-style pieces (or cooked chicken breast) 2 tbsp tomato ketchup 2 tbsp dark soy sauce 2 tbsp maple syrup squeeze of lemon or lime juice (optional) fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve Method To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.)Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm.For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly.Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using.Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.) To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.) Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm. Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm. For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly. For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly. Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using. Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using. Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve. Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve.