Mix flour, salt and yeast in a baking bowl. Add butter up to and including garlic, knead into a soft, smooth dough. Add chilies, knead briefly. Cover and let dough rise at room temperature for about
Rise until doubled, about an hour.
Shape: Divide dough into portions.Shape by hand into patties about 15 cm in diameter, rise repeatedly for about thirty minutes. Heat a non-fat frying pan, reduce the temperature, bake the pitta breads in turn on both sides for about 4 minutes with the lid closed, keep warm. Slice diagonally before serving.
Chicken stuffing: cut chicken cutlets lengthwise into three strips each, cut these diagonally to the grain into slices about 5 mm thick.
Heat oil in a frying pan, reduce temperature, fry chicken in portions, remove. Add onion and garlic to the same frying pan, sauté, add chicken repeatedly. Add water, season, bring to boil. Cover and simmer over medium heat for about
ten minutes.
Vegi filling: Heat butter in a frying pan, add carrots, sauté. Add water, season, simmer for about 10 minutes until soft. Add corn kernels, only warm up.
Serve: Arrange fillings, lettuce and sauce in baking bowls. Fill pitta breads as desired.
Tip: Use ready-made pitta breads. Cook according to instructions on package.
Tip: The higher the fat content in the yogurt, the aro
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