1¼ cups lukewarm water
1½ tsp dry yeast
1½ tsp castor sugar
450g plain flour
½ tsp sea salt
½ cup olive oil, plus extra for brushing
3 tbsp fresh lemon juice
1½ tsp chopped fresh oregano
2 tbsp olive oil
½ tsp salt
4 garlic cloves, minced
500g boneless chicken thighs
½ cup plain Greek-style yoghurt
125g Greek-style feta cheese
1 tbsp lemon juice
1 garlic clove, minced
1 Lebanese cucumber, seeded, coarsely grated and drained
To make pita, mix water, yeast and sugar in a bowl and leave in a warm spot for 20 minutes until mixture foams. In the bowl of an electric mixer with a dough hook, mix flour and salt. Add olive oil and yeast mix and combine; mix until dough is smooth. Turn out on to a lightly floured bench, knead a few times then shape into a ball. Replace in bowl, cover with a tea towel and leave to prove for about 15 to 20 minutes.
To marinate chicken, combine lemon juice, oregano, oil, salt, garlic and chicken in a shallow bowl. Cover with cling wrap and place in refrigerator for 30 minutes.
For tzatziki sauce, put yoghurt and feta in a bowl and blitz with a stick blender until smooth. Add lemon juice, garlic and blitz again to mix. Add cucumber and stir through. Season with salt and pepper if required.
Preheat barbecue or grill plate to medium heat. Divide dough into 12 pieces and roll out into flat, thin discs about 16 centimetres across. Brush with olive oil and place on grill. Gently brush a little oil on top. Cook for 20 seconds or until bread puffs up, then turn over and cook for 20 seconds. Do not cook for too long or they will dry out and become crisp. When cooked, stack them on top of each other and wrap tightly in a clean tea towel to keep warm.
Remove chicken from bowl; discard marinade. Heat a grill pan to medium-high heat. Cook chicken for eight minutes or until done, turning once. Rest on plate, then shred into bite-size pieces.
To serve: Place chicken in each pita bread, top with tzatziki and serve with salad.