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Ingredients 250g Strong bread flour 5g Salt 7g Quick action yeast 160ml Tepid water 2 tsp Olive oil 5g Black onion seeds   Filling
1 Bag mixed leaves 200g Chicken fillets 1 Tblsp olive oil 1 level tsp rosemary –fresh or dried 1 level tsp garlic salt 1 ripe avocado - cubed ½ green pepper – thinly sliced Caesar dressing 30g Parmesan shavings
Method • Set the oven to 230°C Fan and place a tray in the oven to get hot. • Put the flour in a bowl (mixer with dough hook if you have one otherwise use a fork) and add the yeast to one side and the salt on the opposite side. • Add the black onion seeds and mix all together quickly. • Add the water and oil and mix until all the flour has been absorbed. • Tip a little oil on to the work surface and tip out the dough, knead until you have a smooth ball, about 5 minutes. • Place into a lightly greased bowl, cover with a clean cloth and leave to prove until the dough has doubled in size – about an hour and a half. • Tip out the dough on to a surface lightly dusted with flour and knock back by kneading for a couple of minutes. • Forms the dough into 6 equal size balls then roll each one into an oval about 1cm thick. • Take the hot tray from the oven, lightly dust with flour and place the ovals on it – you may need to cook in 2 batches. • Bake for about 10 minutes until the breads are puffed up and just light brown. Remove from the tray and cool. Cook any further batches the same. • Char grill the chicken fillets by placing them in a polythene bag along with the oil, rosemary and garlic, shake until thoroughly covered. • Place on a griddle or in a pan and cook for 4 to 5 minutes until cooked through and golden. Remove and cool. • Mix together the salad leaves, cubed avocado, sliced pepper, dressing and parmesan shavings. • Cut the cooled chicken into pieces about an inch long and add to the salad. • Slice open the pitta breads on one side and fill each with the Caesar salad. • Serve and enjoy