Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the pittas, whisk the yeast, sugar and 75ml warm water then leave to sit for 15 minutes. Add in the warm milk, 1 tbsp olive oil, salt and half the flour and mix until well combined. Add the rest of the flour and bring together as a dough then knead for about 10 minutes until smooth and elastic, adding a little more flour if you need to.Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave until doubled in size, about 1-1½ hours.
To make the chicken, put the breasts in a dish then whisk the lemon juice, oregano, 3 tbsp olive oil and garlic, season and pour over. Leave to marinate for 30 minutes.
Tip the dough out, knead briefly to knock the air out, then divide into 4. Roll each portion out into a rough round, about 18cm on a lightly floured worksurface. Heat a large non-stick heavy frying pan. Add 1 or 2 pittas and cook until bubbles begin to form on the surface and the bottom is golden brown, then flip and cook the other side. Keep warm under foil while you make the rest.
To make the tzatziki, halve the cucumber lengthways and scrape out the seeds using a teaspoon.
Roughly grate the cucumber into a colander then squeeze out as much liquid as you can. Mix with the rest of the ingredients and season.
Heat a griddle pan to high. Cook the chicken for 3-4 minutes on each side until golden and cooked through. Rest for a few minutes then cut into thick slices. Stuff into the warm pittas with the onion, tomatoes, lettuce and tzatziki.