Chicken Musakhan on Pita with Sumac and Walnuts with homemade rolls

👨‍🍳 Method

For the homemade rolls ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Divide the dough into 12 equal balls: cut it with a bench scraper and roll each piece under your palm into a smooth ball.

   Bench scraperKitchen scale

   💡Balls of equal weight bake in the same time: weigh the dough and divide it by weight, not by eye.
5. 5
   Place the balls on parchment paper on a baking sheet, with space between each ball.

   Baking panParchment paper

   💡Leave space between the balls: they grow as they rise and in the oven, and when crowded they stick together and bake pale at the sides.
6. 6
   Cover and Let rise another 30 minutes, until the rolls have risen.

   Plastic wraporKitchen towel
7. 7
   Preheat the oven to 180°C (355°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
8. 8
   Bake 15–20 minutes, until the rolls are golden.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.

For the Caramelized Onion

1. 9
   Heat the oil in a pot and fry the onion over medium heat 20 minutes, stirring, until it is deep brown.

   StovePot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.

To assemble

1. 10
   Preheat the oven to 200°C (390°F).

   Oven
2. 11
   Add the sumac, cumin, turmeric, salt and black pepper to the onion in the pot and stir.

   Stove
3. 12
   Add the chicken pieces and fry 5 minutes on each side. Add a little water, cover and cook 35 minutes, until the chicken is tender.

   StoveLid
4. 13
   Arrange the pitas in a baking dish.

   Baking pan
5. 14
   Spread half the caramelized onion over the pitas.
6. 15
   Arrange the chicken pieces on top and cover with the rest of the onion.
7. 16
   Bake 20 minutes, until the chicken is browned and the pitas are crisp at the edges.

   OvenBaking pan
8. 17
   Sprinkle the walnuts and parsley on top and serve hot.