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In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add olive oil, salt, and flour. Mix and knead into a soft dough. Cover and let rise for 1 hour or until doubled.
Marinate the Chicken:
Mix chicken with yogurt, olive oil, lemon juice, garlic, and all spices. Marinate for at least 30 minutes (up to overnight for deeper flavor).
Cook the Chicken:
Heat a pan over medium heat. Cook chicken until browned and fully cooked through. Set aside.
Shape the Pockets:
Divide dough into 12–14 balls. Roll each into a small flat round.
Fill one half with chicken and optional extras. Fold over and seal the edges.
Bake or Pan-Fry:
Bake at 200°C (392°F) for 15–18 minutes until golden OR pan-fry with a touch of oil until golden on both sides.
Serving and Storage Tips:
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