Step 1

1.Start by making the pittas. Mix the flours, cumin seeds and salt in a bowl. Separately dissolve the yeast and sugar in a little of the warm water

Step 2

2. Make a well in the centre of the flour and add the yeast mixture, olive oil and enough of the remaining water and slowly incorporate the wet ingredients to make a firm but soft dough

Step 3

3. On a floured surface knead the dough for a good 10 minutes (here's where you burn all your calories) or until smooth and elastic in texture. Place in an oiled bowl, cover and leave it to rise for 1 hour or until it has doubled in size. I like to wrap the bowl in a duvet, it works like a treat

Step 4

4. Knock back the dough for 2-3 minutes, then cover and prove again for 5 minutes

Step 5

5. Divide the dough into 4 and shape it into little rolls on a floured surface and with a rolling pin flatten the dough into the characteristic oval pitta shape. Cover and prove for 10 minutes

Step 6

6. Preheat the oven to 220C and get started on the stew: in a heavy based pan let the oil get hot and brown the chicken. Remove from pan and set aside

Step 7

7. Fry the onion and harissa until the onion softens. Add lentils and carrots and fry for a couple of minutes

Step 8

8. Return the chicken to the pan and add all remaining ingredients. Cover and cook it on medium to low heat for about 30-50 minutes

Step 9

9. Lightly cover a baking tray (or even better a clay baking stone if you have one) with flour and preheat in the oven for 5 minutes. Place the pittas on the hot baking tray and bake for 5-10 minutes or until they are puffed up.

Step 10

10. Serve the stew with the pittas while they are still warm.