Wash and dry produce.

Place flour in a large bowl. Reserve 1/4 cup flour in a small bowl and set aside (reserve 1/2 cup flour for 4 servings) (TIP: Reserved flour will be used for rolling and forming in Steps 4 & 5).

In large bowl with flour, add 1 tsp yeast, 1 1/2 tsp salt, and 1/2 tsp sugar (2 tsp yeast, 1 TBSP salt, and 1 tsp sugar for 4). Whisk to combine.

Add 3/4 cup warm water (TIP: For the perfect water temperature to help activate the yeast, microwave 1/4 cup water until steaming, 60-90 seconds, then add 1/2 cup tap water) and 1 TBSP olive oil (1 ⅓ cups water and 2 TBSP olive oil for 4). Stir until the flour is absorbed and you have a sticky dough ball, about 30-60 seconds.

Drizzle top of dough with a drizzle of olive oil; turn dough to coat. Cover with a kitchen towel and let rise in a warm spot until dough has doubled, about 1 1/2 hours.

While dough is resting, Quarter cucumber lengthwise; slice into 1/4-inch-thick pieces. Dice tomato into 1/4-inch pieces. Halve, peel, and thinly slice onion; finely chop a few slices until you have 1 TBSP (2 TBSP for 4 servings). Quarter lemon. 

In a second small bowl, combine cucumber, tomato, finely chopped red onion, feta, juice from 2 lemon wedges (juice from 1 whole lemon for 4), salt, and pepper. Stir to combine. Refrigerate salad until ready to serve. 

Open package of chicken and drain off any excess liquid. In a medium bowl, combine chicken, shawarma spice, garlic powder, juice from remaining lemon wedges, 1 packet of yogurt, a drizzle olive oil, and ½ tsp salt. Cover with plastic wrap and refrigerate until ready to cook. 

Once pita dough has doubled in size, adjust oven rack to middle position and place a baking sheet on the middle rack in the oven. Preheat oven with baking sheet to 500 degrees. 

Cut parchment paper into six 6-inch x 6-inch small squares (twelve squares for 4 servings). Turn out the dough onto a lightly floured work surface using 1-2 TBSP of reserved flour. Knead briefly to form a ball. Divide the dough into 6 equal portions (12 portions for 4). Reform each portion into a ball. Cover with a kitchen towel and let rest 20 minutes.

Once dough balls have rested for 30 minutes, flatten one ball at a time, and, using remaining reserved flour as needed, gently roll out with a rolling pin until you have a 4-to-5-inch round, ¼-½-inch-thick (TIP: the key is to not roll too aggressively in order to prevent the air pockets from being forced out.) Transfer each round to a sheet of prepared parchment paper.

Once all 6 pitas are formed, carefully remove preheated baking sheet from oven. Carefully add 3 pitas with parchment paper to hot baking sheet. Carefully return to middle rack and bake pitas until puffy and golden brown, 5-8 minutes. Remove cooked pitas and repeat with remaining pitas. (TIP: Cover cooked pitas with kitchen towel to keep them warm until ready to serve.)

Once pitas are baked, heat a drizzle of oil in a large pan over medium heat. Add yogurt marinated chicken and any remaining marinade in a single layer; cook, stirring occasionally, until browned and cooked through, 6-8 minutes.

Serve warm pitas, shawarma chicken, cucumber salad, and remaining yogurt family style. Enjoy as a bowl, or halve pitas, carefully open the pockets, and fill with chicken, cucumber salad, and remaining yogurt.