Submerge chicken thighs in milk for 2 hours, then pat completely dry. Rub with all 1 tablespoon seasonings and ¼ teaspoon spices until coated. Set aside. In a large bowl, whisk lukewarm water, honey, and instant yeast. Let rest for 2 minutes until tiny bubbles form. Mix in the flour, olive oil, and salt using your hands until a shaggy dough begins pulling away from the sides.

Step 2: Knead, Rest, and Roll with Care

Knead the dough firmly on a lightly floured countertop for 3 to 4 minutes until it transforms into a smooth, elastic, slightly tacky ball. Return to the bowl, seal tightly with plastic wrap, drape with a damp kitchen towel, and rest in a warm area for 1 hour. Punch down the dough and divide into equal portions (2 large or 4 small rounds). Shape into smooth balls, cover, and let rest for an additional 20 minutes.

Using a rolling pin, flatten each ball outward into a smooth ¼-inch thick disc.

Critical Baking Rule: Roll evenly from the center outward. Avoid creating thin spots or folding dough over itself. If scratched or uneven, internal steam will escape through that weak point instead of ballooning the pita open into a hollow pocket.

Step 3: Skillet Blast & Airfryer Cook

Heat an ungreased heavy skillet, cast iron pan, or tava(indian pan)over medium-high heat until completely hot. Lay one dough disc flat. Cook for 30 seconds, then flip immediately as tiny bubbles emerge. Cook the second side for 30 seconds until light golden spots form. Flip back to the original side and watch it expand into a giant, hollow balloon (takes about 30 seconds). Remove and place inside a bowl wrapped with a dry towel to trap escaping steam and keep them pliable.

Next, place the chicken thighs in a single layer inside your airfryer. Cook at 380°F (193°C) for 15 minutes, turning once halfway through. Rest for 3 minutes, then slice into thin shawarma strips.

Step 4: Assemble and Crisp

Whisk together the garlic sauce ingredients until velvety. Cut open your fresh, steam-softened pita pockets. Slather the interior with garlic sauce, then stuff tightly with the warm chicken shawarma, pickles, diced tomato, and shredded red cabbage. Whisk the searing paste components together in a small bowl, brush it generously over both exterior sides of the stuffed pita, and press onto a medium-hot pan for 2 minutes per side until beautifully crisp. Serve hot!