Slow Cooker Chicken Breast Mini Pita Sliders

For the pitas

1. To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).

2. Whisk in the sugar first and then the yeast. Let sit for 5-10 minutes until it becomes frothy.

3. Whisk in the olive oil and salt.

4. Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.

5. Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.

6. After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 10 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

7. Form the 10 pieces of dough into small circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.

8. After the second rise, roll or use your fingers to press each dough circle into 2 inch wide circles.

9. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place 3-4 rolled out mini pitas in the pan, leaving enough space between for them to cook. Cook for 1 minute 30 seconds and flip. Cook for 1 minutes 30 seconds more. Then, drizzle a little olive oil on the mini pitas (both sides). Cook for 1-2 more minutes, flipping every minute for a total of 4-5 minutes. The pitas should be a deep golden brown and puffed up. Repeat the cooking process until all the mini pitas are cooked.