Chicken Iskender
3 chicken breasts, chopped into pieces
Cover in live yogurt - about 1/2 cup, just enough to cover.  Mix well.  Place in bottom of the crockpot.
2 onions and about 6 cloves of garlic, pureed well.  Pour over the chicken.
Place slices of 1/4 c butter on top of onions.
Pour 29 oz can of tomato sauce on top
1.5 tbsp of toasted cumin seeds - sprinkle on top.  Press into the tomato sauce.
salt - about 1 tsp, placed on top of the tomato sauce
pepper - about 2 tsp freshly ground.  Place on top of the tomato sauce
3 fresh bay leaves - place in tomato sauce.

Let sit for about 1 hour so chicken can marinate.  Then cook, either 4 hours on high or 8 hours on low.  Serve over pita bread.

Cook in crock pot.  Place chicken on the bottom.  Cover in puree.
Serve over pitas & with yogurt on top.


Pita bread
3 c flour
2 tbsp olive oil
1 1/4 c water
2 tsp yeast
2 tsp salt
Make dough in bread maker.  It should be really moist.  Then keep it in fridge ~4 hrs, kneading again about every hour to knock dough down.  Form dough into balls then pitas - no less than 1/4" thick or else they will be too tough to handle!  Let rest for 20 min.  Bake individually 3 min each.
See http://smittenkitchen.com/blog/2009/03/pita-bread/

Notes:  Sauce is amazing.  Next time I'd do the chicken differently, possibly grilled.  Pitas are amazing.