1 Dough 3 Types Of Shawarma

CREDITS

@bakers_bite_recipes
Follow the link to view the video https://youtu.be/AnBGhTZ-pgU

INGREDIENTS

Salad 1 tomatoes 1½ onion ½ Cucumber 1 cup Lettuce ½ Bellpeper 1 tablespoon. Dil pickle
Chicken 600g boneless chicken 1 teaspoon. Salt 1 teaspoon. Gralic flakes 1 teaspoon. Chilli flakes 1 teaspoon. Onion powder 1 pepper 1 teaspoon. Peri peri powder 1 teaspoon. Chilli powder ⅛ teaspoon. Cardamom pod ¼ chicken stock cube 1 tablespoon. Lemon Juice 2 tablespoon. Coriander 1 teaspoon. Ginger gralic paste 3 tablespoon. Oil for cooking
Dough 750g cake flour 10g yeast 3 tablespoon. Youghurt 2 teaspoon. Salt 3 tablespoon. Sugar 2 tablespoon. Oil 400ml to 450ml lukewarm water 2 tablespoon.oil for coating

METHOD

Salad In a bowl add all the ingredients in a and mix well and set aside
Chicken In a bowl add the boneless chicken and all the spices, salt, gralic flakes, chilli flakes, onion powder, pepper, peri peri powder, chilli powder, gralic powder, cardamom powder, stock cube, lemon juice, Youghurt, coriander and oil and mix well and let it sit for 5 minutes. In a pan add 2 tablespoon. Oil Once the oil is hot add in the chicken and cook, I forgot to add the ginger gralic paste at the start so I am gonna add it in now. Mix and cook until the oil is realesed.
Remove from heat and set aside to cool completely.
Let's get started on the dough.In a large bowl add in the flour and on one side of the dough add in yeast and sugar and on the opposite side add the salt. If you add the salt on top of the yeast,you will kill the yeast and the yeast will not active.Add in the Youghurt to the bowl, In a bowl of lukewarm water add in the oil, Mix in the ingredients and add in the water mixture and mix until a dough forms,Now transfer the dough to a working surface and knead for 5 minutes, at start the dough will be very sticky the more you continue mixing the less sticky it will become. To a clean bowl add in the oil and add the dough and coat the dough and cover with a cling flim and set aside until it tripples in size. Once the dough has expanded punch down and knead gently.
The classic shawarma Weigh out 150g of the dough, dust the surface with little flour and roll the dough, bigger that your dinner plate. Heat your pan and place the dough on top and spread out and resize if needed.Cook on each until slightly golden.Place the roti on a flat surface and add your favorite condiments I am adding mayo and tomatoes sauce, and spread evenly. Now add in the the salad you made and the chicken and wrap tightly and it's ready.
Mini sharwama Divide the dough into a 50g ball and flatten with you hand or place a cookie cutter and shape the dough I like to make it like this to insure that all the dough turns out the same size.
Place the dough over a medium heat and cook until golden on both sides.
Run a knife through the bun creating a pocket and not splitting it in half.
Add a small amount for tomatoe sauce and mayonnaise and add in the salad and the chicken.
Easy shawarma Weigh out the dough to be 100g Dust the working surface with little flour and roll the dough out the to be the size for a dinner place.
Once the pan is hot brush the pan with oil and place the dough on top and brush the dough with oil, once dough has turned slightly brown flip and cook on the other side and remove from the heat.
Place the roti on a flat surface and add you favorite condiments I am adding mayo and tomatoes sauce and spread it out evenly and add the salad and the chicken and roll it in a way that once side is open.

POSTED ON

11 Nov 2024

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