Shwarma Rolls

Shwarma Rolls with Home made Pita Bread

For the Pita bread

2 cups flour

1 cup whole wheat flour

Pinch of salt

1 ½ tsp dry yeast

½ cup lukewarm water

1 tbsp sugar

1 tbsp olive oil

Mix together warm water and sugar. Sprinkle the yeast and wait for it to bloom.

Mix together the two flours, yeast, oil and salt. Knead well to form a dough. 

Cover and keep for an hour till it doubles in size. Punch down the dough and keep it covered for another 15 minutes.

Now take small balls of the dough and roll out on a floured surface. 

Heat a tava. Place the rolled out pita on the hot tava. Cook one side then flip. 

Press gently with a kitchen cloth pushing out the air pockets that appear. Soon the pita will balloon.

For the Tahini paste

1 cup hung curd

2 tbsp white sesame seeds

1 tbsp lime juice

3 pods garlic, crushed

 Grind together all ingredients to make a thick paste.

 For the Chicken filling

I have Indianised it a bit using spices that were easily available in my pantry.

250 gm boneless chicken

1 tsp lime juice

1 tbsp garam masala

1 tsp ginger garlic paste

¼ cup hung curd

½ egg, whisked

¼ tsp cardamom powder

Salt and pepper to taste

Marinate the chicken in the above ingredients for an hour. Heat a pan and put 1 tsp of olive oil. Sauté the chicken pieces, cover and cook till done. Once done, shred the chicken into large chunks.

For Paneer filling

If you want to have a vegetarian filling you can substitute the chicken with paneer and follow the same steps.

For assembling

Pita breads

½ cup Tahini paste

Cooked chicken pieces

½ cup mayonnaise

1 capsicum, sliced

1 onion, sliced

Mix the chicken, mayonnaise, capsicum and onions. 

Apply Tahini paste on the Pita breads, put the filling and roll them up.