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About this recipe:
Shwarma is a Middle Eastern dish that is widely made in the Bengal. This is a recipe for "pocket" shwarma made by filling in the inside of a thick baked tortilla. Serve with sauce or ketchup.
2.5 cups of all purpose flour
salt as needed
2 tablespoons of milk powder
1.2 tablespoons of milk powder
5 teaspoons of sugar
water as needed
1 cup of extra flour
2 tablespoons of ghee or oil
2 chicken breasts
black pepper powder-a few pinches
2 tablespoons of mayonnaise
1 tablespoon of chili sauce
1 tablespoon of lemon juice
1 tablespoon of tomato ketchup
1.5 cups of boiled potatoes, peeled and cubed
1/2 cup of chopped carrots
1/2 cup of chopped cucumbers
Mix the flour, salt, milk powder, yeast, eggs and sugar together.
Add in luke warm water and mix well so that a dough forms.
Kneed and roll for a while and then mix in a little of the extra flour
Continue to kneed and roll while adding a bit of flour at a time, until no flour or dough sticks to the fingers.
Vertically drop the dough 5-7 times at one arm’s distance on to a counter top or board.
Cover and set aside for 20 minutes.
Now make small balls out of the dough. Roll out each ball into small oval shaped tortillas. Repeat for the rest of the dough balls.
Place the rolled out tortillas in a greased bread baking tray.
Set the tray by a warm place, preferably by a gas stove where something is being cooked, for 20 minutes.
Now bake the tortillas in a preheated oven for 25 minutes at 160 degree Celsius.
Meanwhile prepare the shwarma filling.
Boil the chicken breasts in just a little bit of water, such as 1/2 cup of water. Sprinkle salt and a pinch of black pepper powder. Boil until all the water dries up.
Cube the chicken breasts.
In a bowl, mix mayonnaise, chili sauce, salt, lemon juice, pinch of black pepper powder and tomato ketchup.
Mix in the potato, cucumber and carrot cubes. Set aside.
Cut each of the tortillas in half along the width.
Fill the inside pocket of each half of the baked tortilla with the chicken filling.
Serve with sauce.
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