Turkish Shawarma

Self cooking photograph

An easy and healthy treat ;)
Bread:
allpurpose flour	1/2kg
sugar	1tsp
salt	1tsp
yeast	2tsp
oil	3tbsp
Luke warm water to make dough.
Method:
Mix everything together except water.
Now add enough water to make dough.
(Don’t knead too hard)
Cover the dough with a cling wrap and keep it in warm place for 1 to 2 hour.
Now knead again until smooth.
Divide the dough into 15 portions.
Sharp each portion into a ball and roll out into an oval.
Transfer the bread to lightly floured baking tray.
Let it stand for 10 minutes.
Bake in preheated oven at 230 C for 10 minutes or until puff.
Chicken Filling:
chicken boneless	1 kg, small cubes
ginger/garlic paste	1tbsp
onions	2, chopped
capsicum	1, chopped
green chillies	7, chopped - adjust ur taste
blackpepper	1/2tsp, crushed
red chilli flakes	1tsp
lemon juice	2 tbsp
oil	1tbsp
Method:
Marinate the chicken with garlic, ginger, green chillies for half an hour.
Heat oil in a pan and fry onions till transparent.
Now add marinated chicken and cook until chicken is tender.
Add capsicum, black pepper, red chilli flakes and lemon juice.
Mix well and cook on low heat for 3 minutes.
Now fill all the oval pockets with cooked chicken.
Serve with relish/ salad, mint sauce and ketchup.
Relish/ Salad:
lettuce	some leaves chopped
onions	2,  chopped
tomatoes	2, chopped
cucumber	2, chopped
green chillies	4, chopped
Seasoning:
vinegar	1tsp
sugar	1tsp
salt	1/4tsp
lemon juice	1tbsp
pinch of blackpepper
Method:
Mix seasoning and toss it with chopped vegetables.
Serve it with 15 shawarma along with sauces.
Serves 6 to 7 (2 pockets each).