Chicken Shawarma

For Pita Bread: Combine both the flours, yeast, salt and mix well.

Then add some milk to it and make sure that salt and yeast grains are fully mixed.

Then add the rest of the milk and sesame oil steadily. Knead well.

Now to properly knead the dough, put it on the shelf, use oil to knead if dough is too sticky as it will be very soft.

When oil is properly mixed with the dough, sprinkle some flour on the counter and knead the dough so that it becomes bit soft and firm. Leave aside for 10 minutes.

Preheat oven at 180 degree C.

Make medium size balls of the dough.

Now spread out the balls on floured surface, in desired size round breads with the help of a rolling pin.

Place the breads on a greased baking tray.

Place the tray on the lower rack of the oven.

Bake the pita bread for 8–10 minutes. Watch from the oven glass that the bread has risen.

For Salad: Heat vinegar in a pan and add carrot, cucumber and salt to it.

When tender or little soft take out of the vinegar and keep aside.

Now add beetroot to the vinegar and cook for a while and then takeout.

For Chicken: Heat oil in a pan and sauté garlic and add chicken, salt and red chili.

Cook till chicken is done.

Foe Humus: Put chickpea, tahini sauce, salt, black pepper and curd in a blender and blend well.

Cut the pita bread from center. It will be like a pocket. Fill it with salad, hummus and chicken and serve.

Serve and enjoy.