-
1
Season the meat with all the ingredients and marinate overnight.
-
2
Heat the wok (or a very large skillet) with olive oil and fry the meat.
-
3
Prepare the sauce on the same day adding all the ingredients and mixing well.
-
4
For the pita bread, mix flour, salt, sugar and yeast in a large bowl.
-
5
Add olive oil, water and stir with the help of a fork.
-
6
Sprinkle the kitchen counter with flour and knead the dough for about 3-5 minutes until it's not sticky anymore.
-
7
If necessary sprinkle with a bit more flour.
-
8
Place the dough in the bowl and cover with cling film or a kitchen cloth.
-
9
Let it leaven in a warm place, free from drafts, until it doubles in volume.
-
10
After it expands, sprinkle the kitchen counter again with flour and place the dough.
-
11
Divide in 11 equal pieces (or less, depending on the size you want your Pita Shoarma to be). Shaping each piece of dough with the palm of yout hand, to form a tight ball (see here where I learned it).
-
12
Leave to rest for about 15 minutes.
-
13
Extend each ball with a rolling pin in the shape of a circle. Set in a preheated oven at 400u00b0F, for about 5-6 minutes depending on their size.
-
14
Serve the pita breads stuffed with meat and lettuce, and finish with a bit of sauce.
-
15
Serve with chips and good company.
