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Recipe for delicious shawarma in pita bread. How to make homemade shawarma in pita bread? Various types of cakes

Delicious, alluring, melting in your mouth shawarma, you just want to cook it at home. But not every adherent of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated, all manipulations are carried out at home from the available components. Today we will present you recipes for cheese, mustard, Armenian, tomato, yeast, yeast-free and other variations of pita bread. Try and enjoy!

Lavash for shawarma: "classic"

yeast - 7 gr.
flour - 720 gr.
granulated sugar, salt - 8 gr.
water - 240 ml.
vegetable oil - 50 ml.

We will first describe how the base (dough) is prepared, and below we will indicate exactly how to bake pita bread.

1. So, we combine warm filtered water with granulated sugar and salt, we introduce yeast.

2. Sift the flour into a container, pour in the previously prepared water mixture and oil, stir at the same time.

3. When the mass is thick and homogeneous, not sticking to the hands, it must be covered with a cotton towel and left to "reach" for a third of an hour. Then you can start baking.

Lavash for shawarma without yeast

flour - 720 gr.
water (can be replaced with whey) - 240 ml.
salt - 8 gr.

1. If water is used, it must be preheated to 35 degrees. Bring whey to room temperature.

2. Mix the liquid with salt, add the flour sifted several times in small portions. Stir.

3. The final dough should not tear, because it will need to be stretched a lot before baking. Kneading is carried out until an elastic base is obtained.

4. Making a cake without yeast is easy, as well as making pita bread for shawarma according to the classic scheme. After kneading, let the workpiece stand at home for about half an hour.

Lavash with yeast

flour (sift) - 480 gr.
yeast - 7 gr.
whey - 230 ml.

1. Combine the yeast with flour, add a pinch of salt. Warm up the whey in advance, pour it into the bulk ingredients.

2. Knead, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and pinpoint 45 minutes.

Cheese lavash for shawarma

cheese hard grade(grate) - 90 gr.
flour - 240 gr.
granulated sugar - 15 gr.
butter - 60 gr.
water - 130 ml.
yeast - 9-10 gr.
salt - 7 gr.

1. First, combine the heated water according to the recipe with granulated sugar and yeast. Pour salt, cheese chips, flour sifted 2-3 times. Melt the butter and put it in here.

2. Knead the ingredients until smooth, then divide into several equal parts. It is better to distribute immediately into balls of 5 cm in diameter.

3. Spot 10-15 minutes. Then punch down again, start rolling out the cakes and further baking (we will describe the technology below).

Armenian lavash with vodka

eggs - 1 pc.
flour - 950 gr.
sunflower oil - 50 ml.
salt - 10 gr.
water - 300-320 ml.
vodka - 25 ml.

This recipe is suitable for those who do not know how to make real Armenian shawarma lavash. In professional bakeries and at home, it is traditionally baked from vodka dough.

1. Mix oil with salt, pour this mixture into water. Put the saucepan on the stove, bring to the first bubbles.

2. Separately, sift the flour mixture several times, make a well in the mass and break the egg into it. Pour in the vodka, stir until smooth without lumps.

3. Now slowly pour the composition from the saucepan into the flour base. Stir at the same time. When the mass has partially cooled, knead with your hands.

4. Roll up the ball, wrap it in a film and detect 1.5 hours. During this period, the dough must be kneaded 1 time.

5. When the set time comes to an end, divide the entire volume into balls the size of egg. Roll out, get ready to bake.

Lavash with tomato juice

yeast - 8 gr.
flour - 450 gr.
tomato juice - 200 ml.
spices - to taste

1. If the juice is not salty, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add the flour in small portions.

2. Stir the contents, leave warm for half an hour. Then crush in flour, divide into several parts the size of a tennis ball. Cover, detect another quarter of an hour and roll it out.

Mustard pita for shawarma

mustard - 30 gr.
flour - 250 gr.
vegetable oil- 50 ml.
water - 240 ml.
salt, dried herbs - at your discretion

Since making pita bread for shawarma is quite easy, follow simple instructions at home.

1. Dilute mustard, a pinch of salt and oil in water. Submit homogeneous mass on the fire, wait for it to boil. With the first appearance of bubbles, pour the liquid into a bowl of flour.

2. Thoroughly mix the components and wait for cooling. After that, boldly roll out the dough as thin as possible. As a result, you will get a cake, which remains only to bake.

Lavash baking technology for shawarma

1. Divide ready dough into portions. Roll out the blanks into thin cakes. During this manipulation, do not forget to generously sprinkle the dough with flour. The thickness of the cake should be about 2 mm.

3. Be sure to spray the finished pita bread with water from a spray bottle or cover with wet gauze. Thus, the cakes will remain soft. As soon as the pita bread has cooled, put it in a bag so that it does not dry out.

Having studied all the recipes and familiarized yourself with the baking technology, it is easy to understand how to make pita bread. This flatbread is ideal for shawarma and other rolls at home.

Oriental dishes are so firmly established in our cuisine that it is already impossible to imagine your life without these savory delicacies. One of the popular oriental dishes is homemade shawarma with chicken in pita bread, this is a very unusual treat that is easy to cook at home with your own hands. For those who don't know how to delicious stuffing for shawarma and how to properly wrap it in a flat cake later - we offer tips that can make cooking easier.

Before considering a step-by-step recipe for preparing an oriental dish, let's find out: what is shawarma, and what does it have in common with shawarma? Surely, each of you has heard both names, but many still do not know whether this is one dish or 2 completely different ones.

So what does shawarma mean? Shawarma is nothing more than a dish made from lavash / pita (pita is half a round lavash) stuffed with spices, fresh vegetables, finely chopped fried meat and, of course, the sauce.

What is shawarma? This is the same as shawarma, the only difference is that these 2 words are dialectically pronounced differently. It happens that shawarma and shawarma are distinguished by the pita bread used in their preparation: if the cake is whole, then shawarma is obtained, if pita was used, then shawarma.

Differences in the names of the same dish are associated with different dialects of oriental culinary specialists, who, in fact, brought the recipe delicious dish to our region. And to this day, in different countries, where oriental chefs once visited, there are completely different versions of the pronunciation of your favorite snack, sometimes completely unrecognizable by us (for example, in Israel, shawarma is called shuarma or shvarma; in Kazakhstan - donner kebab, etc.).

Recipe for homemade shawarma with chicken in pita bread

Ingredients

Armenian thin lavash - 2 pcs.
Chicken meat - 400 g
Fresh cucumbers - 2 pcs.
Favorite greens - to taste
Mayonnaise - 6 tbsp.
Onion - 1/2 pc.
Korean carrot - 200 g
Tomatoes - 2 pcs.
Seasonings - to taste
Ketchup - 6 tablespoons

Cooking homemade shawarma

So quick snack easily lends itself to everyone, even novice housewives, you just need to know what to do and why, and most importantly - how to properly wrap shawarma in pita bread.

We wash the chicken fillet, cut it into small pieces.
Cut half of the onion into half rings, fry the slices until blush in a small amount of vegetable oil.
We shift the chopped fillet to the fried onion, fry the food until cooked.
Add spices to the pan. Types of spices choose at your discretion.
Finely chop tomatoes, cucumbers, fresh herbs.
We mix ketchup with mayonnaise in equal proportions (that is, add 6 tablespoons of both). If you like spicy dishes, then you can cut a little garlic into the sauce.

How to wrap chicken shawarma in pita bread

The process of wrapping the filling into ready-made pita bread is no less important than the process of its preparation itself. In what sequence to put the products - each housewife decides for herself, it does not matter, the main thing is to initially grease the pita bread so that it is not dry, and then properly twist it into shawarma.

How to wrap shawarma in pita bread

We cut each Armenian lavash crosswise into 2 equal parts.
We lay out all the parts on the table, grease the edge of each cake with a mixture of ketchup and mayonnaise.
On top of the sauce mass lay out the previously chopped products. The sequence may be different, but we suggest making the layers in the following order: chicken, cucumbers, tomatoes, Korean-style carrots, finely chopped greens.
We begin to bend the edges of the pita bread a few centimeters from 3 sides: first from the bottom, then from the top, then from the right.
Now we twist the filling into pita bread from one side to the other, like a roll of wallpaper.
That's all - homemade shawarma with chicken in pita bread is ready. You will spend no more than an hour on cooking, and when you “fill your hand”, you will make your favorite shawarma with chicken fillet even faster, in just 20-30 minutes.

Secrets of delicious homemade shawarma in lavash

The recipe for shawarma with chicken in pita bread can be very diverse. The ingredient composition of the oriental dish contains the most unusual combinations of products, not only cucumber, Korean carrots and tomatoes can complement the taste of delicate chicken fillet. White cabbage and green salad leaves can easily decorate shawarma with chicken.
You can also use any spices with herbs. Once allow yourself to add paprika, onion, oregano, next time use Provencal herbs, for the third time add ground pepper, basil, some chili. With shawarma, you always need to experiment, what you like more, then you will cook for your family more often.
The sauce for lubricating pita bread is also completely under your control: if you want, take sour cream and garlic, if you want - Georgian tkemali, you can use just one mayonnaise or ketchup, in a word, focus solely on your taste.
To give the chicken fillet a spicy taste, marinate it a little before cutting it. To prepare the marinade, you will need to mix: 3 tbsp. l. refined sunflower oil, 0.5 tsp ground cinnamon, 2 pinches of salt and 1 pinch of ground pepper. In such a marinade, the fillet should lie for at least 2 hours, then you can start frying and chopping it.

Homemade shawarma with chicken in pita bread - quick and very tasty snack. If you have nothing to serve for lunch / dinner or for the arrival of unexpected guests, then here's an idea for you to treat yourself and your family without spending much on cooking. It will also take a little time, but the aroma of your dish will be remembered by your household and guests for a long time. Experiment - and let your cooking be only successful.

Shawarma is one of the most popular Middle Eastern dishes that is popular almost everywhere. Chopped juicy meat, pre-grilled and wrapped in soft pita bread, along with vegetable salad and sauce, is a real delicacy of Arabic cuisine. Since shawarma is fast food, many people are afraid to buy it on the street or in eateries. However, such precautions do not interfere. However, if you find yourself in an Arabic restaurant, be sure to order real shawarma from lamb, beef, veal, chicken or turkey - you will not regret it! And even better - homemade shawarma, the recipe with a photo of which looks so appetizing that you can eat it every day. Let's try to make this dish, please your loved ones with homemade fast food and dive into oriental cuisine, where there are so many spices and fragrant herbs...

Shawarma: origin story

They say that the very first version was invented by steppe nomads, who wrapped saiga meat roasted at the stake in a flat cake. And in Europe, this appetizer appeared in the 70s of the last century, when the Turkish chef Kadyr Nurman decided to introduce the inhabitants of Berlin to oriental cuisine and began to wrap fried meat in pita bread, successfully selling this unusual sandwich to the ever-hurrying citizens. Thus, the Turkish kebab (the so-called shawarma in Turkey) was liked by the inhabitants of Berlin, and by the end of the 20th century, vertical skewers with rotating meat could be seen in the capitals of many European countries. Oriental chefs mixed meat with raw vegetables and sauce, then wrapped in cakes. Shawarma became popular with Europeans, as this dish was quickly cooked, hearty and tasty.

How to cook meat for shawarma

In oriental cuisine, any meat other than pork is used for this snack, but in non-Muslim countries, shawarma is prepared from any moderately fatty meat, including pork. The meat is strung on vertical skewers that rotate around its axis - they are called a vertical grill. When ready, the meat is cut with a sharp knife into very thin pieces, then they are additionally crushed.

The meat fillet is cut into pieces, slightly beaten off, immersed in the marinade and put in the refrigerator for 2 hours, and preferably for 5-8 hours, depending on the stiffness of the meat. Marinade can also be made from kefir, pomegranate juice, soy sauce, apple cider vinegar or wine - as you like, most importantly, add more spices.

After the marinade, the meat is lightly dried with a towel, cut into thin strips and fried on the grill, in the oven or in a cast-iron pan with a ribbed bottom, without adding oil and with constant stirring. The meat turns out to be ruddy and crispy, but inside it remains juicy and soft if it is not overdried during frying. Interestingly, many people use sausages and wieners instead of meat, and some cooks fry meat with onions and stew it in broth with a small amount of vinegar added.

The perfect shawarma bread thin lavash or half an Arabian pita. The most important thing is that the cake is fresh and soft, otherwise the dish will not turn out very tasty, besides, dried pita bread or pita bread crumbles when rolled up, and cracks appear on them. You can roll shawarma only with very fresh pita bread.

Vegetable filling can be different - thinly chopped white or Chinese cabbage with mayonnaise or ketchup, cabbage with Korean carrot, leaf salad, onions, fresh or pickled cucumbers or tomatoes, eggplant and zucchini. Cucumbers are usually cut into cubes or sticks, and onions - into half rings or small cubes. Do not spare the greens - green onions, dill, cilantro, parsley and basil, because the more herbs, the tastier the shawarma. The filling with fresh or pickled mushrooms, bell peppers, hard or soft cheese is very pleasant, although many fans of Arabic cuisine do not recognize any other ingredients other than meat and spices. Well, tastes differ!

Shawarma sauce preparation

The sauce not only saturates the shawarma with new flavors, but also makes it more juicy. As a basis for the sauce, you can take sour cream, mayonnaise, cream, milk, fermented baked milk, kefir, yogurt, vegetable oil, tomato sauce and ketchup. The base is usually supplemented with other products - spices, cheese, vegetables, nuts, seeds, eggs and herbs.

Most simple options sauces that do not need to be prepared are mayonnaise and ketchup, but if you want to cook a truly delicious shawarma, use only homemade sauces. The difference is immediately felt! The most popular sauces are white garlic and spicy tomato. Garlic sauce is prepared from medium-thickness sour cream mixed with chopped garlic, chopped green onions and grated pickled cucumber.

For tomato sauce mixed tomato puree, tomato paste, spicy adjika, cilantro, olive oil and lemon juice, after which the mass is thoroughly crushed in a blender. Other sauces are also very tasty - cheese, creamy, mushroom, cucumber and mustard. However, oriental chefs claim that real shawarma sauce is made from sour cream, kefir and homemade mayonnaise taken in equal proportions - a few chopped garlic cloves, salt, black and red ground pepper, coriander, curry, cilantro, parsley and dill are added to the mass. When the sauce has stood for an hour, it can be used.

How to roll pita bread

After the ingredients are ready, the pita bread is laid out on the table, lightly sprinkled with water mixed with lemon juice. Next, the surface of the cake is smeared with white sauce, while, of course, you need to step back a little from the edges, then it is laid out on pita bread vegetable salad and meat, and on top the filling is poured with red sauce. This is how shawarma is made in a cafe, but you can use any sauces according to your tastes and preferences.

Vegetables are covered with the edges of the cake in the form of an envelope and rolled up into a roll - this is necessary so that the filling does not fall out of the shawarma, and tasting it in this form is more comfortable and tasty. Pita is usually hollow inside, so you need to make an incision on the side and fill the pocket with stuffing and sauce. If you fry the finished shawarma a little in a pan without oil before serving, it will turn out tastier and more appetizing.

According to one Eastern chef, one of the secrets to a delicious shawarma is the use of several types of meat, such as chicken, pork and lamb, which must be aged in a mixture of Arabic spices before frying.

If the meat is dry, drizzle it while cooking. orange juice or add a little oil to the pan while frying, or fat tail fat. The meat will acquire tenderness and a spicy aroma.

For the sauce, grind the greens along with garlic and spices, and then mix these ingredients with the base. The sauce will turn out more tasty and fragrant. If you want to liven up the pale color of the sauce, add bright paprika, curry or herbs to it. It will turn out very beautiful and festive dressing!

Never heat shawarma in the microwave, as the pita bread in it becomes sour and loses its texture. Ready shawarma can be additionally smeared on top with sauce for juiciness and piquancy.

Homemade shawarma with chicken

Very easy recipe and you will love the result! Cut 600 g of chicken fillet into strips and fry it in a small amount of vegetable oil, salt and sprinkle with chicken spices. Chop half a head of cabbage Chinese cabbage, tear half a head of iceberg lettuce with your hands, dice 2 tomatoes, 2 cucumbers, 1 bell pepper and 1 stalk of celery, mix vegetables with meat.

Make a sauce from 200 g of sour cream, 2 tbsp. l. mayonnaise, a bunch of dill, parsley and green onions, also squeeze a couple of cloves of garlic into it. Now combine the sauce with meat and vegetables, mix well. Put the filling on the pita bread, first roll it up with an envelope, and then with a roll. You can heat it in a pan or eat it like this - bon appetit!

Vegetarian shawarma with spinach

Vegetarians can also enjoy shawarma - with vegetables and cheese, it is even easier to prepare. Finely chop a bunch of any herbs (dill, cilantro or parsley) and a bunch of basil. Mix about 400 g of thawed spinach with 1 clove of minced garlic and cook in microwave oven for 10 minutes, then break the egg into the hot spinach and stir - it should curl up and harden.

Brush 2 sheets of pita bread butter, drain the water from the spinach and put it on the tortillas. On top, crumble 100 g of any cheese - hard or soft type dorblu, feta, Adyghe or mozzarella. Wrap the shawarma in the form of a roll and lightly fry on both sides in a dry frying pan to melt the cheese. This is a real delicacy!

Now you know how to cook shawarma at home. More precisely, the cooking technology, because there can be many options - it all depends on the meat, filling, spices and sauce. In this dish, you can show your imagination, how many housewives - so many shawarma recipes, and they are all successful!

While the Internet is arguing about how to say "shawarma" or "shawarma" correctly, we will quickly prepare this hearty snack. It is not at all necessary to go in search of street food beyond the threshold, and at home, shawarma is no worse, and even better. Judge for yourself: we control everything that gets into a thin cake, absolutely all the ingredients: meat, vegetables, and sauces. We can replace fatty pork with turkey or chicken, eliminate spicy sauces or, on the contrary, put it from the heart, if you like spicy. Huge scope for imagination!

I don't know about you, but in our city all points with street food, to put it mildly, dubious! If you have a similar situation, do not risk your health, cook yourself!

So, let's move on to the ingredients (for 4 pcs):

It is difficult to specify what sauces and ingredients are needed, since your shawarma should consist of your favorite products! The same applies to the number of ingredients ... But I will indicate the ingredients that are usually used for cooking in our family, and you will adjust the recipe for yourself.

Armenian lavash - 2 pcs. (each sheet will be cut into two parts)
Chicken (or turkey) fillet - 400 g. You can use any meat of your choice: pork, beef, etc.
Garlic sauce - 4 tbsp. l. (you can cook it yourself by mixing thick sour cream with squeezed garlic clove and herbs)
Green lettuce - 2 tbsp. l. (finely chopped)
Vegetable oil for frying meat - 2 tbsp. l. (I use olive oil)
Korean carrots - 250 g (in our shawarma this is a mandatory ingredient)
Ketchup or any other favorite sauce (you can use barbecue, sweet and sour,
chili sauce, etc.
Tomatoes - 2 pcs. medium size
Salt, sugar, pepper to taste

Which pita bread to choose for shawarma?

We sell two types in the city Armenian lavash: round and in the form of rectangles. In this recipe, I used a rectangular one, but the shape does not affect the taste, use whichever is more convenient. I prefer to pack the filling properly so that no sauce leaks out, so I prefer a rectangular pita bread.

Shawarma at home (recipe with photo step by step)

We wash the chicken fillet, dry it on a paper towel, cut into small pieces. Heat the vegetable oil in a frying pan and dip the meat into it.

Fry until slightly golden, then add salt, pepper, favorite spices. Stir with a spatula so that the pieces do not burn.

It doesn’t matter what kind of meat you make shawarma from, the meat must be brought to full readiness! In the case of chicken - it takes 10-15 minutes, beef will cook longer.

If, at the end of cooking, the meat pieces seem too large for you, you can additionally cut them with a knife.

While the meat is frying, chop the vegetables. Tomatoes - into medium-sized pieces. I usually add green ones as well. fresh cucumbers, but now the time of year is late autumn and cucumbers have long departed, and Turkish ones are completely tasteless. If you have fresh cucumbers on hand, be sure to use them for the filling: with them, shawarma is tastier and “fresher” in taste.

Finely chop the onion.

Now we lay out a thin sheet of pita bread on the table and begin to fill the cake. I usually cut each sheet into two parts, and the shawarma still turns out to be very large in size. You can make one trial, and then adjust the size of the pita bread for yourself. For example, divide not into two parts, but into three.

How to wrap shawarma?

How do I fill the pita bread: I step back from each edge by 2-3 cm, first I grease the cake with ketchup and garlic sauce. Then I post Korean carrot, fried meat, then tomatoes and greens are used. Here you give scope to your creative impulses and focus on your taste: for example, if you like White cabbage, chop and add to the filling.

If you are using fresh white cabbage, shred it first, season lightly with salt, and then press with your hands to soften the cabbage.

We bend the edges of the pita bread as shown in the photo. And then we twist the folded edge in the direction from left to right. During folding, lightly press the tube with the palm of your hand so that the filling is well “tamped down”. Everything, shawarma is almost ready!

To make pita bread crispy and not remain rubbery, I recommend frying it in a grill pan without oil on each side. Firstly, pita bread will not unfold if we heat the seam. Secondly, the structure of the cake will change dramatically! And thirdly, hot shawarma is tastier - it has been tested many times!
Shawarma is very nutritious, and perhaps each member of the family will eat one, no more. If you still have the filling and pita bread, wind the shawarma in reserve, pack it in cling film and put in the refrigerator. There it will be stored for several days (2 days, I do not advise storing longer). At any time, you can heat the shawarma in a pan and serve it to the table. Do not reheat it in the microwave, as tomatoes heated in it do not taste very good, and greens are even worse.

Be sure to share in the comments how you cook shawarma? Maybe you put something tasty and unusual in the filling? And I’m also wondering if you tried to bake pita bread yourself? I heard that it bakes once or twice, but I haven’t had a chance to try it yet. If you have a proven recipe, please share.

Bye bye!

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