There is a very specific joy in eating a shawarma sandwich where the bread has been toasted in the meat drippings until it cracks when you bite it. This recipe is my attempt to recreate that street food experience at home, starting from the dough itself.
I used to try this with store-bought pita, but the pockets are often too thick or dry, and they split when you try to roll them tight. The dough here is a simple unleavened flatbread (similar to saj or yufka). It’s just flour, water, and salt, but it makes a huge difference. Also, yes, we are putting french fries inside the sandwich. It sounds like carb-overload, but the texture of the soft potato against the crispy bread and crunchy pickle is essential to the authentic experience.
Ingredients
The Homemade Flatbread
- 3 cups all-purpose flour
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 ½ cups warm water (you might need slightly less or more depending on humidity)
The Filling
- 9 oz cooked chicken (leftover roasted chicken spiced with cumin and paprika works if you don’t have shawarma)
- 1 cup cooked french fries (frozen oven-baked fries work fine)
- 2 tbsp garlic sauce (toum) or tahini
- 2 tbsp mayonnaise
- Pickled cucumbers, sliced into strips
- 1 cup fresh parsley, chopped
- Oil or butter for the final crisping
Instructions
- Make the Dough: Whisk the flour and salt in a bowl. Add the oil. Pour in the warm water slowly while mixing with your hand. You want a soft, tacky dough. If it’s sticky, add a dusting of flour; if it’s dry, a splash more water. Knead it on the counter for about 5 minutes until smooth.
- Rest: Cover the dough with a damp cloth or plastic wrap. Let it sit for 30 minutes. Since there is no yeast, this step is just to relax the gluten so you can roll it out without it shrinking back.
- Roll & Pre-cook: Divide dough into small balls (about 6). Roll them super thin—almost see-through. Heat a dry skillet on high. Cook each bread for less than a minute per side. You want soft spots, not a hard cracker. Important: As soon as one comes off the pan, throw it in a kitchen towel or plastic bag to steam and stay pliable.
- Assemble: Slather a piece of bread with garlic sauce or mayo. Arranged the chicken, fries, pickles, and parsley in a line.
- Roll: Fold the left and right sides in just a little (to keep the filling from falling out), then roll it up tight.
- The Crisping Step: This is what makes it “shawarma” style. Heat a little oil or butter in the skillet. Place the wraps seam-side down to seal them. Press them down with a spatula. Cook until deep golden brown and crispy on all sides.
Why You’ll Love This Recipe
- The Bread: Freshly made flatbread is chewy and elastic in a way packaged tortillas never are.
- Texture: The “press and sear” step at the end fuses everything together so the sandwich doesn’t fall apart while you eat it.
- Customizable: It’s a great way to use up a small amount of leftover chicken that wouldn’t be enough for a full meal otherwise.
Chef’s Tips for Perfection
- Don’t Overcook the Bread (Part 1): When you first cook the dough circles, pull them off the heat while they are still pale and very soft. If you brown them too much at this stage, they will snap when you try to roll them later.
- The Pickle Factor: Don’t skip the pickles. The vinegar cuts through the heavy garlic sauce and fried potatoes. If you can find the small, wild pickled cucumbers, those are the best.
- Sauce Spread: Spread the sauce all over the bread, not just in the middle. It acts as a glue for the layers.
Storage and Reheating
These are best eaten immediately while the bread is crisp. If you have leftovers, wrap them in foil. To reheat, do not microwave them (they get soggy). Put them back in a dry skillet over medium heat or in an air fryer for 3–4 minutes to revive the crunch.
Nutritional Notes
This is a hearty meal. The addition of fries and mayo pushes the calorie count up, but you can lighten it by using more chicken and skipping the fries, though you’ll miss the texture.
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