Chicken shawarma:
The filling:
Marinade 2 diced chicken breasts in 4 heaped tbsp yoghurt, 1/2 tsp turmeric, pinch of salt, 1 tsp pepper, 1 tsp cumin, 2 cloves crushed garlic. Preferably overnight or for at least 4 hours.
Fry on yr griddle.
For the lafah bread:
1 sachet dried yeast, 450g bread flour, 1 tbsp sugar, 1/2 tbsp salt, 350ml hand hot water, 2 tbsp olive oil. Mix together, knead for 10 minutes, rest for 1 hour, punch down, divide into 6-8 pieces. Roll out as flat as you can and fry on yr griddle in OLIVE OIL for the tastiest flatbread.
Wrap your chicken with any salad you want, mayo, mint yoghurt, sumaq or whatever floats your boat, in the flatbread and eat it.