Flatbread with Shawarma-Style Filling
5 servings
60 minutes
Flatbread with shawarma-style filling is a hearty and aromatic dish that combines tender dough with a spicy filling. The base of the recipe is soft wheat flatbreads fried to a light golden crust. Inside are juicy sausages, spicy Korean-style carrots, and a delicate omelet, complemented by a creamy cheese-tomato sauce. This recipe resembles street shawarma but with interesting Russian notes. It can be served as a hearty snack or a full dinner. The flatbreads are convenient to take away, and their rich flavor will not leave street food lovers indifferent. The aroma of cilantro and coriander adds an Eastern spice, making the dish special. A great option for those who want to try something new yet simple to prepare.
1
Mix flour, salt, and ground coriander in a bowl. Pour in cold water and knead an elastic dough that doesn't stick to your hands. You can wrap the dough in a bag and refrigerate it for 20 minutes, but this is not necessary. Divide the dough into five parts, roll it out thinly enough, and bake flatbreads on a dry non-stick pan over medium heat for 1-2 minutes on each side (stoves and pans vary, so watch to prevent burning).
- Wheat flour: 10 tablespoons
- Sea salt: 0.5 teaspoon
- Dried cilantro (coriander): 1 teaspoon
- Water: 10 tablespoons
2
Beat each egg lightly (salt and spices to taste) and separately fry five small omelets in the same pan to match the size of the flatbread.
- Chicken egg: 5 piece
- Sea salt: 0.5 teaspoon
3
Make the sauce: grate cheese (any hard or processed), add mayonnaise, tomato paste, and mix everything.
- Cheese: 150 g
- Mayonnaise: 100 g
- Tomato paste: 70 g
4
Cut the sausages lengthwise into strips and fry them. Assemble the dish: place an omelet on a flatbread, spread with sauce, add Korean-style carrots and sausages. Fold in half or roll into a wrap.
- Sausages: 7 pieces
- Korean style carrots: to taste