As you may be learning, I like to marinate meat and ferment dough overnight for the next day. We eat a lot of flatbread in our house from all across the world. The biggest thing I have learned over the last couple years is that flatbreads are easy to make and only take a short time to prepare, if you plan ahead. Tonight’s dinner was a take on a lamb shawarma with fresh pita.
The pita for this dish is like so many of doughs that I make. Take 15 minutes after doing dishes and make a quick dough, through it in the fridge. Next day, pull it out when you get home and let it sit for a bit while you do other things.
- 1 cup of warm water
- 1 tbsp yeast
- 1 tsp sugar
- pinch salt
- 2 1/2 cups flour (I just use all purpose for everything)
- olive oil
Mix the water, yeast, sugar and 1/2 C flour and let form a starter for about 15 minutes. Mix in rest of flour and knead for about 3 minutes. Through it in a ziploc bag and into the fridge overnight. The next day, let warm up for about a half hour on the counter. Divide into 8 equal pieces and roll into balls. Roll out each of the balls to about 6-7 inches. In a super hot pan, place rolled out dough one at a time in pan. Cook 1-3 minutes each side or until slightly golden. Keep warm in a tea towel until ready to serve.
To make the lamb, I like to buy the boneless leg of lamb and then slice it thinly. Put a marinade on it overnight. And grill it either outside in the summer or on a cast iron grill pan in the winter.
- 1.5 lbs boneless leg of lamb
- few shakes of soy sauce
- glug of olive oil
- ground cumin
- ground coriander
- garlic powder
- onion powder
- sweet paprika
- salt and pepper
- oregano
I don’t tend to measure these things but until it looks about right. Mix all together in a ziploc and smush around for a bit and through it in the fridge. The next day, take out of the fridge and let warm up on the counter for about 30 minutes. Grill over medium-high grill or grill pan.
To serve, we like a lot of veggies of different kinds and a quick yogurt sauce, sort of tzatziki. For the yogurt sauce, simply combine:
- 1 cup of goat milk yogurt
- 1/2 English cucumber, grated
- salt and pepper
- paprika
The other veggies we like with this are:
- cucumbers (use the other half from the sauce so you don’t forget about it)
- green onions
- Italian parsley
- Diced tomatoes
- Roasted peppers
- Romaine lettuce
Working Dad Cooks 