Lavash leaf filled with pieces of meat, vegetables and sauce has long been a popular food worldwide. It’s not at all difficult to prepare a dish, but it’s important to know how to wrap the shawarma properly so that it is convenient to eat and does not fall apart.

How to wrap shawarma in pita bread?

You can do this in several ways, let's look at them in more detail.

Shawarma in pita bread envelope:

  • We take a large sheet of pita bread, well coat it with sauce.
  • In the lower part, lay out the selected filling, bend the side edges to the middle so that they form parallel lines.
  • The edge where the filling is located is bent once forward so that it is completely wrapped up, and then twist in the shape of a tube.

Shawarma square;

  • Pita leaf should be divided into two parts, one of them is coated with the selected sauce, and the second is laid aside.
  • On the one covered with the sauce, put the filling in the very middle so that there is still enough space along the edges.
  • Grasp the bottom edge and wrap it up. It should cover part of the filling.
  • Wrap the edge on the right side and completely hide the filling under it.
  • Now do the same with the left side, and then fold in half to form a square.

Wrap round shawarma: step by step instructions

If for cooking you decide to take round pita bread or pita at all, then this the instruction will help you curl the formation so that it evenly covers all layers of the filling and supports it well during use.

  • Place the round pita bread on a hard, even surface, cover it with sauce.
  • Put the selected filling in the lower third of the sheet and fold the side edges towards the center.
  • Take the bottom edge and tuck it up, then continue to twist the pita bread, grabbing the bent side edges and picking up the filling.
  • After that, gently press on the resulting roll with your hands and tuck the top edge so that it turns out in the middle. Finally fix the position will help roasting.

How to wrap an open top shawarma?

Another option for “twisting” shawarma at home. The top remains open and can be poured with sauce.

  • We divide pita bread into two halves. We will work with one, and remove the other.
  • We coat the working part with a layer of the selected sauce and distribute the filling evenly in the center so that enough space is left on all sides.
  • Fold the upper part towards the center so that it covers a third of the filling, and then the right edge, which also goes into the third of the filling.
  • Once again, roll the pita on the right and fold the left side to completely cover the contents. The upper edge can be folded under the shawarma.

How to cook pita bread for snacks?

If the store did not find a suitable pita bread or you prefer to cook yourself, then this is ideal - a quick, thin and tasty base for shawarma. It turns out elastic, strong enough and sauce does not flow from it.

Required Products:

  • 2 large spoons of vegetable oil;
  • half a small spoonful of salt;
  • 0.2 liters of hot water;
  • about 350 grams of flour.

Cooking process:

  1. To start, we heat the water, it must necessarily boil.
  2. In the specified amount of flour, immediately pour the vegetable oil, put the salt, mix, and then pour the boiling water and bring the mass to an elastic state with your hands. She should not be glued.
  3. We cover the container with something and leave it for 30 minutes.
  4. After this time, we divide the mass into several parts, their size depends on the diameter of the pan on which you will bake pita bread.
  5. Roll out each part as thin as possible. The thickness should be no more than one and a half millimeters.
  6. We warm the pan well, turn on the highest heating level, place the prepared layer there and fry on both sides for several minutes. If bubbles begin to appear, then you can turn the pita bread.

Shawarma sauce at home

Are you still coating shawarma with mayonnaise and ketchup? You should definitely look at these simple and quick recipes for making delicious sauce. In addition, it is made from natural products and is much more useful than those bought in a store.

Classic sauce

Required Products:

  • a pinch of sugar;
  • spices to taste;
  • 0.2 liters of ryazhenka;
  • 200 grams of sour cream;
  • three cloves of garlic;
  • a quarter of a lemon.

Cooking process:

  1. In any container, place all the dairy products from the list and mix well until smooth.
  2. Squeeze the juice out of a quarter of the lemon and add to the milk mixture.
  3. Cut the garlic into small pieces and transfer it with something solid. Then combine the garlic gruel with salt, sugar and other spices. Add this compound to other products.
  4. Beat everything with a mixer and refrigerate for several hours before use.

Yogurt sauce

Required Products:

  • 0.1 kg of natural unsweetened yogurt;
  • five green seedless olives;
  • oregano, ground pepper - a pinch;
  • 10 milliliters of lemon juice;
  • a spoonful of mustard;
  • ten coriander grains.

Cooking process:

  1. The specified number of seeds must be crushed strongly, using a coffee grinder or in a special mortar so that they turn into powder.
  2. To what happened, add other seasonings, salt, lemon juice and mustard, mix well.
  3. We cut the olives very finely, put them in yogurt, mix both masses. Bring to homogeneity and insist for some time in the refrigerator.

Garlic "as in a stall"

If you are a fan of the sauce, which is put in shawarma in stalls, then you can repeat it at home.

Required Products:

  • 100 grams of sour cream;
  • various spices;
  • five cloves of garlic;
  • 100 grams of mayonnaise;
  • 0.1 liters of kefir.

Cooking process:

  1. Peel and pass the garlic through a press, mix with pepper, salt and other selected spices. Well we grind everything and add kefir.
  2. Then put in the composition of sour cream, mayonnaise and whisk with a whisk or mixer at low speed.
  3. Leave the mass for 30 minutes without putting it in the refrigerator. After this time, garlic sauce is ready to eat.

Similar:More from the author: