Paneer Shawarma Recipe | No Yeast No Oven Pita Bread & Hummus | Paneer Roll | Chef Sanjyot Keer
Full written recipe for Paneer shawarma
Prep time: 35-40 minutes
Cooking time: 20-25 minutes
Serves: 7-8 shawarma (depending on the size of pita bread)
Pita bread
Ingredients:
Luke warm water 1/4th cup
Luke warm milk ½ cup
Curd ½ cup
Olive oil 1 tbsp
Sugar 2 tbsp
Refined flour 2 cup
Wheat flour 1 cup
Baking powder 1 tsp
Baking soda 1/4th tsp
Salt 1 tsp
Oil as required
Method:
In a mixing bowl, add water, milk, curd, oil and sugar, mix well until the sugar dissolves, further use a sieve and add the remaining dry ingredients, sift them together and add them to the liquid mixture, mix until its combined well.
Once combined well, dust some dry flour over the platform and transfer the dough, start to knead the dough and knead well for 10-12 minutes while stretching it well, make sure to knead until the dough is smooth in texture. Shape the dough like a huge ball size by tightly tucking it inwards.
Take a bowl and grease it with oil, place the dough and also grease the surface with oil, cover the bowl with either plastic wrap or a lid and allow the dough to proof and rest in a warm place for at least an hour.
After the rest, knead the dough once again and roll into a foot long log, you can and further divide in equal size dough balls, you’ll be getting around 7-8 size dough balls that’ll eventually give you 8-inch 7-8 pita breads, you can choose to divide in smaller dough balls depending on the size and number of pita breads you would wish to make.
Cover the dough balls with a moist cloth and rest it for another 5-6 minutes.
After the rest, coat the dough balls with dry flour, flatten with hands and further use a rolling pin to roll into a thick chapati. Use flour if required.
Set a tawa and cook the chapati/pita bread over a hot tawa on both the sides until golden spots appear, use a napkin and press the pita bread gently to fluff up the bread while cooking.
Cook the all the pita bread in same way, keep the cooked pita bread covered in a moist cloth or in a casserole until you use it for making shawarma.
Carrots & beetroot pickle
Ingredients:
Beetroot 1 cup / 2 big size (batons)
Carrots 1 cup / 3 medium size (batons)
Green chillies 10-12 nos. (slit)
Salt 1 tsp
Water ½ cup
Vinegar 1 cup
Sugar 5 tbsp
Salt ½ tsp
Methods:
Set water for boiling in stock pot, add the beetroot, carrots and green chillies, blanch the veggies while keeping them little crunchy.
Set another stock pot and add ½ cup of water, vinegar, sugar and salt, mix well and cook until the sugar dissolves, and the brine is like warm, cool down the brine solution and add the blanched veggies in it, transfer it in a well sterilized glass jar, keep it refrigerated and use accordingly.
Hummus
Ingredients:
Kabuli chane (chickpeas) 2 cups (boiled)
Garlic 4-5 cloves
Tahini 1/3rd cup (link mentioned in the description box)
Lemon juice 2 tbsp
Salt to taste
Black pepper 1/4th tsp
Reserved chickpea water 1/4th cup
Ice cubes 2-3 cubes
Virgin olive oil 3 tbsp
Curd 1/2 cup (completely optional)
Method:
I've soaked ½ cup of kabuli chana for 6 hours & boiled & also reserved the chickpea water.
Use a mixer grinder, add the cooked kabuli chane, and the remaining ingredients, use pulse mode and grind until its fine in texture, add the reserved chickpea water while grinding for ease in the process.
You can adjust the consistency of the hummus by adding the reserved chickpea water. I've used 200 ml in total.
Your hummus is ready, store in the fridge until used.
Grilled paneer
Ingredients:
Paneer 500 gm
Olive oil 2 tbsp
Kashmiri red chilli 1 tsp (optional)
Coriander 1 tbsp
Garam masala 1 tsp
A big pinch of elaichi powder
Jeera powder 1 tsp
Garlic paste 2 tbsp
Lemon juice 1 tsp
Salt to taste
Black pepper powder 1/4th tsp
Hung curd 1/4th cup
Olive oil or any oil for grilling
Method:
Add all the ingredients in a mixing bowl and mix well, further marinate the paneer.
Set a grill pan or a normal pan on medium heat, add oil and grill the marinated paneer from both the sides until the grill marks appear and is golden brown in colour.
Cut the grilled paneer in strips or dices & keep aside to be used while making the shawarma.
For hot sauce
Ingredients:
Kashmiri red chillies 15-20 nos. (soaked)
Garlic 10-12 cloves
Sugar 1 tsp
Olive oil 2 tbsp
Black salt ½ tsp
Vinegar 1 tsp
Jeera powder 1 tsp
Lemon juice 1 tsp
Salt to taste
Black pepper powder 1/4th tsp
Methods:
Add all the ingredients in a grinding jar and grind well to make a smooth paste. Adjust the consistency of the water to make a smooth sauce like texture. Store in the fridge until you use them.
For Garlic Sauce & Assembly continued in the comment section below
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Super Smooth Hummus and EASY Pita Recipe
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????INSTAGRAM:
@MiddleEats HUMMUS VIDEO:
????MY GEAR:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
FOOD PROCESSOR:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
PIZZA PEEL
MY FAV STAINLESS BOWL:
PRESSURE COOKER
PIZZA STEEL:
SMALL PREP BOWL:
CITRIC ACID
TAHINI
FLAKY SALT
SUMAC:
-- RECIPE --
PITA
▪265g or 1c + 1Tbsp warm water (86F/30C)
▪50g or 1/4c olive oil
▪8g or 2tsp instant yeast
▪15g or 1 1/4Tbsp sugar
▪450g or 3 3/4c bread flour
▪10g oro 2t salt
Add ingredients to stand mixer with dough hook attachment. Mix on low for 2 mins or until dough comes together. Increase speed to high and continue mixing for about 4 minutes, careful not to overdevelop the dough. When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready.
Separate dough into 6 even (130ish gram) pieces, shaping and rounding each into a ball as shown in video @1:02. Transfer all shaped dough balls to a lightly oiled sheet tray and wrap tightly. Refrigerate to cold ferment for 4 to 24 hours.
To roll out pitas, lightly flour work surface and dough ball then press with your hand to spread into a 4”/10cm circle. Use a rolling pin roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter, making sure to keep work surface and dough well dusted while rolling.
Brush off excess flour, then load dough onto a pizza peel then onto a 425F/220C preheated pizza steel/stone to bake for 3-4 minutes, flipping over halfway through. Roll out the next pita while pita 1 is baking. Place in a towel lined bowl or basket and cover with a towel to keep baked pitas warm while you finish the rest.
--
HUMMUS
▪1lb/450g dry garbanzo beans
▪2Qt/kg water
▪8g or 1 2/3tsp baking soda
▪300g or 1 1/3c tahini
▪20g or 1.5Tbsp salt
▪60g or 1/4c lemon juice
▪4-5g or 1tsp citric acid
▪50g or 1/4c extra virgin olive oil
▪90-125g ice cubes (5-9 cubes)
*if you prefer garlic in your hummus, I rec just a tiny amount. 3g or the smallest clove you can find. For me, it wasn't needed in this recipe.
Add the beans to a tall container, add 2qt water, stir, and allow to soak overnight. They should have nearly doubled in size.
Add soaked beans and water into a pressure cooker along with baking soda. Cook under high pressure for 90 minutes then allow pressure to release for 20 minutes. Beans should be soft but not disintegrated. Drain off as much cooking liquid as possible then transfer beans to a food processor along with tahini, salt, lemon juice, and citric acid. Process for 3 minutes then stream in olive oil while still spinning. Then add in ice cubes one at a time until hummus reaches desired texture/consistency.
Taste for seasoning and add extra lemon juice, salt, and/or olive oil if needed. Spin for a few seconds to combine.
Serve with olive oil, a sprinkle of sumac, and flaky salt.
--
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CHAPTERS
0:00 Intro & mixing pita dough
1:52 Cooking the beans
3:42 Shaping and baking pita
4:45 Athletic Greens (ad)
5:44 Finishing the pitas
6:38 Finishing and plating the hummus
10:29 Let’s eat this thing
#hummus #pita
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How to Make Shawarma Bread/ Homemade Pita Bread Recipe
On today's recipe I am going to make homemade shawarma bread which is also known as pita bread.
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#shawarmawrap
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INGREDIENTS
3 CUPS FLOUR
2 TEASPOON YEAST
2 TABLESPOON OIL
WARM MILK
SUGAR
PINCH OF SALT
SO SORRY FOR MY MISTAKE ON THIS VIDEO, I USED 2 TEASPOON YEAST NOT TABLESPOON.
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Pita Bread Recipe with Easy Shawarma (Doner) Cheat Recipe
Today we are making an easy but classic homemade pita bread. You don't even need an oven for this recipe. Our version is so delicate, fluffy and delicious that this can easily be your go to recipe for Pita from now on! What is Pita bread without döner? In this video we are showing you a lazy döner recipe as well. So, make this Pita stuff it with this delicious and easy döner and enjoy!
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Pita Berad
375 g all-purpose flour, 2,5 cups + 2 tablespoons
1 cup, 250 ml water, lukewarm
10 g instant yeast, 1 sachet
1 heaped teaspoon salt
1 pinch of sugar
1 tablespoon olive oil
● In a bowl or a glass mix the water, yeast and sugar and let it sit for a couple of minutes until dissolved.
● Meanwhile, combine the flour and salt in a large bowl and add the yeast water mix and olive oil.
● Knead the dough for about 6-7 minutes until it is smooth and elastic.
● Rub the dough and the bowl with oil and cover with a damp kitchen cloth. Let the dough rise for 30-40 minutes at room temperature or until doubled in size.
● After rising, dust your work surface with flour and transfer the dough on your counter and divide into 10 equal balls (65g each).
● First cover with a dry then damp cloth to prevent drying. Leave them for 30 minutes to rest
● Using a floured rolling pin, roll one of the pieces into an ellipsis that's 20-22 cm (7-8 inches) wide and about a quarter of an inch thick. Then let it sit for 3-4 minutes, for it to rise well while cooking.
● Heat a cast iron pan and lay the rolled-out pitas directly on the hot pan. Instead of cast iron, you can use the back of an oven tray as well.
● Cook the breads until they become partially brown for about 1,5 minutes on low heat. Then flip the pita over to cook for another 1,5 minutes on the other side. The pita is ready when it puffs up forming a pocket.
● Remove from the pan and cover the pitas with a clean towel while you work on the rest of the pitas to keep them warm and soft.
Easy Döner
500 g fillet steak, rib eye steak, entrecote or top loin steak works great as well
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons of olive oil
1 tablespoon of yoghurt
5-6 sprigs fresh thyme, leaves picked
1 pinch of red pepper flakes
1 pinch of salt
1 pinch of black pepper
1,5 tablespoons butter
1 large onion, sliced into semicircles or piyaz cut????
10-15 sprigs of parsley, chopped
● To make the fake doner, cut the meat in half sideways.
● Season with the salt and black pepper and olive oil and sear in the hot cast iron pan.
● After searing meat, place it on the cutting board and slice as thin as possible.
● Add the salt, black pepper, fresh thyme, and yoghurt and combine well.
● Add 1 tablespoon butter to pan and sauté the meat on high heat. Make sure that you add the meat in two batches and give it a stir. Otherwise, adding all the meat at once may cause them to boil instead of fry.
● To make the onion salad, sprinkle a pinch of salt on the onions and rub them till they are soft.
● Fill the pita pockets with the doner, add the onion and parsley.
● It is time to eat! Take the perfect bite and enjoy with your loved ones!
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