Recipe by Love Watercress
FOR THE CHICKEN SHAWARMA:
1.5kg boneless, skinless chicken thighs, cut into thin strips
2 onions, finely sliced
5 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tbsp mild curry powder
1 tsp baharat
ó tsp sumac
2 tbsp honey
1 tbsp chicken stock powder
FOR THE LEBANESE WATERCRESS SALAD:
4 baby cucumbers, shaved into strips with a vegetable peeler
3 tomatoes, cut into small dice
1 red onion, finely diced
50g watercress, chopped
20g at leaf parsley, chopped
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to season
FOR THE GARLIC AND WATERCRESS FLATBREADS:
250g plain flour
1ó tsp baking powder
ó tsp salt
2 tbsp olive oil
1 tsp honey
1 tsp garlic, minced
2 tbsp watercress, finely chopped
Yoghurt and lemon wedges
1 For the shawarma, mix everything apart from the onions and oil in a large non-reactive bowl, cover and refrigerate for at least 4 hours and up to 24 hours.
2 Heat the oil in a large pan and fry the chicken and onions in batches until cooked through and lightly charred. Set aside to keep warm.
3 Meanwhile add all the ingredients for the flatbreads to a large bowl. Mix until combined, you are looking for a soft but not too sticky dough so add a little extra flour if needed.
4 Turn onto a lightly floured surface and knead for 3-5 minutes or until soft and fully hydrated. Cover with a damp tea towel and rest for 10 minutes.
5 Weigh the dough and divide into 6 balls. Roll each ball so it is approximately 5-8mm thick, the thicker the dough, the fluffier the bread.
6 Heat the oil over a medium heat and cook each flatbread for 2 minutes each side or until puffed and lightly charred, stack and store wrapped in foil (they can be warmed in the foil in a low oven if making in advance).
7 For the salad mix all the ingredients in a large bowl, taste and adjust the seasoning as necessary.
8 Serve the flatbreads, piled with the chicken, salad and yoghurt if liked.