Homemade chicken shawarma

Ingredients

For the flatbreads

• 250 g flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 60 ml oil
• 125 ml water or milk

For the filling

• 9 medium potatoes (1350 g)
• 1000 ml oil for frying
• 600 g chicken breast
• 15 ml oil
• 2 large pickles (200 g)
• 5 garlic cloves
• 1 large onion (150 g)
• 1 medium cabbage (800 g)
• 45 ml water
• 1 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

For the mayonnaise

• 1 raw egg yolk
• 1/2 teaspoon mustard
• 1 g citric acid
• 1/4 teaspoon salt
• 150 ml oil

Preparation

1. For the flatbreads, mix the flour with 1/2 teaspoon salt and the baking soda. Pour in 60 ml oil and 125 ml water or milk, then knead until the flour is incorporated. Cover the dough and let it rest for 30 minutes. 2. Divide the dough into 4 pieces and roll each into a thin round. 3. Heat a dry frying pan and cook the flatbreads one at a time, for 30 seconds on each side. A few brown spots on the surface mean they are ready. 4. Peel the potatoes and cut them into sticks about 1 cm thick. Fry them in 1000 ml oil heated to 175°C, in batches, for about 20 minutes in total, until golden. Drain well. 5. Pat the chicken breast dry with paper towels and cut it into pieces about 1.5 cm thick. Brush the grill pan with 15 ml oil and cook the chicken for 7 minutes on each side, until no longer pink in the middle. 6. For the mayonnaise, mix the egg yolk with the mustard, 1 g citric acid and 1/4 teaspoon salt, stirring in one direction. Gradually mix in 150 ml oil, first drop by drop, then in a thin stream, until thickened. 7. Chop the pickles, onion and garlic. Shred the cabbage, then mix it with 45 ml water and 1 teaspoon salt. 8. Put potatoes, chicken, vegetables and mayonnaise on each flatbread. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, divided among the 4 servings, then roll up.