Make Shawarma Chicken Bread Without Oven on Tawa like a Pro with This Trick

Ingredients

• 300 g Chicken Breast (boneless, cut into bite‑size pieces after cooking)
• 1 tsp Garlic Ginger Paste (store‑bought or homemade)
• 1 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Plain Yogurt (full‑fat for tenderness)
• 1 tsp Salt (plus 1/4 tsp for sauce)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Crushed Red Chilies (kuti) (optional for extra heat)
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 1 tsp Chaat Masala
• 1 pinch Orange Food Colour (for visual appeal only)
• 1 tbsp Cooking Oil (for marination; plus extra for tawa)
• 2 cups All‑Purpose Flour (sifted)
• 1 tsp Sugar
• 1 tsp Instant Yeast
• 0.5 tsp Baking Powder
• 2 tbsp Plain Yogurt (for dough)
• 1 tbsp Cooking Oil (for dough)
• 3/4 cup Warm Water (lukewarm (30‑35°C) to activate yeast)
• 1 cup Mayonnaise (full‑fat)
• 4 tbsp Chili Garlic Ketchup
• 2 tbsp Hot Sauce
• 1 tsp Mustard Paste
• 1 tsp Garlic Powder
• 0.25 tsp Crushed Red Chilies (sauce)
• 1 tbsp Lemon Juice (sauce)
• 2 pieces Green Jalapeño (finely chopped, optional)
• 2 pieces Red Jalapeño (finely chopped, optional)
• 6 leaves Iceberg Lettuce (large leaves for wrapping)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Cheddar Cheese (shredded)
• 2 tbsp Butter or Oil for Tawa (for cooking the breads)
• 2 pieces Charcoal Pieces (for smoking chicken, use a small metal bowl)

Instructions

1. Marinate the Chicken

   In a large bowl combine 300 g chicken pieces, 1 tsp garlic‑ginger paste, 1 tbsp lemon juice, 3 tbsp yogurt, 1 tsp salt, 1 tsp red chili powder, 0.5 tsp black pepper, 0.5 tsp crushed red chilies, 0.5 tsp cumin, 0.5 tsp garam masala, 1 tsp chaat masala, a pinch of orange food colour and 1 tbsp cooking oil. Mix well, cover, and let marinate for 30 minutes.

   Time: PT30M

2. Cook the Chicken

   Heat a skillet over medium heat, add a little oil and cook the marinated chicken, covered, for 8‑10 minutes until it is almost done, stirring once.

   Time: PT9M

   Temperature: Medium heat

3. Add Smoky Flavor

   Place a small metal bowl with 2 pieces of hot charcoal on the skillet, drizzle a few drops of oil over the charcoal, cover the pan and let the chicken sit for 5 minutes to absorb the smoky aroma.

   Time: PT5M

   Temperature: Medium heat

4. Cool and Chop Chicken

   Remove the pan, transfer the chicken to a plate, let it cool for about 5 minutes, then chop into bite‑size pieces.

   Time: PT5M

5. Prepare the Dough – Dry Mix

   In a large mixing bowl combine 2 cups all‑purpose flour, 1 tsp salt, 1 tsp sugar, 1 tsp instant yeast and 0.5 tsp baking powder. Stir until evenly mixed.

   Time: PT5M

6. Prepare the Dough – Wet Mix & Knead

   Add 2 tbsp yogurt, 1 tbsp cooking oil and enough warm water (about 3/4 cup) to the dry mix. Knead until you obtain a soft, non‑sticky dough.

   Time: PT10M

7. First Dough Rest

   Grease the bowl with a little oil, cover with a damp cloth and let the dough rise for 1 hour in a warm place until it roughly doubles in size.

   Time: PT1H

8. Make the Spicy Mayo Sauce

   In a separate bowl whisk together 1 cup mayonnaise, 4 tbsp chili‑garlic ketchup, 2 tbsp hot sauce, 1 tsp mustard paste, 1 tsp garlic powder, 0.25 tsp crushed red chilies, 0.25 tsp salt, 1 tbsp lemon juice and the finely chopped green and red jalapeños (if using).

   Time: PT5M

9. Divide and Shape the Dough

   Punch down the risen dough, divide it into 6 equal portions, and roll each portion into a disc about 6‑7 inches in diameter, not too thin.

   Time: PT10M

10. Assemble the Breads

    Spread a thin layer of the spicy mayo sauce on the centre of each disc, place a lettuce leaf, a handful of the chopped chicken, then sprinkle shredded mozzarella and cheddar cheese. Fold the edges over and seal by pressing the side corners together, using a little water if needed.

    Time: PT10M

11. Second Rest

    Place the assembled breads on a tray, dust lightly with flour, cover loosely with a kitchen towel and let rest for 10 minutes so they puff slightly.

    Time: PT10M

12. Cook the Breads on Tawa

    Heat the tawa over medium heat, lightly grease with oil or butter. Cook each bread for about 2 minutes on one side, then flip, brush the other side with a little oil/butter, cover and cook on low heat for another 2‑3 minutes until the cheese melts and the bread is golden. Turn the side corners as needed to ensure even cooking.

    Time: PT6M

    Temperature: Medium heat then low heat

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken thigh
• Instead of Lemon Juice: Lime juice
• Instead of Plain Yogurt: Greek yogurt (thin)
• Instead of Red Chili Powder: Paprika
• Instead of Crushed Red Chilies (kuti): Red pepper flakes
• Instead of Cooking Oil: Vegetable oil, Canola oil
• Instead of All‑Purpose Flour: Bread flour
• Instead of Instant Yeast: Active dry yeast (use 1.5×)
• Instead of Plain Yogurt (for dough): Buttermilk (thin)
• Instead of Cooking Oil (for dough): Melted butter
• Instead of Mayonnaise: Greek yogurt (for lighter version)
• Instead of Hot Sauce: Sriracha
• Instead of Crushed Red Chilies (sauce): Red pepper flakes
• Instead of Green Jalapeño: Green chili
• Instead of Red Jalapeño: Red chili
• Instead of Iceberg Lettuce: Shredded cabbage
• Instead of Mozzarella Cheese: Monterey Jack
• Instead of Cheddar Cheese: Colby
• Instead of Butter or Oil for Tawa: Ghee
• Instead of Charcoal Pieces: Smoked paprika (less authentic)

Equipment Needed

• Mixing Bowl (large)
• Mixing Bowl (small)
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Tawa (flat griddle)
• Spatula
• Rolling Pin (optional)
• Small Metal Bowl for Charcoal
• Tongs
• Tray or Plate for Resting

Critical Steps — Do Not Skip

• Marinating the chicken for full flavor
• Ensuring the dough rises properly during the 1‑hour rest
• Sealing the bread edges tightly to prevent cheese leakage
• Using charcoal to impart authentic smoky aroma
• Cooking the assembled breads on medium‑low heat to melt cheese without burning

Chef Tips from the Video

• For an extra golden crust, brush the top of the bread with a little melted butter just before the final cover step
• Add a pinch of nigella seeds on the surface before cooking for a subtle aroma
• If you like extra tang, drizzle a few drops of lemon juice over the assembled bread before the final cook.

Troubleshooting

Storage

Refrigerator: Store assembled but uncooked breads in an airtight container for up to 24 hours; cooked breads keep 2 days refrigerated.

Freezer: Freeze cooked breads wrapped tightly in foil for up to 1 month; reheat on tawa or microwave.

Room temperature: Do not keep cooked breads at room temperature beyond 2 hours.

Make-Ahead Tips

• Marinate the chicken a few hours ahead or overnight for deeper flavor
• The dough can be prepared the night before and refrigerated after the first rise
• Spicy mayo sauce keeps well sealed in the fridge for up to 3 days

Frequently Asked Questions