Celeriac Shawarma with Flatbread and Quick Pickled Radish

Instructions

1. Firstly, let’s make the dough for the flatbreads.
   Add the dry ingredients (white bread flour, baking powder, and salt) to a bowl and mix well.
2. Add the oil and most of the water. You may not need all of it so keep some back.
3. Mix together until a dough forms and then knead for about 5 mins. It will get less sticky as you knead.
4. Cover the bowl with a damp tea towel until we are ready to use it.
5. Take the celeriac head and peel / trim off all the outer layer. Slice in half and then thinly slice each half into 2-3mm slices
6. Add to a bowl and add 1-2 tbsp of shawarma paste along with a generous glug of olive oil.
7. Mix well until all the celeriac pieces are evenly coated.
8. Now onto the tahini dressing.
   In a bowl, mix together tahini, yoghurt, olive oil, lemon juice, salt, and garlic. Set aside for now.
9. It’s also handy to have some tomatoes, lettuce and mint chopped and the pomegranate prepped and ready before we start cooking.
10. Take the bread dough and cut into 8 equal sized pieces. Roll each into a ball and then flatten to around 20cm / 8” circles.
11. Preheat the skillet in the oven and cook the flatbreads one by one until puffed, starting to brown and cooked through.
12. Make a foil pouch wrapped in a tea towel to keep the flatbreads warm once cooked
13. Add the celeriac to a baking tray and cook for 5-10 mins until tender
14. Plate up your shawarmas as follows: Flatbread, Tomato and lettuce, Celeriac, Tahini dressing, Raita.
15. Sprinkle with pomegranate and mint. Roll it all up together and insert into your mouth. Keep pushing until it has all gone.