CELERIAC SHAWARMA WITH FLATBREADS AND QUICK PICKLED RADISH

Firstly, let’s make the dough for the flatbreads.
You will need
- 500 g (4 cups) white bread flour
- 1 tsp baking powder
- 1 tsp salt
- 60 ml (¼ cup) olive oil
- 300 ml (1 ¼ cups) lukewarm water
- oil for greasing


Add the dry ingredients to a bowl and mix well.
Add the oil and most of the water. You may not need all of it so keep some back.
Mix together until a dough forms and then knead for about 5 mins. It will get less sticky as
you knead.Cover the bowl with a damp tea towel until we are ready to use it.


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
Add to a bowl and add 1-2 tbsp of shawarma paste along with a generous glug of olive oil.
Mix well until all the celeriac pieces are evenly coated.

Now onto the tahini dressing.
In a bowl, mix together:
• 2 tbsp tahini
• 4 tbsp yoghurt
• Glug of olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1 garlic clove , minced


Set aside for now.


It’s also handy to have some tomatoes, lettuce and mint chopped and the pomegranate
prepped and ready before we start cooking.


Take the bread dough and cut into 8 equal sized pieces. Roll each into a ball and then flatten
to around 20cm / 8” circles.


Preheat te skillet in the oven and cook the flatbreads one by one until puffed, starting to
brown and cooked through.

Make a foil pouch wrapped in a tea towel to keep the flatbreads warm once cooked
Add the celeriac to a baking tray and cook for 5-10 mins until tender
Plate up your shawarmas as follows:
1. Flatbread
2. Tomato and lettuce
3. Celeriac
4. Tahini dressing
5. Raita
6. Sprinkle with pomegranate and mint
Roll it all up together and insert into your mouth. Keep pushing until it has all gone.