RECIPE: Kathi Roll

For the Garlic Yogurt | Combine yogurt, lemon juice, garlic, salt and olive oil in a mixing bowl. Mix until smooth and evenly combined. Refrigerate at least 30 minutes before serving to allow flavors to develop.

For the Chicken Shawarma | Heat a lightly oiled flat top or sauté pan over medium heat. Add sliced chicken thighs and cook 2-3 minutes until lightly browned and heated through. Sprinkle cumin, paprika, coriander, turmeric, black pepper, cinnamon and salt evenly over the chicken. Toss well to coat. Continue cooking 1-2 minutes until spices become fragrant. Remove from heat and toss with lemon juice- reserve to the side.

For the Kathi Roll | Divide dough ball into 2 equal portions. Roll each portion into a very thin round, approximately 10-12 inches in diameter. Brush each dough round with ½ tablespoon clarified butter and lightly dust with ½ tablespoon flour. Starting from one edge, fold the dough into a tight accordion-style strip approximately 1 inch wide. Coil the strip into a spiral and tuck the end underneath. Allow dough to rest for 5-10 minutes to relax the gluten. Roll each coil into a thin round approximately 10 inches in diameter, taking care not to compress the layers completely. Cook flatbreads on a lightly oiled griddle (flat top or cast iron) preheated medium-high for 1-2 minutes per side until golden brown with visible flaky layers and light blistering. Brush lightly with additional clarified butter immediately after cooking. Spread 2 oz garlic yogurt sauce down the center of each flatbread. Top with 6 oz chicken shawarma and 1 oz pickled red onions. Fold sides inward and roll tightly into a cylinder. Cut on the bias and serve immediately.