Rezept Pita bread wrap with mutton kebab Facile

Pita bread wrap with mutton kebab - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Pita bread wrap with mutton kebab! A quick and easy dinner that is ready in under 35 minutes! Pita wraps are easy to make with your choice of fillings. The key ingredient for a truly authentic taste is the spice sumac or sweet paprika. The bread should be a container, not the main event. Greeks traditionally add french fries to their pita wraps, so if you have leftover french fries, heat them in the. Beef steak on a wooden board.

Mutton Kathi Roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a roti bread. Method - To make the roti bread add flour, salt, melted ghee, a egg and water and knead the dough. - Apply some oil to the bowl and place the dough in it.

You can cook Pita bread wrap with mutton kebab with 16 Ingredients and 16 steps. See the following guide!

1. 1 cup flour.
2. 1 tsp yeast.
3. 1 pinch salt.
4. 1 tsp sugar.
5. 1 tsp oil.
6. 1/2 kg mutton keema.
7. For mutton kebab.
8. 1 tsp ginger garlic paste.
9. 1 tsp red chilli flakes.
10. 1 grated onion and green chilli.
11. 1 tsp garam masala.
12. 1 tsp gram flour.
13. 3 tsp For frying oil.
14. 3 tsp grated cabbage.
15. 1 chopped slice tomato.
16. 3 tsp hung curd.and ketchup.

Shawarma in pita bread wrapped in paper close-up on the table horizontal. prepared homemade doner kebab or shwarma in dish. a doner kebab in a plate with french fries Grilled skewered lamb mutton, a traditional meat served in shawarma or kebab sandwich in the Mediterranean, in Middle East. The Best Pita Bread Kebab Recipes on Yummly Hamburgers In Pita Bread, Tuna And Potato Salad With Pita Bread, Iskender Kebab. You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both.

1. Take 3tsp little warm water.
2. Put the sugar and yeast mix it and cover it for 5 minutes.
3. Take a bowl put the flour and salt and oil..
4. When yeast active.pour it in middle of bowl.
5. Mix it.now make a soft dough.
6. Knead it very nicely rub with little bit oil.cover it and put in a warm place.
7. When it becomes double size knock it.
8. Make small ball roll it half inch.
9. Heat the tawa put the roti.
10. When becomes little brown switch of the flame.
11. Ready pitta bread.
12. Now mix all ingredients of kebab with mutton keema.
13. Make small ball fry it.until it done.
14. Now take the bread spread hung curd and ketchup.
15. Then put the kebab, then chopped cabbage and tomato.
16. Wrap it,it's ready.

In the oven, pitas puff up much more grandly and make softer pockets, but they stay pale-colored and fairly mild-tasting. On the stovetop, you lose some of the impressive puffing, but. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there's a bit of a Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel.