This freshly grilled bread promises a feast that's as fun to make as it is to eat! Perfect for chicken shawarma.
Ingredients
500 g / 1.1 lbs self-raising flour
300 gr / 11 oz French quark
a handful chopped parsley
1 clove of garlic
- Texas Beef Seasoning 1/2 tbsp
3 tbsp olive oil
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Mix 500 g of self-raising flour with 250 g of French Quark, adding more up to 300 g as needed to achieve a dough consistency.
- Incorporate the chopped parsley, 1 minced garlic clove, and 1/2 tablespoon of Texas Beef Seasoning.
- Gradually mix in about 2-3 tablespoons of olive oil until the dough is well-combined. Knead the dough for 5-10 minutes, then let it rest and rise, covered, in a warm place for 1-2 hours.
- After 1-2 hours; roll out the bread dough into small portions.
- Brush lightly with olive oil, and place on aluminum foil.
- Grill the bread, removing the foil as the bread cooks to allow for crisping on both sides.
- This grilled bread is perfect with chicken shawarma.
