Chicken shawarma on homemade yoghurt flatbread

Normally this is a guilty pleasure on days I don't want to cook and buy readymade pita bread and marinated kebab meat. But homemade always tastes better, reason enough to do some more work

I started with the spicemix: 2 tsp cumin, 1 tsp paprika, 1 tsp coriander, 1 tsp parsley, 1/2 tsp curcuma, 1/2 tsp ginger, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp celery salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, 1/4 tsp cayenne pepper and 1/4 tsp nutmeg mixed into 3 tbsp olive oil (as advised by Ellen Bannink of The Red Kitchen blog).

Then I cut 300 gr chicken filets in strips and marinated them overnight in the spice mix.

The next day I made Ottolenghi's           yoghurt flatbread to use instead  of
pita bread by mixing 140 g wholemeal flour with 1 and 1/2 tsp baking powder, 1/2 tsp salt, 140 g Greek yoghurt and
3 tbsp chopped coriander.
Then left the mix, wrapped in kitchen foil, 
in the fridge for an hour.

After that it was time to cut the ball of dough into 6 portions. Two I rolled out till 2 mm thick and panfried them in clarified butter, each side for about 2 mins and kept them warm. (The other 4 portions went into the freezer for a next craving)

Then stirfried the marinated chicken.

To serve I covered each flatbread with some shredded iceberg salad, cucumber matchsticks, roasted paprikastrips, finely sliced red onion and the chicken. Added a spoonful of Greek yoghurt and fresh coriander.

So far the healthy version

But in the end I can't resist to take the store bought bottles of Turkish shoarma sauce and garlic sauce from the fridge:

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