Instructions

For the Pita Bread

1. Whisk together the flour, salt and instant yeast in a large bowl. Add the water and oil and stir with a wooden spoon until a shaggy dough forms. Using your hands, knead the dough in the bowl just until the flour is absorbed and you have a sticky ball, about 30 seconds. Drizzle a little olive oil over the top, then turn the dough to coat it evenly. Cover the bowl with a tea towel and transfer to a warm place to rise for 90 minutes.
2. Once 60 minutes have passed, preheat the oven to 285 °C (550ºF) with a cast-iron frying pan inside. Cut a sheet of parchment paper into 6 small pieces, each one about 6 by 6 inches.
3. Turn the dough out onto a lightly floured work surface and gently knead it into a ball. Use a bench scraper or a large knife to divide the dough into 6 equal portions. Using flour as needed to prevent sticking, gently pinch and roll each portion into a tight ball. Let the portions rest for 30 minutes.
4. Lightly dust the balls with flour, then gently flatten them with your hands. Using a rolling pin, roll each portion into a 6-inch round, being careful not to press out any air pockets that may have formed inside the dough. Transfer each round to a sheet of parchment paper and let rest for 15 minutes.
5. Bake the pita, one at a time, by placing a round, including the parchment paper, into the preheated cast-iron frying pan. Bake for 2 minutes or until lightly golden and puffed. Remove the pita from the oven and repeat the process until all the rounds are baked. Transfer the pita to a bowl lined with a kitchen towel and fold the towel over the pita while you continue baking the remaining rounds.

For the Garlic Sauce

1. Slice the garlic cloves in half lengthwise, remove any green sprouts, and add them to a food processor. Add the salt and process for 1 minute, until the garlic is finely chopped, scraping down the sides of the food processor as needed.
2. With the food processor running, slowly pour in about 30 ml (2 tablespoons) of the oil, then stop the machine and scrape down the sides. Repeat this process 2 or 3 times until the garlic begins to look smooth and creamy. Add the egg white, and while the machine is running, slowly pour in the remaining oil and lemon juice, alternating between them, until fully incorporated. This process should take about 10 minutes.
3. Scrape the garlic sauce into an airtight container, cover and refrigerate overnight.

For the Smoked Turkey Shawarma

1. Make a small incision in the pita bread and tear it open to create a pocket. Smear the inside with some of the garlic sauce, then insert some smoked turkey. Add some lettuce, pickled turnips and red onion. Drizzle with tahini and sprinkle with sumac.