1Season the meat with all the ingredients and marinate overnight.
2Heat the wok (or a very large skillet) with olive oil and fry the meat.
3Prepare the sauce on the same day adding all the ingredients and mixing well.
4For the pita bread, mix flour, salt, sugar and yeast in a large bowl.
5Add olive oil, water and stir with the help of a fork.
6Sprinkle the kitchen counter with flour and knead the dough for about 3-5 minutes until it's not sticky anymore.
7If necessary sprinkle with a bit more flour.
8Place the dough in the bowl and cover with cling film or a kitchen cloth.
9Let it leaven in a warm place, free from drafts, until it doubles in volume.
10After it expands, sprinkle the kitchen counter again with flour and place the dough.
11Divide in 11 equal pieces (or less, depending on the size you want your Pita Shoarma to be). Shaping each piece of dough with the palm of yout hand, to form a tight ball (see here where I learned it).
12Leave to rest for about 15 minutes.
13Extend each ball with a rolling pin in the shape of a circle. Set in a preheated oven at 400°F, for about 5-6 minutes depending on their size.
14Serve the pita breads stuffed with meat and lettuce, and finish with a bit of sauce.
15Serve with chips and good company.