In a mixing bowl, combine the flour, salt, and oil. Rub the oil into the flour well. Add the yogurt and mix, then gradually add warm (preferably hot) water and knead for at least 10 minutes until you have a smooth, slightly sticky dough—this is the secret to successful tortillas. Cover and let rest in a warm place for 30 minutes. Divide the dough into balls as desired, coat with flour, and let rest for another 15 minutes. Roll out on a floured surface to about 1/4 inch (1/2 cm) thick. Cook on a hot griddle or skillet, flipping to cook both sides until done. Place the bread immediately in a container and cover with a cloth to keep it soft.

Take the chicken out of the freezer 30 minutes before cooking. Sauté in a nonstick pan with 2 tablespoons oil until fully cooked and all the liquid evaporates. Place the shawarma on a baking sheet under the broiler for 15 minutes. Then, place a piece of foil in the center of the shawarma with a piece of hot charcoal inside, pour a tablespoon of oil over the charcoal, and cover to let it smoke.

Spread garlic sauce or mayonnaise and hot sauce on the tortilla bread. Add pieces of shawarma and some French fries. Press in a panini press or on a griddle under a weight until grill marks appear. Serve hot with pickles and ayran (yogurt drink).