Homemade Shawarma Bread Recipe
This Homemade Shawarma Bread recipe is a soft, fluffy flatbread perfect for wrapping your favorite shawarma fillings. Made with simple ingredients like flour, water, milk, and lard (or vegetable oil), this bread mimics traditional Middle Eastern pita-style bread and is cooked on the stovetop for a quick and easy preparation. Ideal for serving with grilled meats, veggies, or falafel, the bread is ready in under an hour and yields 8 delicious servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Bread
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Dry Ingredients
- 300 g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon sugar (optional)
Wet Ingredients
- 60 ml water
- 60 ml semi-skimmed milk
- 20 g lard (or substitute with 3 tablespoons vegetable oil or butter)
Instructions
- Combine dry ingredients: Add flour, salt, sugar (if using), baking powder, and lard in a mixing bowl.
- Form crumb-like mixture: Mix using your fingers until the mixture becomes crumbly. Gradually add the water and milk in halves, mixing together after each addition until a smooth dough forms.
- Knead the dough: Transfer the dough to a work surface and knead vigorously for 8 to 10 minutes to develop the gluten and create a smooth, elastic dough.
- Let the dough rest: Place the dough in an oiled bowl, cover with cling film or a kitchen towel, and let it rest for 20 to 30 minutes at room temperature.
- Divide and rest: Transfer the dough back to the worktop, divide into 6 to 8 equal balls, and allow them to rest for another 10 minutes to relax the gluten.
- Preheat pan: Heat a non-stick frying pan over medium heat ready for cooking the flatbreads.
- Roll out dough balls: Lightly flour the work surface and roll each dough ball individually into a flat circle. Avoid rolling all dough at once to prevent sogginess.
- Cook the bread: Place the rolled dough onto the hot frying pan and cook for about 1 minute, watching for bubbles on the surface. Cook until the underside is slightly brown but not burnt.
- Flip and finish cooking: Flip the bread over and cook the other side for about 30 seconds. Remove from heat.
- Keep warm and serve: Store the cooked bread in an airtight container, oven, or microwave to keep warm and prevent drying out. Serve immediately with your favorite shawarma fillings.
Notes
- For a lard substitute, use vegetable oil or butter for a vegetarian version.
- Ensure the pan is at medium heat; too hot can burn the bread and too low will result in undercooked dough.
- Do not roll all dough balls at once to avoid sogginess; cook each one immediately after rolling.
- Storing the cooked bread in an airtight container keeps it soft and warm until serving.
- This bread is best consumed fresh but can be refrigerated and gently reheated.
Find it online: https://cookedbysarah.com/homemade-shawarma-bread-recipe/