Shawarma Bread Recipe
This Shawarma Bread recipe guides you through making soft, thin Middle Eastern flatbreads traditionally used for wrapping shawarma fillings. Made from simple pantry staples like flour, yeast, and olive oil, these breads are cooked on a skillet until perfectly puffed and tender, ideal for wraps or sandwiches.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 to 10 pieces
- Category: Bread
- Method: Stovetop
- Cuisine: Middle Eastern
Ingredients
For the Dough
- All-Purpose Flour: 3 cups (plus extra for dusting)
- Warm Water: 1 cup (about 40°C or 105°F)
- Active Dry Yeast: 2 tsp
- Sugar: 1 tsp (to activate the yeast)
- Salt: 1 tsp
- Olive Oil: 2 tbsp
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until frothy, indicating the yeast is active and ready to use.
- Mix the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture along with olive oil. Stir until a shaggy dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for about 8 minutes until it becomes smooth, elastic, and no longer sticky.
- First Rise: Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free environment for 1 to 1.5 hours until it doubles in size.
- Divide and Shape: Punch down the dough to release air, divide it into 8 to 10 equal portions, and shape each into a ball. Cover and let rest for 15 minutes to relax the gluten.
- Roll it Out: On a floured surface, roll each dough ball into a thin circle about 1/8 inch thick, aiming for a diameter of 7 to 8 inches.
- Cook: Heat a heavy cast-iron skillet or non-stick pan over medium-high heat without any oil. Place one rolled dough circle on the hot pan. Cook for about 30 seconds until small bubbles appear, flip and cook for another 1 to 2 minutes until the bread puffs up, then flip again and cook for an additional 30 seconds to finish.
- Store: Immediately wrap the cooked bread in a clean kitchen towel to trap steam, keeping the bread soft and flexible for wrapping.
Notes
- Use warm water around 40°C (105°F) to activate the yeast properly without killing it.
- Make sure the pan is sufficiently hot before cooking each bread to achieve proper puffing.
- Keep the cooked breads wrapped in a towel to maintain softness and prevent drying out.
- These breads are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Optional: You can add a pinch of dry herbs or garlic powder to the dough for added flavor.
Find it online: https://cookedbysarah.com/shawarma-bread-recipe/