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Shawarma Bread

Middle Eastern · Side · Easy

Shawarma Bread

Total
52 min
Prep
40 min
Serves
4
Calories
265
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Soft skillet flatbreads blister in a hot pan, then steam under a towel until supple enough to fold around a generous filling.

A brief rest makes shawarma bread easier to roll thinly without springing back. Baking powder gives it a little lift in the skillet, while a small amount of oil keeps the finished rounds flexible.

These are foldable flatbreads rather than guaranteed pocket pitas. Stack them under a clean towel as they leave the pan; their own steam softens the browned surfaces for wrapping.

MildBudgetVeganVegetarianDairy-freeNut-freeEgg-free

Method

  1. Mix flour, salt, sugar and baking powder in a bowl. Stir in vegetable oil and warm water to make a soft dough.

  2. Knead for until smooth, then cover and rest for . Divide into four balls.

  3. Roll each ball on a lightly floured surface into a thin 8-inch round. Heat a dry heavy skillet over medium-high heat.

  4. Cook each flatbread for on the first side until bubbles appear and brown spots form, then flip and cook for until no raw dough remains. Stack under a clean towel as you finish the batch.

Forkue tips

  • If the dough resists rolling, cover it and let it relax a few minutes rather than pulling it thinner.

Storing and reheating

Keep airtight at room temperature for 2 days or freeze for 2 months. Warm in a dry skillet and cover with a towel briefly to restore flexibility.

Kitchen gear

Rolling pinTop picks on AmazonHeavy skilletTop picks on Amazon
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Nutrition per serving, estimated

265Calories
6gProtein
50gCarbs
4gFat

Shawarma Bread: FAQ

Will these form a pocket?

They may puff in places, but this baking-powder dough is intended for folding. Do not rely on a full pocket for stuffing.

Why are my flatbreads stiff?

They may be too thick or cooked too long. Roll thinly, remove once cooked and keep the warm stack covered so it retains moisture.

How do I store and reheat Shawarma Bread?

Keep airtight at room temperature for 2 days or freeze for 2 months. Warm in a dry skillet and cover with a towel briefly to restore flexibility.

How long does Shawarma Bread take?

About 52 min in total: 40 min prep and 12 min cooking.

What do I need to make Shawarma Bread?

The key ingredients are all-purpose flour and baking powder, plus pantry basics.

Any tips for Shawarma Bread?

If the dough resists rolling, cover it and let it relax a few minutes rather than pulling it thinner.

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