Are you a shawarma fan? If so, you’re going to adore this shawarma bread recipe! Making your tasty shawarma at home is easy with this bread. It tastes nice and is very easy to prepare. You’ll be able to bake your shawarma bread quickly if you follow these easy steps.
Ingredients Required
All-purpose flour—3 cups
Yeast-1 tbsp.
Sugar-1 tsp.
Salt—1/2 tsp.
Veg. Oil: 2-3 tbsp OR Melted Butter: 1 tbsp
Warm water, as required
Preparation
1. Sieve the flour and add it to a dry bowl. Add sugar, salt, and yeast and give it a good mix.
2. gradually add warm water and knead. Add oil and continue kneading for about 3 minutes to form a dough that no longer sticks to the bowl and your palm ( dough should feel and look like your regular bread dough).
3. Put your dough in a dry bowl, cover tightly and keep it in a warm place for roughly one to one and a half hours to relax and expand.
4. Bring the dough to a flat surface, punch it down, and knead it properly. You can add a small amount of dry flour to your flat surface before dropping the dough for kneading, so it doesn’t stick to the counter or rolling pin), knead the dough to smooth and form it into a big round ball
5. Divide the dough into six parts. Roll them to form small balls. Flatten each with your rolling pin to create a great round shape. (If sticky, sprinkle a little flour to aid free rolling.) Please give it a cover and give it time to rest for five minutes.
Heat a nonstick pan on high. (A regular flat pan can also do well). Put your round dough in it, and heat each side of the dough on a medium flame/heat until it’s ready, 2–3 min maximum. Spread a little oil coating over the dough’s surface and heat for about 1 minute, bringing it down. Cover the ready product with a towel to stay soft and warm.
If the heat is too low, your shawarma bread or flatbread will become too dry. If the heat is too much, your shawarma bread becomes too stiff, crispy, and won’t bend easily without breaking.
Please use medium heat.
You can also use your oven in place of the nonstick pan on heat.
TIP: Shawarma bread is best when served the day it’s made. You can store it in a freezer for about one month and reheat it gently when needed.