Shawarma bread
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6 Ingredients
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25 min total
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Serves Makes 4
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Easy
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Saudi Arabian
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Side
Recipe byThe ZestyPlate Kitchen
A simple homemade flatbread that puffs into a soft pocket in the pan. Ideal for stuffing with shawarma, falafel or any filling you like.
A soft, puffy flatbread made for wrapping around grilled meat and salad. It uses just a few storecupboard basics yet puffs up into a pocket in a hot pan. Eaten warm and pillowy straight away, it leaves any shop-bought wrap behind.
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Prep 15 min
Cook 10 min
Total 25 min
Easy
Scale:
- 1 cup Flour
- 1 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp Baking Powder
- 1 tablespoon Oil
- Splash Water
Nutrition (per serving)
150
kcal
3g
Protein
25g
Carbs
4g
Fat
Estimated per serving. How we calculate this.
Preparation
- Sieve the flour, then add the baking powder, salt, sugar and oil and mix together.
- Pour in the water and knead the dough for about 10 minutes.
- Cover the dough and leave it to rise.
- Once risen, turn it out onto the work surface and shape a round (a plate or pot lid makes a handy guide).
- Heat your pan and lay the bread in.
- It will begin to puff, at which point turn it over.
- Finally, set it somewhere warm and you'll find it has formed a pocket.
Tips from the ZestyPlate Kitchen
- Knead the dough thoroughly for a soft, stretchy bread that puffs up well.
- Let the dough rise for long enough to get the lightest texture.
- Use a dry pan that is genuinely hot so the bread puffs and forms its pocket.
- Keep the cooked breads under a clean cloth so they stay soft and warm.
Frequently Asked Questions
Usually the pan isn't hot enough, or the dough wasn't rolled to an even thickness. A well-rested, well-kneaded dough puffs best.
Yes. Make it in advance, keep it covered in the fridge, then let it come back to room temperature before you roll and cook it.
Stack them inside a clean tea towel as you go. The trapped steam keeps them pliable enough to fold around a filling.
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