Homemade Shawarma Bread (Flour Tortilla)
Homemade Shawarma Bread (Flour Tortilla)
Making homemade shawarma bread is incredibly simple, and the best part? It’s ready in no time!
This soft, fluffy bread serves as a fantastic alternative to pita bread, making it perfect for wraps, falafels, curries, and more.
So, grab some butter—because fresh shawarma bread is coming right up! This recipe has been long overdue, and there’s no better time than now to finally share it.
Homemade Shawarma Bread
Instead of relying on store-bought versions with ingredients you can’t even pronounce, you can now prepare this delicious bread in the comfort of your own kitchen.
This recipe requires no yeast, but if you prefer a fluffier texture with more air pockets, simply add 7g of instant yeast.
That way, it can double as pita bread, allowing you to stuff it with any filling of your choice.
Once you try this homemade version, you’ll never want to buy shawarma bread from the store again.
Plus, it pairs wonderfully with spicy falafels, creamy hummus, and flavorful curries. You can even use it to whip up a quick breakfast quesadilla.
The possibilities are endless!
Ingredients for Homemade Shawarma Bread
- 300g flour
- 1 tsp salt
- 120ml warm water and milk (half and half)
- 1 tsp baking powder
- 20g lard (or substitute with 3 tbsp vegetable oil or butter)
- 1 tsp sugar (optional)
Step-by-Step Guide to Making Shawarma Bread
- In a large mixing bowl, combine the flour, salt, sugar, baking powder, and lard.
- Use your fingers to mix the ingredients until the mixture has a crumb-like texture.
- Gradually add the warm water and milk, pouring in half at a time while mixing. Continue until a smooth dough forms.
- Transfer the dough onto a clean work surface and knead for about 8 to 10 minutes until soft and elastic.
- Place the dough in a lightly oiled bowl, cover with cling film or a kitchen towel, and let it rest for 20 to 30 minutes.
- After resting, divide the dough into 6 to 8 equal balls and allow them to rest for another 10 minutes before rolling.
- Lightly dust a work surface with flour, then roll out one dough ball at a time until flat. (Rolling all at once may cause them to become sticky and hard to work with.)
- Heat a non-stick frying pan over medium heat.
- Place the rolled dough onto the pan and cook for about 1 minute. Small bubbles will appear on the surface. Let it cook until lightly golden but not burnt.
- Flip to the other side and cook for another 30 seconds.
- Remove from the pan and immediately place the cooked bread in an airtight container, oven, or microwave to prevent it from drying out.
Serving Suggestions
Enjoy warm with:
Chicken shawarma
Falafels
Hummus
Curries
Breakfast quesadillas
Extra Tips
- If you have a stand mixer, use it to knead the dough—it saves time and effort!
- Moreover, for a dairy-free version, replace milk with just water.
- Lastly, shawarma bread tastes best when eaten fresh but can be stored in a sealed bag for up to 3 days.
Now, you have the perfect homemade shawarma bread recipe—soft, flavorful, and easy to make.
Try it today and say goodbye to store-bought versions forever!
