SHAWARMA BREAD

Step 1: Activate the Yeast

  1. Mix the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.

Step 2: Prepare the Dough

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
  2. Add Wet Ingredients: Add the yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.

Step 3: Knead the Dough

  1. Knead: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.

Step 4: Let the Dough Rise

  1. First Rise: Place the kneaded dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Step 5: Shape the Bread

  1. Punch Down the Dough: After rising, punch down the dough to release the air. Turn it out onto a floured surface.
  2. Divide and Shape: Divide the dough into 8 equal pieces. Shape each piece into a ball, then flatten it into a disc about 1/4 inch thick.

Step 6: Cook the Bread

  1. Preheat the Pan: Heat a cast-iron skillet or non-stick pan over medium-high heat.
  2. Cook: Place a disc of dough in the pan and cook for about 1-2 minutes on each side, or until it puffs up and has golden brown spots. Repeat with the remaining dough.

Step 7: Keep Warm

  1. Keep Warm: Stack the cooked bread on a plate and cover with a clean kitchen towel to keep them warm and soft.

Serving Suggestions

  • Shawarma Wraps: Use the bread to wrap your favorite shawarma fillings.
  • Dips: Serve with hummus, tzatziki, or baba ganoush for dipping.
  • Sandwiches: Great for making quick sandwiches with your favorite ingredients.

Tips for Success

  • Don’t Skip the Rise: Allow the dough to rise properly for the best texture.
  • Cook on High Heat: This helps the bread puff up, creating the perfect pocket.
  • Experiment: Feel free to add herbs or spices to the dough for added flavor.

Storage

Store the cooled shawarma bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze the bread in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to use.

Final Thoughts

Making your own shawarma bread is a rewarding experience that elevates your meals. This easy recipe results in soft, fluffy bread that’s perfect for all your favorite wraps and dips. Enjoy the process and the delicious results!

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