Bread Recipes

Homemade Shawarma Bread (Flour Tortilla)

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This homemade shawarma bread is unbelievably easy and it is ready in no time. A perfect alternative to pita bread!

stack of homemade shawarma bread that can also double as pita bread.

Someone grab the butter, shawarma bread is ready…Today’s recipe is long overdue and I should have posted it after I made chicken shawarma recipe for the blog last year. Thanks to procrastination and a very good excuse about bad weather. Anyway, it’s never too late to redeem me.  Here is a simple and basic recipe on how to make your own shawarma bread or flour tortilla in the comfort of your home without worrying about the chemical jargon in the shop bought own. 

I have made this shawarma bread without yeast but if by all means, you want to add yeast, add 7g of fast action yeast to this recipe. This recipe would double as pita bread especially with the addition of yeast. That would create enough pocket into the bread and you can add any filling of choice.

With this shawarma bread recipe, you are guaranteed not to visit the shop again for one. These can be made into pita bread and it is perfect with this spicy falafel. You can use the pita bread to mop up this easy chicken curry or hummus. So good!

stack of homemade shawarma bread that can also double as pita bread.

Ingredients 

300 g flour

1 tsp salt

120 ml of warm water and milk

1 tsp baking powder

20 g lard (substitute with 3 tbsp vegetable oil or butter)

1 tsp sugar (optional)

ingredients.

How to make shawarma bread

Add flour, salt, sugar, baking powder and lard in a bowl

Mix together with your fingers until crumb like texture is formed.  Add the water, half of the content at a time and mix together until you form a smooth dough

Transfer the dough unto a worktop and knead for about 8 to 10 minutes.

Place the dough in an oiled bowl and cover with a cling film or kitchen towel for about 20 to 30 minutes

process shot of how to make shawarma bread.

Transfer the dough to the worktop and divide into 6 or 8 balls and leave them to rest for another 10 minutes before you proceed to cook them

Place a non-stick frying pan on a medium heat

Lightly dust the worktop with flour and roll the dough till its flattened. Do this one at a time (do not roll all the dough at once or it will get soggy and difficult to work with)

Place the rolled dough on the frying pan and cook for about a minute, you will notice some bubbles on the surface, cook until slightly brown but not burnt.

Flip to the other side and cook for another 30 seconds. Take it off the heat and place in an airtight container/oven/microwave. This stops the tortilla from drying out and will keep warm till you are ready to use it.

stack of homemade shawarma bread that can also double as pita bread.

Serve warm with falafel, hummus, chicken shawarma or any other filling of choice.

stack of homemade shawarma bread that can also double as pita bread.

stack of homemade shawarma bread that can also double as pita bread.
Print Recipe
5 from 1 vote

Homemade Shawarma Bread

Easy step-by-step guide to making shawarma bread at home from scratch! This homemade shawarma bread is unbelievably easy and it is ready in no time. A perfect alternative to pita bread! It requires only a few ingredients, fluffy and great with currys, falafels, hummus and wraps.
Prep Time15 mins
Cook Time10 mins
Resting time30 mins
Total Time55 mins
Course: Bread, Side Dish
Cuisine: Mediterranean
Keyword: pita bread, shawarma, shawarma bread, shawarma bread recipe
Servings: 8 shawarma bread
Author: Ajoke

Equipment

  • stovetop

Ingredients

  • 300 g flour
  • 1 tsp salt
  • 120 ml of warm water and milk I used half and half
  • 1 tsp baking powder
  • 20 g lard substitute with 3 tbsp vegetable oil or butter
  • 1 tsp sugar optional

Instructions

  • Add flour, salt, sugar, baking powder and lard in a bowl
  • Mix together with your fingers until crumb like texture is formed. Add the water(and milk), half of the content at a time and mix together until you form a smooth dough
  • Transfer the dough unto a worktop and knead for about 8 to 10 minutes.
  • Place the dough in an oiled bowl and cover with a cling film or kitchen towel for about 20 to 30 minutes
  • Transfer the dough to the worktop and divide into 6 or 8 balls and leave them to rest for another 10 minutes before you proceed to cook them
  • Place a non-stick frying pan on a medium heat
  • Lightly dust the worktop with flour and roll the dough till its flattened. Do this one at a time (do not roll all the dough at once or it will get soggy and difficult to work with)
  • Place the rolled dough on the frying pan and cook for about a minute, you will notice some bubbles on the surface, cook until slightly brown but not burnt.
  • Flip to the other side and cook for another 30 seconds. Take it off the heat and place in an airtight container/oven/microwave. This stops the tortilla from drying out and will keep warm till you are ready to use it. Serve shawarma immediately.

Notes

  • Use a stand mixer to make the shawarma bread if you have one. It makes the job easier.
  • Sharwarma bread is best eaten immediately. Keep in a sealed bag for up to 3 days.
  • Use only water if you don't want to use milk 

This recipe was originally published in March 2016 but now updated with new photos. Below are some of the pictures used for this recipe back then in case you are curious.

homemade shawarma bread

See how easy the shawarma bread recipe is… I would like to see what you have been cooking with my recipes. Don’t forget to tag @myactivekitchen on Instagram, Facebook or simply send me an email with your creations. See you on my next post

 

7 Comments

  1. Wow i tried this mmmmits mouth watering thank u

     
  2. Maimuna Ibrahim zailani


    I enjoy your recipes thanks alot

     
  3. Thanks for sharing. Homemade foods are enjoyable and healthy, I’ll also try this

     
  4. I tried this recipe today. But instead of using white flour I used wholemeal flour, and unfortunately the tortillas were quite stiff and didn’t form bubbles while cooking. I’m not sure if the type of flour doesn’t work for this recipe or if I should’ve added more water than the recipe suggested. Do you have an idea what went wrong, or how to improve the result next time?

     
  5. I tried this out today. The tortillas were beautiful. But once I cooked and folded them, they cracked instead of staying soft and flexible. I’m not sure what I did wrong. Any ideas?

     
    • Thank you for the feedback. Here are tips to make your tortilla soft when next you make them.
      1.Cook them on a low heat
      2. cover with a damp cloth after cooking or simply cover with a lid or foil
      3.make sure you use the right amount of flour.
      I hope this helps. Thank you again for stopping by

       

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