This homemade shawarma bread is unbelievably easy and it is ready in no time. A perfect alternative to 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.
You can even use it to make this simple breakfast quesadilla. So good!
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)
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
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 warm with falafel, hummus, chicken shawarma or any other filling of choice.
Homemade Shawarma Bread
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.
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
Wow! amazing. love this... its quite helpful
Hi. Is it just plain flour or SR please?
Plain flour which is also known as all-purpose flour
They do taste good but, they don’t taste like shawarma bread in my opinion. It kinda tastes like a biscuit. Maybe I needed to add some kind of seasoning to it.
I love this recipe 🤩😋😋, so great, thanks alot
Thanks dear
I really appreciate it.
Thanks for not hinding what you know from others.
Thanks for this lovely recipe
Lovely recipe
Thanks dearest
Awesome but please how I do I make chicken shawarma
Hello, I have chicken shawarma recipe on the blog https://www.myactivekitchen.com/201597le-baes-nigerian-chicken-shawarma/
Thanks
Many thanks. Will definitely try it. I’m moving to a level where I can make my own cheese, jams, flour and ketchup. I already make my own mayonnaise from scratch. Bread is next
Wow tried this recipe out today and it was wonderful.thank you for sharing this wonderful recipe.
Thank you, Juliet, I am glad you enjoyed the recipe.
I tried out this recipe after s long time of looking for a shawarma bread recipe and this worked out perfectly, I am so excited, the bread is so soft and easy to roll, easy to cook and the process is very simple and straight forward ambso grateful thank you so much, this definitely won’t be the last time I will make this!
I just made this bread and it was very easy and fast for a first timer like me 😂
My mom ate the first one I made and she requested for more
It was easy to learn this recipe and the result of my shawarma bread was wawu! It was my first attempt though. Thanks for sharing 🤗
Good recipes it worked for me when Covid 19 cut our supplies
Hello, thank you for your feedback. COVID-19 shall soon be a thing of the past by His grace.
T'was so timely.
Thanks for the recipes I'm learning a lot
I am glad to hear that. Thank you
I love it
thanks for this recipe
You are welcome, Floribert.
Wow i tried this mmmmits mouth watering thank u
I enjoy your recipes thanks alot
Thank you so much Maimuna!!! I am glad you enjoy my recipes
Thanks for sharing. Homemade foods are enjoyable and healthy, I'll also try this
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?
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