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stack of homemade shawarma bread that can also double as pita bread.
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4.82 from 16 votes

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


  • stovetop


  • 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


  • 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.


  • 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