Shawarma Bread

Fluffy Arabic bread with airy pockets — the perfect base for shawarma and other fillings. Made quickly and easily on a skillet.

Ingredients

• 240 g All-purpose flour
• 1 tsp Salt
• 0.5 tsp Sugar
• 0.5 tsp Baking powder
• 1 tbsp Vegetable oil
• 120 ml Water

Instructions

1. Sift the flour into a bowl, add baking powder, salt, sugar, and vegetable oil. Mix the dry ingredients thoroughly.
2. Gradually add water and knead until you have a smooth, elastic dough. Knead for approximately 10 minutes.
3. Cover the dough with a damp cloth or plastic wrap and let it rise for 30–40 minutes at room temperature.
4. Divide the risen dough into 4 equal portions. On a flour-dusted surface, shape each portion into a round flatbread using a rolling pin or the bottom of a plate. The thickness should be approximately 5–7 mm.
5. Heat a skillet over medium heat without oil. Place the flatbread on the hot skillet and cook until it begins to puff up and light spots appear on the bottom, approximately 2–3 minutes.
6. Flip the flatbread and cook the second side until done and light spots appear, another 1–2 minutes. The bread should begin to puff up, forming a characteristic pocket inside.
7. Remove the cooked bread from the skillet and place it in a warm location (for example, in a covered dish or wrapped in a towel). The bread will fully form its airy pocket as it cools and rests in the warmth.