Shawarma Bread

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With only four ingredients (one is water), you can make this soft, pliable Shawarma Bread! This flatbread is better than any store-bought version and worth the effort! It is great as a base for beef or chicken shawarma, or just smear some butter on it and enjoy! It's one of our current favorite things! We hope you love it too.

Prep Time10

Cook Time10

Resting Time30

Total Time50

Course: Side Dish

Cuisine: Middle Eastern

Servings: servings

Author: Precious

Ingredients

2 cups all-purpose flour plus 1 to 3 Tablespoons more for kneading
½ teaspoon salt
¾ cup water
1 Tablespoon oil I used olive oil

Instructions

In a medium mixing bowl, combine the flour and salt. Make a well in the middle and add the water and oil. Mix to combine and knead the dough for 2 minutes. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
Transfer the dough to a floured, clean working surface and knead, sprinkling more flour as needed for another 2 minutes. (I often add about one more tablespoon of flour at this point.) Add just enough flour to prevent the dough from being sticky. You want the dough to be soft but not sticky, so you get really soft shawarma bread.
Dust the working surface with flour, and divide the dough into six equal pieces. Form a ball with each piece. Roll out each ball of dough into an 8 to 9-inch circle. Don't worry too much about the shapes here. If it doesn't turn out to be a perfect circle, that's okay!
Heat a non-stick skillet or cast iron pan over high heat. Cook one flatbread for 1½ to 2 minutes on the first side. It should puff up dramatically. Flip it to the other side when it has golden spots. Cook on the other side for about 1 minute until it has golden spots.
Keep the cooked flatbreads stacked and wrapped in a kitchen towel. This helps keep them warm until serving.
Serve warm smeared with butter or use to build wraps for breakfast, lunch, or dinner.

Notes

Any neutral-tasting oil, like vegetable or canola oil, works for this recipe.
There's no need to add oil to the pan before cooking the shawarma bread. If you add oil, you might end up crisping the bread and you do not want that.

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