Shawarma Bread, often referred to as “pita bread” or “flatbread,” is a delicious and versatile bread commonly used to wrap shawarma meat and other fillings. It’s soft, slightly chewy, and perfect for making wraps or sandwiches. Here’s a recipe to make homemade Shawarma Bread (or pita bread) from scratch:
Shawarma Bread (Pita Bread) Recipe
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (110°F or 45°C)
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Activate the Yeast:
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy and bubbles form. If the mixture does not froth, the yeast may be old or the water too hot or too cold. Start again with fresh yeast and correctly warmed water.
- Prepare the Dough:
- In a large mixing bowl, combine 3 1/2 cups of flour with the salt. Create a well in the center and add the yeast mixture and olive oil.
- Mix until a rough dough forms. If the dough is too sticky, add more flour, a little at a time, until it is soft but not sticky.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. The dough should be soft but not overly sticky.
- First Rise:
- Place the dough in a lightly oiled bowl, turning it once to coat with oil. Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the Dough:
- Punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 8-10 equal pieces.
- Roll each piece into a ball and then flatten it into a circle about 1/4 inch (6 mm) thick.
- Second Rise:
- Cover the flattened dough circles with a damp cloth and let them rise for about 30 minutes.
- Bake the Bread:
- Preheat your oven to 475°F (245°C). Place a baking stone or an upside-down baking sheet in the oven to heat.
- Once the oven is hot, carefully place the dough circles onto the preheated baking stone or baking sheet. Bake for 2-4 minutes, or until the bread puffs up and starts to turn golden brown.
- Remove the bread from the oven and cover with a clean towel to keep it soft.
- Serve:
- Allow the shawarma bread to cool slightly before using. It’s perfect for making wraps, sandwiches, or served alongside dips and salads.
Tips
- Flour Type: All-purpose flour works well for a soft and pliable bread. For a slightly more rustic texture, you can use whole wheat flour or a blend of whole wheat and all-purpose flour.
- Heat: Ensure your oven is fully preheated before baking. A hot oven is crucial for getting the pitas to puff up properly.
- Storage: Store leftover shawarma bread in an airtight container or bag at room temperature for up to 3 days. For longer storage, freeze the bread. To reheat, warm in a toaster or oven.
This Shawarma Bread is a versatile base for many dishes and can be used in place of traditional pita bread for a fresh, homemade touch!