Homemade Shawarma Bread in A Pan & Oven( Pita bread/ Naan Flat Bread)

Homemade Shawarma Bread in a Pan pita bread Naan Flat Bread

Shawarma bread (Pita Bread) is so easy to make. All you need are 3 or 4( if you add oil) basic ingredients, that I bet you already have in your kitchen.

I love making food from scratch and love it more when the process is easy and takes little or no time. You don't have to be a cook, to  make this bread;even if you haven't baked bread before, you won't have any problems making this flat bread .

I'll show you how Shawarma bread is made on a pan (stove top) and in an oven. Both methods are great, but with the pan, you get the distinctive brown spots of pita bread , while in an oven you don't get as much(except you are using an oven stone).


   This is how I used mine for Chicken Shawarma( Looks good, right?).

Homemade Shawarma Bread in a Pan on stove pita bread Naan bread Flat Bread

If you want a VERY flat bread, then do check out this Flour Tortilla Wrap Recipe here.

 For the Homemade Shawarma Bread(pita bread)
You'll need:

* 320 Grams(2cups) Plain flour/ Whole Wheat flour
* 70 Grams(Half cup) Plain flour/ Whole Wheat flour(for dusting& Kneading)
* 1 cup Warm Water(tepid water)
* 2 teaspoon Dry instant Yeast/ 20grams fresh yeast
* 1 teaspoonful Salt
* 2 teaspoon melted butter/Olive oil/lard(optional)
(1 teaspoon is for oiling the bowl)


Homemade Shawarma Bread in a Pan on stove pita bread Naan bread Flat Bread
Preparation
* In a small bowl, Dissolve the yeast in a little water and set aside to dissolve completely


* In a large bowl,Mix the flour and salt together; add a teaspoon of oil/melted butter(if you're using any). 

 Mix together and add the dissolved yeast and mix;add more water and continue to mix until you get a rough dough like the picture below.
Homemade Shawarma Bread in a Pan on stove shawarma wrap pita bread Naan bread Flat Bread

* Now knead the dough on a lightly floured surface for about 5-8 minutes until the dough is firm and elastic. 
    If the dough is sticky, dust more flour on it and knead on to get a non-sticky,elastic dough.
 Then oil the used large bowl and place the dough into it. Making sure that the dough is well brushed with oil.
Tip: The oil prevents the dough from sticking to the bowl.

* Cover the bowl and leave to rise for 2 hours or until it doubles in size. 


Homemade Shawarma Bread in a Pan on stove shawarma wrap pita bread Naan bread Flat Bread

Then deflate the dough by gently punching it down. Then Place on the lightly floured surface; cut out into orange sized balls(if you want a large bread), or into golf sized balls(if you want a smaller pita bread).
    Take one of the balls(keep the others covered,t o prevent drying out) ,Then Flatten the ball with your palm and roll out flat; sprinkle some flour as you roll until you get a large circle.  Then place on a floured surface and cover while you repeat the process for the remaining balls.
    
Tip: Remember to always dust with flour if it is sticky and flip the dough over so that it does not stick to the table.
   You can use a circular cutter to get a perfect circle...yes, you can cheat with this one...Lol

 
* If you want to make the Shawarma bread on a pan(on stove top), simply heat up a nonstick pan until it's very hot. Then place the rolled dough on it.When you begin to see bubbles, flip over to the other side and watch as the balloon forms...that's the fun part of the whole process.

Homemade Shawarma Bread in a Pan on stove shawarma wrap pita bread Naan bread Flat Bread
 
     The balloon will also form if you don't flip over, but that will result in one side burning and turning black (we don't want that, right? )
     Deflate the balloon and place on a tray lined with a damp kitchen towel, and repeat the process for the remaining dough.


Tip: To keep the bread soft and fresh after cooking, cover with a damp cloth.
 To preserve the bread for later use, wrap in a zip lock or poly bag. It will stay fresh in room temperature for 2-3 days.

* If you want to make use of an oven; Preheat the oven to 230ºC(450ºF),  place the baking tray(with the rolled out dough) into the oven and bake for 3-5 minutes. Watch as the balloon forms. Then take it out of the oven. 

If I don't get the brown spots (which is usually the case with oven made pita bread), I cheat the oven by ''browning'' the oven made flat bread on a pan..taddam☺..)

Homemade Shawarma Bread in a Pan on stove shawarma wrap pita bread Naan bread Flat Bread


  Tip: It is important to note that , not all bread forms a balloon.I think it has to do with the heating capacity of the oven. So if you encounter that problem, don't be disturbed; it happens to the best of us...Lol...just go ahead and use it as a flat bread wrap..it saves you the time of slicing the bread into 2 parts..lol.

Shawarma Bread, Homemade Shawarma Bread in a Pan on stove, shawarma wrap ,pita bread,Naan bread ,Flat Bread

Now that your Shawarma bread(Flat Bread) is ready... what are you waiting for..ENJOY!

Here's an easy homemade chicken Shawarma recipe you'll surely love... Bon  Appetit
.

78 comments:

  1. Anonymous8:13:00 PM

    Thanks for this recipe... you are a great cook ma'am

    ReplyDelete
    Replies
    1. Nky may God bless u 4 me ooooo, am now getting perfect in baking and my hubby is so enjoying every bit it, all thanks 2 u. My question is, In dis bread, am I to cover EACH bread with a damp cloth or cover them all with jus one damp cloth.

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    2. I`m, happy for you dearie.
      You are to cover all with just one damp cloth.
      Send me pictures oo :)

      Delete
  2. Anonymous11:18:00 PM

    My family screamed for more..now this is the only bread we eat at home .. thanks for this recipe

    ReplyDelete
    Replies
    1. I'm so glad to be of help dear, thanks for the feedback :)

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  3. Anonymous2:27:00 PM

    Great stuff (mike from cape town)

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  4. Anonymous7:09:00 PM

    Thank you very much for this recipe. You've been of great help to me because like you, I love making my food from the scratch!

    ReplyDelete
    Replies
    1. I'm so glad to be of help. Thanks for stopping by.

      Delete
  5. Anonymous11:11:00 PM

    This is sooo helpful thnx:)

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  6. so easy to make , and too much delicious , my children love to eat shawarma

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    Replies
    1. Thanks for your feedback Saeed, I'm so glad your family enjoyed it :)

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    2. Nky tnx a million for this recipe but I don't really understand d slicing side of d bread,can u pls explain

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  7. Anonymous4:27:00 PM

    tnx so much for ds tip.bt pls do u av an idea d pita bread is sold in supermkts?tnx so much

    ReplyDelete
    Replies
    1. This is the type they sell at the supermarket here, how do the ones around you look like dear?

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  8. Anonymous11:25:00 AM

    thanks being there for us.now the budget for bread is off my list cos i do it myself and my family loves it

    ReplyDelete
    Replies
    1. You're welcome, I'm so glad to be of help dear :)

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  9. WaO its To mucH helpfull :) excellnt n easy to make ..thank u

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    Replies
    1. Thanks Sana , I'm glad you like it :)

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  10. Anonymous3:50:00 PM

    this rilli helped tnx

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  11. thanks for the recipe but my bread comes out very dry and it was not easy to wrap cos it will just break apart, pls may i know where i miss it. thanks

    ReplyDelete
    Replies
    1. Hi Yetunde, It could be due to high heat(if you baked it) or due to too much flour (if you used a pan). The rolled dough should be stretchy and soft, If you add too much flour when rolling it out, the bread will come out dry and with cracks, And also don't cook it for too long so that it doesnt lose moisture, Hope this was of help. Let me know how it turns out.

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  12. Thanks I am gonna try it. After searching entire web found easy and nice recipe, finally I am gonna mAke shaewarma

    ReplyDelete
    Replies
    1. I'm glad to be of help dearie :)

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  13. Lily you are a complete baker thanks for all the recipes on your site. May God continue to strength you in Jesus Name.

    ReplyDelete
    Replies
    1. Amen dearie and hope to see more of you here :)

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  14. Lily you are indeed a good baker. I love all the the recipe on your blog. You know what I love baking you hove inspired me the more. Thank alot

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    Replies
    1. You're welcome hun, I'm always glad to be of help :)

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  15. Anonymous6:01:00 AM

    This was the easiest, tastiest and most effective flatbread recipe I have ever tried. I made it with half whole wheat/ half whole wheat pastry flour. They all puffed and were so good!!!

    ReplyDelete
    Replies
    1. I'm so glad it turned out well and you enjoyed it too. Thanks for your lovely feedback.

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  16. Anonymous11:58:00 AM

    thanks so much for the training ,i really enjoy it ,GOD bless

    ReplyDelete
    Replies
    1. You're always welcome dearie :)

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  17. You are a super woman u knew that right?, is amazing that you can cook but to Hv this wonderful personality. Don't mind me just wanna thank you

    ReplyDelete
    Replies
    1. Lol.. Hafsat, you're such a darling, thanks for your lovely comment, well appreciated :)

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  18. Anonymous12:41:00 PM

    i love this....tanx a lot 4 sharing such brilliant idea....pls can di method be use to make shawarma bread for sale?

    ReplyDelete
    Replies
    1. You're welcome and yes it can be used for making shawarma bread for sale.

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  19. Anonymous11:39:00 AM

    Thank so much for sharing this. i will try this tomorrow morning.

    ReplyDelete
    Replies
    1. You're welcome dearie, I'll be expecting your feedback.

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  20. Anonymous1:07:00 PM

    Thank u so much for guidance..

    ReplyDelete
  21. Anonymous12:43:00 PM

    This is such a delicious n easy to make bread tnx for the help..but the ones ive made earlier is rubbery what do you think ive done wrong..could it be because i use all purpose flour instead of plain or wheat flour...?

    ReplyDelete
    Replies
    1. All purpose flour is the same as plain flour. If you follow the recipe as it is , you'll get a perfect pita bread.

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    2. Anonymous5:16:00 AM

      Tnx for the reply mam..i will try to make it again and hope ill make it perfect ds time...

      Delete
  22. Anonymous8:35:00 AM

    Nky u r just too much.
    I made pizza for d 1st tym afta watchin Barney n friends n my son disturbd me to bake his (u know these kids so beliv we can do anytin.)
    Then I made subsequently using my recipes n method. Friends n family love it.
    I am adventurous in trying out foods.
    Just googled shawarma n there u
    Thanks dear
    Wish to ve u as my personal friend.
    Love u loads

    ReplyDelete
    Replies
    1. Good to have you here dearie, and expecting your feedback on any other recipes you try out :)

      Delete
  23. Anonymous12:19:00 AM

    God bless you again and again ma, thanks for this great work you are doing. Please I need recipes for chocolate cake n also how to make designs on fondant, not the poka decoration.

    ReplyDelete
    Replies
    1. ok the recipes are coming soon.

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  24. After preparing my shawarma and raped it in a foil to eat later, i noticed the bread was very soft,is it because i preserved the bread in the fridge.What is the best way to preserve the bread.

    ReplyDelete
    Replies
    1. It's because of the foil.
      Remember that the mayonnaise and ketchup are in liquid form and when wrapped up in foil, it conserves the moisture of both the bread and the yummy yummys in it.
      Next time, preserve it in a plastic bowl with a lid.

      By the way: I actually like my bread soft :)

      Delete
  25. Oh good to have this recipe i love it!!! Thank u for sharing...

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  26. Thanks so much for the recipe. I tried it and it tasted so nice,but i think my dough didnt rise well even though i left it fr two hours, and also it was shrinking back to smaller sizes after rolling,what do u think the problem is, and is a milk cup okay to measure the flour?

    ReplyDelete
    Replies
    1. Hi Oluchi, the low rising could be caused by the yeast(not very active) and as for shrinking back after rolling( I didnt experience that, but could be because the dough didnt rise enough).
      and Milk cup( peak milk) weighs 170 grams. So dear, I'm sure you can do the remaining maths :)

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  27. thanks for sharing. but when i tried it, i noticed that the ones a baked in oven came our hard n crunchy. but the ones i madein pan came out brown (or burnt) but a little soft and bendable. i tink what affected the oven baking is the temperature of the oven. please advise.

    ReplyDelete
    Replies
    1. Yes it happens at times , that's why you have to stay close to the oven and take the bread out as soon it's 5 minutes(DONT WAIT FOR IT TO FORM A BALLLON9, if it hasnt done that in the first 3 minutes.
      If your bread is still hard at 5 minutes,you'll have to reduce your oven tempereature.

      Delete
  28. Anonymous10:37:00 AM

    Thanks for sharing this great recipe. Its very easy. Please do share the recipe of homemade hotdog

    ReplyDelete
  29. Anonymous10:38:00 AM

    Thanks for sharing this great recipe.it is very easy. Please do share the recipe of homemade hotdog

    ReplyDelete
  30. God bless you..... I love cooking/baking. I'm getting better by the day

    ReplyDelete
    Replies
    1. God bless you too Miss P, glad to be of help :)

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  31. Hi Nky,u said a cup of evaporated peak milk is about 170g,how do I get the exact quantity since a cup of sugar weighs more than the same cup of flour?i need ur reply pls thanks.

    ReplyDelete
    Replies
    1. Nkem, you'll need a scale to get the EXACT measurement.

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  32. i tried to made this by my own, later i found this page thkx say hi from venezuela

    ReplyDelete
    Replies
    1. You're welcome Merlis and encantada de conocerte:)

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  33. Hi Nky,i am opening a new fast food and i would need qualified bakers including Arabian shawarma roasters.please contact me if you have any idea about them.my email isagbachijioke@yahoo.com
    Chijioke
    God bless

    ReplyDelete
  34. Hi Nky,

    I have a supply for Flat bread/Shawama Braed in a large quantity, please can you help me with contact or contacts for it.
    you can contact me on macvik2002@yahoo.com

    ReplyDelete
  35. Just finished reading this to to my wife. Really helpful. Rgds.

    ReplyDelete
    Replies
    1. Thanks for the feedback Abdulkadir :)

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  36. Your explain is outstanding for my family'breakfast. This is sure they like it. Thank you, Nky!

    ReplyDelete
    Replies
    1. Thanks for your comment Abigail

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  37. Thanks for this recipe.. .Would I be able to make the dough the day before - therefore it would rest overnight?

    ReplyDelete
    Replies
    1. You are welcome and Yes you can, but the next day,let the dough return to room temperature before use.

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  38. Anonymous9:59:00 AM

    Thanks for this recipe.I tried it out on my husband's birthday and it was wonderful.

    ReplyDelete
  39. Anonymous9:54:00 AM

    Nk thanks 4 all ur recipes.nk I tried making agege bread bt didn't come out well.d inside of d bread was great bt d outside didn't look like a bread.pls wot could be d cause though I use pot on a gas to bake with cake pan not oven.is dt d reason.thank u ma.

    ReplyDelete

Hello lovely reader,
I appreciate your comments & feedback.Please kindly use a pen-name or nickname when commenting or asking questions regarding any of our recipes.
All ‘ANONYMOUS’ comments will now be ignored to help cut down spamming.. thanks for understanding.
With love...
Nky :)

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