Homemade Flour Tortilla (Shawarma Bread /Shawarma Wrap)

Flour Tortilla is one of the best flat breads ever. It is so easy to prepare and takes no time.
I make Flour Tortilla and Pita Bread, to use as a shawarma wrap and just love it.
Here’s my pita bread recipe

 Flour Tortilla is usually made with baking powder, but I’ll show you how to also prepare this flat bread with yeast.

For the Homemade Shawarma Bread( Flour Tortilla  with baking powder)
You’ll need:

* 480 Grams(about 3 cups) Plain flour/ Whole Wheat flour
* 70 Grams(Half cup) Plain flour/ Whole Wheat flour(for dusting& Kneading)
* 1 cup Warm Water(tepid water)Or warm milk
* 1 tablespoon baking powder
* 3/4 teaspoon Salt
* 2 teaspoon melted butter/Olive oil/lard(optional)
(1 teaspoon is for oiling the bowl)

 You can add a little sugar if you like sweet bread 🙂

Homemade Shawarma Bread /Shawarma Wrap

* In a large bowl,Mix the flour , baking powder and salt together; add a teaspoon of oil/melted butter(if you’re using any).
Mix together and add more water as you mix, until you get a rough dough like the picture below.

homemade shawarma bread

 * 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 some flour on it and knead to get a non-sticky,elastic dough.
Then place the dough into a bowl and leave to rest for 10 minutes.

ingredients for Homemade Flour Tortilla, Shawarma Bread /Shawarma Wrap

  * Place on the lightly floured surface; cut out into golf sized balls. 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.homemade Shawarma Bread /Shawarma Wrap     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 circle cutter to get a perfect circle…yes, you can cheat with this one…Lol

*Heat up a nonstick pan until it is hot. Then place the rolled dough on the pan.

When you begin to see air bubbles,Press down the bubbles with your spatula, flip over to the other side and cook until brown. 

Homemade Flour Tortilla Shawarma Bread /Shawarma Wrap

 And your Homemade Flour Tortilla As (Shawarma Bread  or Shawarma Wrap) is ready…ENJOY!
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.

To make the flour tortilla with Yeast
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
3/4 teaspoon Salt
* 2 teaspoon melted butter/Olive oil/lard(optional)
(1 teaspoon is for oiling the bowl)

* Follow the steps for Pita bread here. When the flat bread begins to form air bubbles on the pan, simply flatten it instead of forming a balloon and your soft flat bread is ready. Enjoy!

See also  How to make Semo, Fufu&Amala alternative(using wheat flour)

   Here’s an easy homemade chicken Shawarma recipe you’ll surely love… Bon  Appetit ☺.


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  1. Efe
    July 15, 2020 / 12:42 pm

    Hello Nky,
    I tried the tortilla recipe yesterday using baking powder. When rolling it I couldn’t get a big circle because the dough kept let me say shrinking into a smaller size as a rolled it.
    I rolled it not to flat because I wanted to cut it into 2 to form 2 wraps
    And when I put it on the pan it didn’t form bubbles so I fried it like that. After frying I placed on a damp cloth and left it till the next day
    When rolling to make my sharwama I noticed it was breaking so I put it in the microwave to heat up for 2-3 minutes and it was moist abit and didn’t break but the wasn’t so flat after making.
    Please what am I doing wrong?

    • July 16, 2020 / 8:28 am

      Hello Efe, I can truly relate
      with everything you wrote.
      It is the case with homemade shawarma wraps
      Most, if not all of the store bought shawarma wraps
      are made with machines that are precise and does
      all the work of rolling, shaping and heating.
      To get it close to the store bought ones
      you have to handle it carefully so that it doesnt loose its shape
      you can even use a round plate to cut out the circular shape
      Hope this helps
      Although you didn’t tell me how yummy the bread came out
      I am still waiting ?

  2. Pwendiee
    May 17, 2020 / 2:45 pm

    Hello Nky, thank you for this recipe
    I tried it yesterday and my bread came out nice but i had a problem with it, The bread was not as flat as the ones we buy from the market(i rolled my dough very flat tho but as it was on the oven it rose a bit).i also tried dividing it but that was impossible, so i decided to use it like that and while i was folding it..Boom! It broke out.
    Please ma, what are the adjustments i need to make on it and how do i make it really flat?
    Thank you?

    • May 17, 2020 / 8:49 pm

      Hi Pwendiee, the ones from the market or stores are made with machines
      to get a precise shape and form.
      As for breaking, you have to always serve the bread warm, this way
      they will remain stretchy and won’t break.
      I used to cover mine with damp towels so that they don’t dry out.
      The industrial bread are made with improvers that keeps them stretchy
      and soft even without heat.
      This recipe is perfect and need no adjustments, but next time try
      to make it on a hot pan , and not the oven, I always get flatter
      tortila wraps that way.
      Hope this helps.

  3. Adebayo
    April 4, 2019 / 9:41 pm

    Hello Nky, please i will appreciate if i can have contact of companies or individuals that makes tortilla. Kindly help

  4. Cynthia
    January 26, 2019 / 1:36 pm

    Hello Nky,pls are there simple or easy recipes 4 Irish cream?

    • January 26, 2019 / 5:44 pm

      Hi Cynthia Irish cream is not difficult to make. You only need heavy cream,
      Irish whiskey, chocolate syrup, sweetened condensed milk, instant coffee and vanilla extract.

    • ig
      August 26, 2021 / 10:46 pm

      For those saying their dough is thick after rolling or not flat, here is an advise and i hope it helps. do mix the dough for too long so it wont become too stretchy or elastic… Mix in a way the will roll out without stress, talking from experience with my meatpie dough

  5. January 15, 2019 / 2:48 am

    This is wonderful and loving….
    don’t know if there is any means to Pchat u?

  6. Unknown
    January 3, 2017 / 9:18 pm

    Thank you for the recipe.I tried it today and it was wonderful.

  7. Jazmin Jazmin
    November 15, 2016 / 1:31 pm

    Hello i need Tortilla for chicken Wraps. [email protected] 07032729563 call me

  8. okoye Henrietta
    November 3, 2016 / 8:02 am

    Enter your comment…hello nky this is my first-time of seeing your page and I find your write up very helpful keep the good work going.

    • Nky Lily Lete
      November 19, 2016 / 9:45 pm

      Good to have you here Henrietta and hope to see more of you around 🙂

  9. Anonymous
    June 6, 2016 / 2:48 pm

    really love this,though ve not practice it but can't the bread be baked instead of frying in a pan

  10. Okoye Amanda
    May 30, 2016 / 7:27 am

    Hi, I tried mine but there was no bubbles and it was hard and very dried.please what went wrong?

    • Nky Lily Lete
      June 2, 2016 / 10:22 pm

      Too much heat.

    • Jazmin Jazmin
      November 15, 2016 / 1:34 pm

      Hello am in need of Tortilla for my chicken Wraps. here is my details for contact .. +2347032729563 [email protected]

  11. Esther Anisiobi
    May 26, 2016 / 1:33 pm

    thanks and much i have been trying every thing on this site and its turning out beautiful, so happy thanks

    • Nky Lily Lete
      June 2, 2016 / 10:44 pm

      Good to see you Esther and thanks for your lovely feedback and hope to hear more from you 🙂

  12. Esther Anisiobi
    May 26, 2016 / 1:31 pm

    I so much love this site, i tried the sharwarma and it turned out beautiful, so proud of you niky. hanks

  13. Anonymous
    May 24, 2016 / 3:49 pm

    Haah! a million thanks, I must surely try it out.Leaticia.

    • Nky Lily Lete
      June 2, 2016 / 10:33 pm

      You're welcome Leaticia 🙂

  14. Anonymous
    February 6, 2016 / 6:40 am

    Woooooow I make it yesterday it was so delicious My husband and my kids so much lk it tnks dear

    • Nky Lily Lete
      June 2, 2016 / 10:32 pm

      🙂 🙂

  15. mummy yanks
    October 21, 2015 / 7:22 am

    Hello Nky pls what degrees should i use when baking or making the flat bread in an oven?

    • Nky Lily Lete
      June 2, 2016 / 10:31 pm

      Preheat oven at 230ºC for 5 minutes, then bake for 3 to 5 minutes.

  16. Anonymous
    October 21, 2015 / 7:17 am

    Hello Nky pls what degree should i use if I'm making or baking the flat bread in an oven?

  17. Laury
    October 15, 2015 / 10:39 am

    Hi LilyTried this recipe out now n it turned out had n really elastic which made it difficult to roll.i used vegetable oil

    • Nky Lily Lete
      June 2, 2016 / 10:26 pm

      Hi Laury, next time try to flatten it out real thin before placing on the pan, and after cooking, cover with a slightly damp cloth to keep it moist and soft.

  18. Bernadeth Gutierrez
    October 1, 2015 / 2:26 pm

    Hi Lily,Can we used a spring roll wrapper as a shawarma bread then toast it, what you think is it possible ? Thanks,Jack

    • Nky Lily Lete
      October 3, 2015 / 10:46 pm

      I don't think it will be the same or taste the same.

  19. Anonymous
    September 17, 2015 / 3:04 pm

    Hello Nky, thanks a lot for this recipe. I will really like to learn how to make pizza.

  20. Anonymous
    June 23, 2015 / 10:06 am

    Tanks for d recipe I will sure try it at home

  21. Efficient Ignatius
    April 13, 2015 / 12:40 pm

    Nky, pls I'm still having problems subscribing to this page. Pls help me

    • Nky Lily Lete
      April 22, 2015 / 11:15 am

      Hi dear, the subscribe button is just above the ''featured recipes'' on the right hand side of the page, at the top. Let me know if you encounter any more problems 🙂

  22. Adesina Itunu
    March 11, 2015 / 6:38 am

    Thanks for the recipe. Don't I need to put oil in the pan to fry the tortilla? I'm a little Bit confused

    • Nky Lily Lete
      March 25, 2015 / 11:47 am

      Hi dear, this is tortilla bread, so you dont need oil on the pan. Don't be confused, it is very easy 🙂

  23. Anonymous
    February 10, 2015 / 5:51 pm

    Wao! I want to add shawarma to my restaurant recipe. I have to try this for myself first. Waooo!!

    • Nky Lily Lete
      February 12, 2015 / 12:07 pm


  24. Anonymous
    February 8, 2015 / 4:34 pm

    Thank u so much for ur wonderful recipe..it worked very well..can u pls post "soft parathas" an indian recipe..plsss… Hafs

  25. tracy jackson
    February 6, 2015 / 8:30 am

    What is 480 gram in kilo and is it average dough or hard dough

    • Nky Lily Lete
      February 7, 2015 / 11:16 am

      0.48kg and the dough is soft and stretchy.

  26. tracy jackson
    February 6, 2015 / 8:25 am

    May God bless u learning so fast and easy which to be like you . I would try the tortilla today and see how it goes

    • Nky Lily Lete
      February 7, 2015 / 11:15 am

      ok dearie 🙂

  27. Nk
    February 1, 2015 / 9:16 pm

    Dis is awesome…..am new here n am lovin it…as soon as am fit am gona try most of these receipes…..i jus have to visit here more often…..thanks Nky…thumbs up

    • Nky Lily Lete
      February 5, 2015 / 9:53 pm

      Thanks namesake, expecting your feedback 🙂

  28. Anonymous
    January 7, 2015 / 12:07 am

    nice one Nky. Thank youbut what about Pizza recipe

    • Nky Lily Lete
      January 11, 2015 / 11:55 am

      Pizza recipe coming this month 🙂

  29. Emty Bolori
    November 2, 2014 / 9:55 am

    Nky I've tried it nd it was perfect tnx alot

    • Nky Lily Lete
      November 4, 2014 / 10:22 am

      You're always welcome 🙂

  30. Emty Bolori
    November 2, 2014 / 9:53 am


    • Nky Lily Lete
      January 11, 2015 / 11:55 am


  31. Emty Bolori
    November 2, 2014 / 9:52 am

    I've tried it yesterday nd it was perfect tnx alot Nky stay blessed

    • Nky Lily Lete
      January 11, 2015 / 11:54 am

      Thanks hun , you too 🙂

  32. Emty Bolori
    November 2, 2014 / 9:50 am

    Nky I've tried it nd it was perfect tnx alot

    • Nky Lily Lete
      November 4, 2014 / 10:21 am

      You are welcome dearie 🙂

  33. Anonymous
    September 18, 2014 / 6:40 pm

    Nice one, am gonna give it a try.

    • Nky Lily Lete
      September 19, 2014 / 8:56 am

      ok 🙂

  34. Anonymous
    July 7, 2014 / 10:23 am

    Niky u are too much

    • Nky Lily Lete
      July 7, 2014 / 2:49 pm

      Thanks hun 🙂

  35. Kemisola Fatona
    June 9, 2014 / 8:03 am

    I made it on weekend without ketchup, i fried tomato and rodo with the meat, it came out fine but the bread was not soft so i could not really roll it so i just fold in two!!

    • Nky Lily Lete
      June 10, 2014 / 6:08 pm

      Hi dear, I 'm glad you tried it, but next time cover the bread with a damp cloth, the moisture from the cloth will keep it soft and pliable

  36. Kemisola Fatona
    June 9, 2014 / 8:00 am

    I made it on weekend but without ketchup, it came out fine. The problem i had was after i put in the fillings and wanted to roll, it was hard, i just roll it in half!!!

  37. Anonymous
    April 15, 2014 / 12:40 am

    Great job, Iv neva tried the one they sell out ba decided to try this recipe at home. I tried the recipe using 2 cups of flour, 2/3 cup of water, a little less than 1 table spoon of baking powder and 1 teaspoon of salt instead of 2. The mixture was still dry after adding all the water so I hadto add more to get it sticky. Den as I heated it in the fryin pan, it got very hard and flaky. I had to roll the others very thin and take it out of the pan after a short time not waitin for bubbles. I ate it though, but felt it was a little too salty. Pls what could have gone wrong?

    • Nky Lily Lete
      April 15, 2014 / 8:56 am

      I make this bread everyday and never had these problems.If you followed the recipe as it is, you won't have any problems.The use of warm water is important, because it releases the starch in the flour.And,The dough doesn't have to be sticky, after mixing you are supposed to get a rough looking dough like the one in the picture above,please read the recipe again and you'll see where you went wrong.As for the salt, you can reduce the quantity. I noticed that the salt in some places are more salty than others.Let me know how it turns this time.

  38. Anonymous
    April 4, 2014 / 11:09 pm

    Hi i love your recipe, nice work…thing is i mistakenly bought the corn/maize tortillas instead of flour tortillas from the grocery store. can i use it? do you think the shawarma would come out alright?

    • Nky Lily Lete
      April 6, 2014 / 12:25 am

      No problem dear, the corn/maize tortillas are a bit dry compared to flour tortillas, but they will serve too for a shawarma wrap.

  39. onyilove
    March 8, 2014 / 11:07 pm

    Gud ma,may God bless u and ur family,I really find all ur receips easy and ok to make bc all d receip u provide are easy to get anywhere,one don't need to go to big shops to get dem,it is what is around.,esp d pic speaks helps me to understand more.pls what is damp cloth and how did I use any oda cloth to cover it.what is spatula.pls I want to learn how to make ice cream at home with receips dat are easy to get.I live in lagos in Nigeria.any ice cream flavor dat is easy to see around.thank so much and remain bless

    • Nky Lily Lete
      March 13, 2014 / 4:14 pm

      Hi Onyi, thanks for the compliments dear.Damp cloth is any cloth that is slightly wet(not dripping wet).If you don't have a spatula you can make use of a frying spoon to lift up the bread.As for ice creams, I will be putting up recipes soon dear 🙂

  40. Anonymous
    February 23, 2014 / 12:57 pm

    Pls which one is more sofer the one with yeast or baking powdern I've found dis blog very helpfull n I intend makin shawarma today coz every 1 in ma family is a big fann can u help with d suggestion?

    • Nky Lily Lete
      February 24, 2014 / 2:08 pm

      Both recipes yield soft and fluffy bread, but the one with yeast is my favorite, just that I hate that I have to wait 2hrs for the yeast dough to rise. I make the baking powder shawarma bread often because it is faster. Try both recipes whenever you can , you'll love them 🙂

  41. keji
    February 23, 2014 / 12:43 pm

    I'm thinking of making this on friday for my birthday,I pray it comes out perfect.

    • Nky Lily Lete
      February 24, 2014 / 2:05 pm

      I promise you it will, my dear.. happy birthday in advance Keji 🙂

  42. Anonymous
    February 23, 2014 / 10:22 am

    Thanks for the recipie but pls which one is more soft and lihgter? The baking powder mix or yeast mix?

    • Nky Lily Lete
      February 24, 2014 / 2:04 pm

      Both recipes yield soft and fluffy bread, but the one with yeast is my favorite, just that I hate that I have to wait 2hrs for the yeast dough to rise. Try both recipes whenever you can , you'll love them 🙂

  43. Anonymous
    January 1, 2014 / 12:36 am

    Thanks Nky, I made the pita bread and shawarma and my family loved it. I will be making it for a dinner get together on new years day. Thanks so much for these recipes

    • Nky Lily Lete
      January 5, 2014 / 2:58 am

      You are so welcome dear.. I'm glad to be help , thanks for your feedback and happy blessed New Year 🙂

  44. Anonymous
    December 9, 2013 / 4:57 am

    I made it yesterday, it was perfect… thanks dear

    • Nky Lily Lete
      December 9, 2013 / 5:24 pm

      You`re welcome 🙂

  45. ebele okwuosa
    December 8, 2013 / 3:11 am

    i tried making the tortilla bread but it came out so flaky,it was breaking when i was rolling it, please what did i do wrong???

    • Nky Lily Lete
      December 9, 2013 / 4:56 am

      Hi dear, it's actually supposed to be a bit sticky, maybe you used too much flour while mixing the dough.