Soft Shawarma Bread

Conversations & Creations · From my kitchen

These soft breads are made for shawarma. Keep them warm and covered after cooking so they stay pliable.

Ingredients

• 600 g flour
• 1 sachet (7 g) yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 sachet (3 teaspoons) baking powder
• About 2 cups warm milk, plus more if needed
• 2 tablespoons butter

Method

1. Mix the yeast and sugar into a cup of warm milk and leave until frothy.
2. Sift the flour with the salt and baking powder.
3. Use the frothy milk to knead a soft, slightly sticky dough, adding only as much warm milk as needed. Do not use water.
4. Once the dough comes together, add the butter and knead until smooth. The dough should remain slightly sticky; use only a touch of flour on your hands if needed.
5. Cover and rest for at least 30 minutes.
6. Turn the dough onto a well-floured board. Divide into small portions, rest for 5 minutes, then roll each one—not too thin or thick.
7. Cook in a non-stick pan over medium-high heat, flipping after a few seconds. These breads need only a short cook; press lightly with a spatula if needed.
8. Keep warm and covered. Serve as shawarma wraps, or add a dab of ghee for a soft roghni-style bread.