Shawarma Bread Recipe Pakistani

[Lakia Throssell]

Likehummus, falafel, and kofta Kebab, shawarma is another popular Middle Eastern street food that has become widely known throughout the world! And the good news is, beef shawarma is easy to make right at home, no special equipment needed.

This famous Middle Eastern street food is basically heavily-marinated meat (or chicken), layered on a vertical rotisserie or spit where it is slow-roasted for days until perfectly tender and extra flavorful! To serve it, thin layers of meat are shaved off the spit and piled up into a warm pita pocket with heaps of fresh toppings and a good drizzle of tahini sauce.

You do not need a special rotisserie or spit to make it at home. In this easy homemade shawarma recipe, you just need a large skillet or cast iron grill pan. And to make sure we get as close as possible to the texture and authentic flavor of beef shawarma, slice up your meat very thinly and toss it in the tantalizing shawarma seasoning with a bit of garlic, onions, lemon juice and olive oil.

Several kinds of meat can be used to make shawarma at home. In this recipe, I used 1 1/2 pounds of beef flap steak, which is a thin, relatively lean steak that is part of the sirloin butt. Depending on where you live, flap steak goes by other names like sirloin tip or bavette. It is not an expensive cut of beef and has just enough fat for flavor.

Flank steak will work here as well, although flap meat has a little bit more marbling which makes it juicer and more tender. If you have the budget and want to splurge for a beef rib eye steak that will work as well.

If you love shawarmas then you have tasted this creamy, garlicky, sauce. Most of the time the sauce that is used in shops is made with mostly mayo and tends to leave me with a heavy feeling afterwards. Using yogurt as a base and adding just the right amount of mayo with some fresh lemon juice creates the most delicious shawarma sauce that you will ever taste.

Store the shawarma sauce in an airtight container in the refrigerator for up to 2 weeks. I will honestly say that it has never lasted more than a few days in my home but, there are 7 of us so, do let me know if yours makes it to day 14. ?

Combine all of the ingredients in a small bowl and whisk together until smooth. Taste and add some salt and pepper if desired.

Transfer to an airtight container and refrigerate for up to 2 weeks.

This recipe sounds delicious as I copied the ingredients I am going to try it today, we all love sauce so now I can make it all the time as we are five family members in the home, thank you very much for sharing, much appreciated, I am always looking for new recipes and ideas to make cooking fun and exciting.

this is delicious. I have tried and failed to make toum so many times. Its not toum but it is so easy to make and still tastes really good. i added extra garlic cloves and some garlic powder as i wanted it good and garlicky like Toum. it also tastes great on tacos and nachos (im not able to eat salsa so adds a nice flavour to everything

With yeast scarce, I decided to revisit these flatbreads early in our Inside Days and see if I could make headway with them using scallion pancakes as my guide. The core of scallion pancakes [and, updated to add, other flatbreads such as parathas, parottas, roti canai, and malawach] is also a simple, yeast-free, dough, also kneaded and left to rest before you roll it out. But instead of frying them right away, you brush them with oil, sprinkle them with scallions (for scallion pancakes), and roll the pancake into a tight cigar, and then the cigar into a snail. This snail of wound dough is left to rest again, and then rolled into the final pancake. The hidden layers of flour and oil help the layers lift and separate into flaky layers as you fry the pancakes. And this layering, it turned out, was exactly what my one-dimensional yogurt flatbreads were missing.

Warm a frying pan over medium-low heat. Flip flatbread butter-side-down onto pan and cook until a deep golden brown underneath, about 5 minutes. Brush the top with more butter as it cooks on the first side, then flip and continue cooking until the same deep golden brown on the second. Transfer to baking sheet and place in oven to keep warm. Continue this process with the remaining coils and flatbreads.

As someone else also added, my mum and granny make laccha porota with yogurt to tenderize it and give it a nice tang!

She also always laminates them (sort of like with puff pastry dough) and rolls them into triangles (and always tastes better that way than rolled into any other shapes)

I made these with cup4cup at the same time as I made with all purpose flour (for my partner who is GF). the GF ones were not as soft as the glutinous version but they did work out and still tasted great. They were also a bit harder to roll into coils.

I love your blog and recipes!

So this particular recipe is exactly the one my Indian mother taught me and her mother before that and so on. It is a very traditional paratha from the Indian sub continent. Yes, often yogurt is added. But the cigar/snail, let the dough rest portion- that is EXACTLY how millions of Indians have been making parathas for centuries.

These are exceptional and very easy to make. I made them in my cast iron pan, which was slightly temperamental but the darker (*ahem* blackened) one and the lighter (*ahem* only just cooked) one tasted just as good as the two perfectly coloured ones. We had this with some reheated home-made curry but they would be great with pretty much anything that you would normally dip bread into or have bread on the side of.

These were delicious. I made them to go with homemade chicken noodle soup tonight. I added a very generous amount of garlic powder to the dough, but otherwise, was spot on. The family LOVED them. Thank you!

Just made these for dinner and they were amazing!! You totally saved me from my dinner scramble; I made the dough and while it was resting sauteed some sausage with peppers and onions (and made a quick pan gravy/sauce). While they cooked I tossed together (hah!) an arugula salad and voila! Nobody could believe I pulled it together from our pantry so quickly (under 45 min start to finish, though I only rested the dough for 20 min). Instant classic; thank you so much for another amazing recipe. Hope you and your family stay happy and healthy :)

I had the sticky dough issue and wished I had either floured the counter for the kneading or left out the extra tablespoon of water. The dough was still pretty sticky after the first rest period, but I combatted it with the floured surface. They looked wonderful after the second rest period. I had to up the temp on the cooktop to medium as they were taking forever to brown, so the second group of breads cooked up faster. They taste wonderful. By the way, I used light tasting olive oil instead of butter.

So we attempted these with GF flour (Bobs Red Mill 1 to 1) hoping these would be fantastic. We make homemade yogurt weekly so we had everything on hand. Sadly, they were a doughy center with crispy edges. Is it the flour? Did we not roll them thin enough? Any suggestions?

These turned out great. Main changes I made: I used twice as much butter total (2 tsp for each flatbread before rolling out but used a lot more on the pan) and before putting them in the pan, I rolled them out to 6 inches rather than 5 inches. We ate them with homemade raspberry jam and they were delicious!

Amazing recipe!!! I used eno instead of baking powder, replaced a third of the plain flour with chapati flour and ghee to grease. They came out like a cross between a paratha and a flat croissant. Flaky, soft and a little crispy on the edges. Offered to Krsna as part of Bhakti Yoga, and literally an amazing result! Thanks for the recipe!!! :)

A friend saw these yesterday on your site and shyly requested any in our text group to attempt to make them. I took her up on the offer, because I had never used yogurt in any baking techniques. So voil I made them. Very tasty. Will try them again today! Thanks for sharing!

I just made these to go with a coconut curry for dinner. Realized belatedly that there was not a full cup of yogurt left in the container, so I filled in the difference with heavy cream. Still turned out delicious!

I froze the extras raw on a cookie sheet on parchment. Once frozen, I interleaved them with parchment in a zip top bag They cooked beautifully straight from the freezer.

If you have some chives, use them here. So tasty.

These are so delicious! We had them with hummus and I just love them. They are bit too crispy to use as a wrap type bread. They did take a bit longer than I was expecting but so worth it. We will be making them again really soon!

I made these last night using olive oil and they were ridiculously delicious! Thanks for the great recipe and clear instructions. Do you think they would work just as well with all white whole wheat flour?

Mine were also way too liquidy! Did you measure the yogurt using a liquid or dry measure? i used homemade yogurt and ended up adding at least a 3/4 cup of flour (maybe more) in order to get the dough to be workable.

Parottas are a feature of my childhood. They are originally from Kerala and you can see a lot of YouTube videos on how to make them. We used to eat them with egg roast (a shakahuka type dish, chicken etc). It is delicious!

Not to be overly literal or dumb, but when you say a cup of yogurt do you mean a standard 8 oz cup or just the standard cup of yogurt one purchases at the store? I believe the latter is generally 6 oz. Thanks!

These flatbreads are delicious! I made them tonight and it was hard to refrain from eating them all as they were made. They were easy to make which is an added bonus.

Your recipes are always so well written and always turn out well. Thank you!

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