Saj Shawarma Bread

[Gaby Zenz]

Thishomemade pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and skillet instructions included!

YES! As someone who grew up on authentic fresh pita bread from Egyptian bakeries, I can tell you this: pita bread we buy at grocery stores here in the U.S. is simply not the same. Like store-bought sandwich bread, store-bought pita has typically been sitting on the shelf for a few days.

Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. Stir until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm (not hot) place, uncovered. Wait about 15 minutes or until mixture is frothy and bubbling a bit

Dust a clean working surface with just a little bit of flour. Knead lightly for 2 minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be soft and a little bit moist, you can help it with a little dusting flour, but try not to add too much.

To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time).

Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.

To cook pita in a skillet (stovetop): Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form.

Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket

Tip: Sometimes, with this stovetop method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel. Keep baked pita covered with a clean towel while you work on the rest.

These are so soft, and you won't believe it's easy to make with simple ingredients. This homemade shawarma bread is way better than the store-bought version. Imagine when it is freshly made and hot, nothing beats that feeling after the first bite.

They're very soft and pillowy to make perfect shawarma, tacos, quesadillas, burritos and many more. I made this recipe purposely for shawarma because many people don't get the recipe right. Do not worry, if you follow this recipe detail, you will have the best shawarma flatbread. Once you make this, you will never buy it again.

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I have made this shawarma bread without yeast but if by all means, you want to add yeast, add 7g of fast action yeast to this recipe. This recipe would double as pita bread especially with the addition of yeast. That would create enough pocket into the bread and you can add any filling of choice.

With this shawarma bread recipe, you are guaranteed not to visit the shop again for one. These can be made into pita bread and it is perfect with this spicy falafel. You can use the pita bread to mop up this easy chicken curry or hummus.

Flip to the other side and cook for another 30 seconds. Take it off the heat and place in an airtight container/oven/microwave. This stops the tortilla from drying out and will keep warm till you are ready to use it.

See how easy the shawarma bread recipe is... I would like to see what you have been cooking with my recipes. Don't forget to tag @myactivekitchen on Instagram, Facebook or simply send me an email with your creations. See you on my next post

I tried this recipe today. But instead of using white flour I used wholemeal flour, and unfortunately the tortillas were quite stiff and didn't form bubbles while cooking. I'm not sure if the type of flour doesn't work for this recipe or if I should've added more water than the recipe suggested. Do you have an idea what went wrong, or how to improve the result next time?

Thank you for the feedback. Here are tips to make your tortilla soft when next you make them.

1.Cook them on a low heat

2. cover with a damp cloth after cooking or simply cover with a lid or foil

3.make sure you use the right amount of flour.

I hope this helps. Thank you again for stopping by

Hello, my name is Ajoke, and welcome to my food world, I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

However, if you do enjoy making other types of bread, you can check out my Easy Homemade French Bread, Easy Homemade Bread for sandwiches, or Homemade Milk Bread. Some of these recipes even include a tutorial video from my YouTube channel so you can watch the process.

This shawarma bread recipe is easy to make, allowing you to experiment with your own flavors and ingredients. While traditional shawarma bread is a staple of Middle Eastern cuisine, you can always put your own twist on it to make it uniquely yours. Here are some ideas for variations:

When kneading, make sure to knead until it is a smooth dough. At this point, it is ready to rest, and you can cover it with a kitchen towel and set it aside, allowing the gluten to relax, so it will be easier to roll out.

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

And if you are wondering if it is worth making pita bread at home, the answer for me is very simple! Nothing compares to the smell of some fragrant, warm, golden brown, fresh, homemade pita bread! Trust me, after you make this easy traditional Greek pitta bread recipe, you will never buy the store version again!

If you find your dough being too sticky, before adding any extra flour, let the dough rest for 15-20 minutes and try handling it again. This will let the gluten in your pitta bread dough relax and make it easier to handle.

Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Your dough is ready when it has doubled in size.

If your home is a bit on the cold side, you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F or with the oven light on only. This will kick start your yeast and make it proof faster.

I use my kitchen scale to make sure I get 6 evenly sized balls out of my dough! Finally, let it rest for 15 minutes before shaping. This will relax the gluten and make your pita breads easier to spread and hold their shape.

Using a rolling pin will result in a slightly crunchier pitta as the air is partially knocked out of the dough. On the other hand, using your hands to stretch it like a pizza base will result in more air in the dough and a fluffier pita bread

The best way to cook your traditional Greek Pita bread is in a non-stick, heavy pan that comes with a lid. You want the pan to keep its temperature while cooking and its lid to lock the steam in.

In your hot pan, add a splash of water and immediately place the aluminum foil with your pita on top of it and cover with your lid. The steam will allow your pita bread to slowly rise and steam cook.

Ever since I bought my bread machine it has been my go-to device for making pitta bread. Not only does it remove the hassle of kneading, but it also lets my pitta dough proof at the right temperature without me needing to monitor it.

Cook the pita breads and let them cool down completely. Place them in ziplock bags squeezing the air out. When you want to serve, sprinkle with some olive oil, salt and dried oregano and heat them up in the oven for about 10-15 minutes straight from frozen. There is no need to thaw them! They will keep in the freezer for up to 2-3 months.

To answer the question you are actually asking: Storing bread, including this pita bread, at temperatures below the freezing point of water (e.g. around -20F) will inhibit microbial growth and extend shelf life.

If you want to sublimate your pita bread, just put it in the freezer without any wrapping and leave it there. Sublimation is just going from a solid directly to a gas without melting. Freezer burn is a fine example.

You can not eliminate the salt completely. The salt stops the yeast from growing (rising) to much. Yeast is a living entity it lives in the warm water, (Which should be around 100-110 F or 40 Celsius/Centigrade) and feeds off the sugar. If the water is too hot it will kill the yeast and your bread will not rise. You could easily reduce the salt to 1/2 teaspoon or 2.5ml (milliliters). I think that the full teaspoon is for taste more than anything else.

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