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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, wraps and many more. I made this recipe purposely for shawarma because many people don't get the recipe right, and on occasion, I've also used it as a wrap with my oven baked meatballs. 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. If you're looking to try another delicious flatbread recipe, the East African chapati offers a flavorful, soft option that pairs perfectly with stews and curries.

Ingredients Used

All-purpose flour
Oil or Melted butter
Baking powder
Yogurt: Any plain yogurt. It must not be Greek yogurt
Warm water or Milk
Salt to taste

Important Recipe Tips

Use warm water or milk to make a stretchy dough.
Always cover the dough and allow it to rest, this isn't to make it rise but to make it stretchy and easy to work on.
If the dough is stiff, add a little warm water. If it is very sticky and light, add a little flour.
If your shawarma bread doesn't form bubbles when cooking, the pan isn't hot enough. This is very common with the first one. The first one can discourage you from cooking, don't panic. Everything's ok.
Always flour your surface and dough as you flatten to avoid it from sticking to the surface and rolling pin.
If you don't have a rolling pin, use a bottle.
Always fry the tortillas immediately after rolling. Avoid stacking them up because they will stick. But you can separate them with a parchment paper.
After cooking, I continuously wrap the tortillas in a towel when still hot to maintain the soft texture. This is because they dry out quickly.

Can I use Whole Wheat Flour?

Yes, you can. But I suggest you use equal portions of all-purpose flour and whole wheat. Mix both.

Homemade Shawarma Bread (Flour Tortilla)

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.

4.43 from 7 votes

Print Pin Rate

Course: Breads, Breakfast, Side Dish

Cuisine: Mexican, Turkish

Prep Time: 20

Cook Time: 29

Servings: -8 flat breads

Calories: 319kcal

Author: Claudy

Equipment

▢
Electric Mixer

Ingredients

▢ 3 cups All-purpose flour plus some for dusting
▢ 1 cup Warm Milk or water
▢ ½ cup Yogurt plain
▢ ⅓ cup Oil or melted butter
▢ 1 teaspoon Baking powder
▢ 1 teaspoon Salt

Instructions

To Mix Manually

Whisk warm milk, yogurt, and oil or melted butter together in a bowl.
Add the flour, salt and baking powder. Mix with your hand or a wooden spoon till all the ingredients are well combined.
Transfer the dough to a floured work surface.
Knead for about 5 minutes until a smooth dough is formed. Proceed to step 4 below to continue the process.

To mix with a mixer

Whisk warm milk, yogurt, and oil or melted butter in the mixer bowl.
Add the flour, salt and baking powder. Use the dough hook and mix until well combined.
When the dough comes together, reduce the speed and knead for 1 minute until it's smooth. Remove the dough and shape it into a ball with both hands.
Transfer to a greased bowl and let it rest for 10 minutes.
On a lightly floured surface, divide the dough into 7-8 portions. Roll to form balls.
Flatten out each ball into a circle using a rolling pin. I like to cook immediately after I roll it out. Avoid stacking rolled out dough. You can do it, but separate it with parchment paper.
In a hot pan, cook the flat dough for about 1 minute on each side until it has pale brown spots. Adjust your heat as you cook so it doesn't burn. You will also notice bubbles.
Remove and place it on a towel. Wrap it with the same towel to keep it warm and soft.
Serve immediately or store in an airtight container. See storage tips in the notes.