- The first step is to prepare the yeast. Dissolve it in warm water and leave it to dissolve completely.
- 2. Grab a large bowl and mix the dry ingredients together (1 teaspoon of salt and 2 cups of flour)
- Pour the melted butter or olive oil into the hole. Mix the flour mixture and butter/oil together, add the yeast and mix again. The dough has to be sticky and a little rough. Tip: You can use either melted butter or olive oil, depending on your taste
4. Take the dough and knead it on a lightly floured surface. To flour it, use the remaining half of cup. Knead the shawarma dough for 5-8 minutes. The dough has to be soft, stretchable and not sticky. If it is sticky, add more flour and knead again.
5. Take a large bowl (you can use the one you used to mix the dry ingredients). Oil it and place the dough into it. Cover the bowl, put it in a warm place and leave the dough to rise for 2 hours. It has to double in size. Tip: The dough might stick to the thing you are covering it with. Use a plastic wrap to cover it.
6. Make sure that they aren’t sticky. If sticky, roll them in flour. Cover them with a cloth and leave to rest for about 15 minutes
Tip: Use a bowl or a lit to get nice circles if it is needed. Just simply put a bowl or a lit on the dough and cut the excess parts of the dough with a knife.
7Preheat your skillet on medium heat.
8. If your pan is nonstick, place the rolled dough on it. If not, drizzle the olive oil into it and make sure that the pan is thoroughly covered. Then place the dough on the skillet.
9. Cook it for 1-2 minutes for each side. The best way to cook the shawarma bread dough is to wait until the bubbles form. Then you can flip it over. It will inflate, don’t worry, just deflate it before taking it out 12. Place the cooked shawarma bread on a plate and repeat the process with other balls of dough.
10. When all of them are ready, leave them to cool down. 1
Tip: To keep the freshness of the bread after cooking, cover it with a damp cloth. Read more: Tip: It is important to flip over the bread before it starts inflating. You’ll know that the first side is ready when the bubbles start forming. Don’t wait until it inflates – you might burn the dough on one side.