Homemade Shawarma or Pita Bread Recipe

5 from 1 vote

A versatile dough that can be used as a wrap or split into pita pockets.

Prep Time15

Cook Time20

Proofing Time45

Total Time1 20

Course: Bread

Cuisine: Mediterranean

Difficulty Level: Moderate

Servings:

Calories: 268kcal

Author: Louise

3 Cups all-purpose flour Have extra available for work surface and dough if needed.
1½ teaspoons instant yeast or active dry yeast (see recipe notes)
1¼ cups warm water (about 105℉) Divided in recipe and you may not use it all
1 teaspoon fine sea salt or kosher salt ¾ teaspoon if using table salt
1½ Tablespoons olive oil or any neutral oil

If Using Active Dry Yeast: Take a small portion of the warm water and combine it with the yeast. Let sit for 5-10 minutes until bubbly. Add to the flour when the recipe says to add the yeast.
If Using Instant Yeast: Add directly to the flour as indicated in the recipe.
In a large mixing bowl, combine the flour and yeast.
3 Cups all-purpose flour, 1½ teaspoons instant yeast
Add half of the warm water and mix with a wooden spoon or spatula. The dough will look shaggy and very dry at this point.
1¼ cups warm water (about 105℉)
Add the salt and continue mixing while gradually adding the water. Once the dough starts to come together and does not look so crumbly and dry, stop adding water and mix for a few minutes to allow the flour to absorb the liquid.
1 teaspoon fine sea salt or kosher salt
Add as much water as needed until the dough is tacky, but not sticking to your hands. Add the olive oil and mix until well incorporated.
1½ Tablespoons olive oil
Turn dough onto a floured surface and begin to knead the dough. If the dough his sticking to your hands, add small amounts of flour. Knead for about 5 minutes or until the dough is smooth and slightly tacky.

Form dough into a ball and lightly oil the dough.
Room Temperature Proofing:
Place in a bowl large enough to allow the dough to double in size. Cover with plastic wrap or a tea towel and let sit at room temperature until the dough doubles in size. The time it takes will vary, but plan on about 1 hour.
Ninja Combi proofing: Place the dough directly in the bottom of the Combi pan. Proof at 95°F for 45 minutes.

Divide proofed dough into 6 equal pieces. Roll each dough ball out into 9" rounds for large shawarma bread wraps or 7" for smaller pita pockets. Flour the work surface and the top of the dough as needed to prevent the dough from sticking.
Place rolled pieces on parchment paper while working on others.

Oven Directions: Preheat the oven to 475℉/250℃ with the baking tray in the oven so it also preheats.
Once the oven and tray are hot, place one of the dough rounds onto the tray (you can make multiple ones at once if your tray is large enough) and place the tray on the middle rack of the oven.
Do not walk away, this is a fast process. After 60-90 seconds you should start to see the dough puff. When it is fully puffed, flip it and let the bread cook another 60 seconds and remove from the oven.
Remove the cooked dough and place it (or them) into a clean kitchen towel and close the towel up so the bread steams. This will keep it soft.
Repeat this process and stack the cooked shawarma bread on top of each other inside the towel.

If you want to use the bread as a pita to stuff with your favorite sandwich fillings, cut the bread in half and gently separate it so it forms a pocket.

Homemade pitas or flatbread for wraps all in one recipe! (https://youtu.be/z9S6yoDH8lY?si=x3QASjY_XhBrYo15)

How to Use Shawarma Bread

TIPS

Let the flour guide the amount of liquid needed - you may need slightly more or less water
Keep dough slightly tacky but not overly sticky
The hot tray is essential for proper puffing
Wrapping in a kitchen towel after cooking helps soften the exterior through steam