17/07/2024
HOW TO MAKE SHAWARMA BREAD
THIS IS HOW I MADE MY SHAWARMA BREAD.
RECIPE:-
All purpose flour- 3 cups
Yeast- 1 tbsp
Sugar- 1 tsp
Salt- 1/2 tsp
Veg. Oil- 2-3 tbsp OR Melted butter- 1 tbsp
Warm water- as required
PROCEDURE:-
1. Seive flour and add to a dry bowl, add, sugar, salt, yeast and give it a good mix.
2. Add warm water little by little and knead, add oil and continue kneading for about 3min or until a dough is formed and no longer sticking to the bowl and your palm ( dough should feel and look like your normal bread dough)
3. Put your dough in a dry bowl, cover tightly and keep in a warm place to rest and double in size for about 1 to 1 1/2 hrs
4. Bring dough to a flat surface, punch down and knead properly. (You can sprinkle a little dry flour to your flat surface b4 dropping the dough for kneading so it doesn't stick to the counter or rolling pin), knead dough to smooth and form it into a big round ball
5. Divide dough into 6 parts, roll them to form small balls, flatten each with your rolling pin to form big round shape. ( if sticky, sprinkle a little flour to aid free rolling). Cover and allow to rest for 5min.
6. Heat a non stick pan on heat, (Normal flat pan can also do well). Put your round dough in it, heat each side of dough on a MEDIUM FLAME/HEAT until it's ready 2 -3 min maximum. Brush the surface of the dough with a little oil and heat for about 1min and bring down. Cover the ready product with towel so it stays soft and warm.
7. Continue the process in num 6 above until your round doughs are exhausted.
IF HEAT IS TOO LOW, YOUR SHAWARMA BREAD OR FLAT BREAD BECOMES TOO DRY. IF HEAT IS TOO MUCH, YOUR SHAWARMA BREAD BECOMES TOO HARD, CRISPY AND WON'T BEND EASILY WITHOUT BREAKING.
PLEASE, USE MEDIUM HEAT.
You can also use your oven in place of the non stick pan on heat.
TIP:- Shawarma bread is best when served the day it’s made. You can store it in a freezer about one month and reheat gently when needed.
