Hi guys, After my post on how to make shawarma at home I got lots of mails and comments asking where the shawarma bread could be bought. Now, since I really don’t know all the places you could get it in Nigeria except around my vicinity, I can teach you how to make Shawarma bread right in your home. It’s also really simple to make and requires nothing fancy as such since the ingredients could be found in almost every household. • Yield – 2 Shawarma Breads
Utensils::: • Frying Pan or Oven : Using either an oven or a pan has its own advantages and disadvantages. With the oven, you can put as many dough discs as you want and you’d also end up with a soft shawarma bread and you’d save time but no crunchy crusts (Just like the store bought shawarma bread). With the Pan, You can only put one at a time (Takes alot of time if you are making alot) but you’d have crunchy crusts (That’s the part i enjoy most though but it won’t be as soft as the oven baked shawarma bread). • Rolling Pin • Pastry board/Flat surface
Ingredients:::
• 1 cup Wheat flour (All purpose flour)
• 1 tsp. yeast
• Salt (A pinch)
• 8 tbsp. Water
Directions:::
Step 1: Dissolve the yeast in water and leave to stand for about 10mins
Step 2: Mix the salt with the flour and make a well in the middle of the mixture then pour in the yeast and water mixture and gently fold in the flour. Knead till you get a firm pliable dough (The dough should not be sticky) then cover with a damp cloth and leave to rise for about 30mins
Step 3: Beat the dough once more and knead again. Roll into small balls and on a flat surface
Step 4: Roll out into thick circular discs and make sure you roll it out evenly. It should not be thick on one side and thin on the other side (if possible, use the rim of a bowl to carve out a perfect circular disc).
Step 5: Pre-Heat the cooker you intend using (either oven or pan). If you are using an oven you can put so many rolled out discs into it at once but if you are using a pan, you place one on the hot surface. Leave it till you see air bubbles forming on the surface and it rises like a balloon
Step 6: Flip it over and leave it to cook for some few seconds more then remove from the pan.
(Don’t get carried away with something else so it doesn’t get Burnt too brown like mine ;))
Step 7: Deflate the ballooned dough to release the hot air within.
Wrap in an air tight nylon if you are not using immediately. You can also refrigerate if you intend keeping it for a longer period of time.
