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| Oven baked shawarma bread |
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.
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| (Don't get carried away with something else so it doesn't get |
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.
Here's How to make shawarma at home
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| Shawarma |
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God bless u dear dobby, am gonna try it today.thanx
ReplyDeleteYou are welcome Anon :)...God bless you too.
DeleteRemain blessed dobby,plenty hugs!!
ReplyDeleteThank you Anon....*Hugs* :)
DeleteHello Dobby,I've tried it with my oven but the dough is very hard. Is there anything else I should do about it or should I try making it with stove?
DeleteThe problem could be from the mixing. Just make sure it's soft and pliable.
DeleteThis looks good..I am definitely going to try it soon :)
ReplyDeleteThanks miss Bee. Do let us know how it goes.
DeleteI've made dis pita bread twice and it has neva risen like dis in d pan Oo°˚˚˚°! It only has little air bubbles and I flip it over, buh it was still usefull. Next time I'll use an oven to see if it will rise.or is it that I flip it over too fast?
ReplyDeleteMeanwhile dobby I made shawarma lastweek and my folks realy enjoyed it. I put enof beef. I made 8 wraps and I didn't spend up to 3k to make it. Thanks dobbi u r a doll.
Tokoni.
For it to rise, the dough needs to be kneaded well and left on low heat(the lowest) to rise. Seems you flipped it too quick. Also, ensure it's rolled out equally else some sides would rise and some wouldn't. With an oven, you are sure to get soft perfect pita bread (like the commercial pita).
Delete:D I'm glad you found the shawarma post Useful. Thanks tokoni.
Superb!!!!!!!!!
ReplyDeleteLove Sharwama, and love I can now make the bread too! Thanks for sharing
Thanks Kitchen butterfly :)
DeleteOh Dobby u have made my day wth ur shawarma bread recipe i have being looking for a way to get d bread no way. I wil prepare it n tell u d outcome. Tanks a million
ReplyDeleteThanks Anon. Do let us know how it goes :)
Deletewow looks delicious...
ReplyDeleteThanks mamman
DeleteI made it. My was hard ,thick and didn't v spaces in d middle
ReplyDeleteWhen it happens that way, its either you didn't knead well or you didn't roll it out evenly.
Deletehi dobby, realy gratefl for ur generosity- i mean, u hardly find free recipes from nigerians- God bless u
ReplyDeleteThanks physayo :)...God bless you too.
DeleteThankS aloT DobbY .... Really you made my daY :) I will try it today ...... Again thankx :) GoD blesS U :* :)
ReplyDeletethank you tubby...and God bless you too :).
DeletePls for how long can it stay in an air tight nylon without spoiling
ReplyDeleteIt depends on where it's being stored. Pita bread has the same shelf life as normal bread so it could last up to 4-7days. If you are storing in a Freezer and kept frozen at constant temperature, it could last up to 2months or more without spoiling.
Deletethanks a lot cant wait to try it out.
ReplyDeleteDo keep us posted :)
DeleteThx 4 d recipe. Want to know d kind of pan u re talking about cos i dont have an oven. Thx
ReplyDeleteAny frying pan would do especially non-stick pans.
DeleteHey thanks, I once tried it but myn was too crunchy. Will try ur technique.
ReplyDeletedo let us know how it goes dear :)
DeleteMaila
DeleteI m from Pakistan . I tried ur recipe its very useful thxxxx a lot.
God bless u ever and ever
Thank you maila. i'm glad you found it useful. God bless you too :)
DeleteI made pizza 2weeks ago.... I wish I had seen dis earlier... Lovely
ReplyDeleteThanks bolaji :)
DeleteOk. I tried dis nd it tastes like everything bt shawarma. Lol
ReplyDeleteThis is shawarma bread Anon, the link for shawarma is above. what type of shawarma bread are you familiar with?
DeleteDear dobby I tried this recipe and it was as hard as ply wood..:( felt disappointed!! What did I do wrong?
ReplyDeleteHi hetty,
DeletePlease don't feel disappointed :), i've also been there too but with practice i got it right. From my inference, i guess the bread didn't puff up. whenever this happens, it's probably due to how it was kneaded. The kneaded dough is perfect if it isn't hard and using warm water also helps. Also, try leaving the dough for sometime before rolling into balls and then rolling out. To avoid the stress, use an oven instead of a pan. With an oven, it'd come out soft and perfect. Hope this helps :)
Can I add oil to make I soft, like in dough mixing?
ReplyDeleteyes you can Anon.
DeleteI'll give this a try... but am scared cos i cant cook
ReplyDeleteDon't worry,It's really easy :)
DeleteI just did mine and its hard as hell. I kneaded well and the dough rose and doubled in size so I don't know what the problem is. Pls help ASAP.
ReplyDeleteApart from the advice given above on getting soft pita bread, you could also add some milk to make the resulting bread chewy and soft. This also helps keep them soft after cooling.
DeleteHi Dobby,I have a suggestion to make. I wanted the recipes for sharwama bread today and I no I had seen it before on your blog but couldn't find it,had to go to google then i saw one of suggested sites and yours was there,that's how I got it. Would suggest u create a search box were we can type in what we want and make our lives easier. Keep up the good work. CHEERS!
ReplyDeleteHello Mary,
DeleteThanks for pointing that out. There's actually a "Quick find section" in the Recipe index which makes finding recipes like this easier. Shawarma bread is filed under "Bread Recipes".
thanks for sharing. but when i tried it, i noticed that the ones a baked in oven came our hard n crunchy. but the ones i madein pan came out brown (or burnt) but a little soft and bendable. i tink what affected the oven baking is the temperature of the oven. please advise.
ReplyDeletethanks a million.
Hi Anon, i guess so too. The oven temperature was probably too high which made it hard. You should try reducing the oven temperature when next you make it.
DeleteHi Dobby, please how long do you advice it is baked in the oven. My oven doesn't have a transparent door so I may not be able to see the progress if I don't open it. Thanks for sharing.
ReplyDeleteBake for 5-10mins In a pre-heated oven
DeleteTo how many degrees do I preheat the oven? I'd love to try this
ReplyDeleteheat to about 450ºC
DeleteThank's for recipe Pita Bread recipe sharing & tips. I was not aware of this cooking method. I love the food at all difficult to handle temptation. thank you so much.
ReplyDeleteYou're welcome sara.
DeleteDobby you are indeed a good baker. I love all the the recipe on your blog. You know what I love baking you hove inspired me the more. Thank alot
ReplyDeleteThank you too Veronica :)
DeleteHello, that was a superb lecture... I enjoyed every bit of the writeup, very easy to understand. And I'll definitely try it by God's grace. Pls where can I buy the bread for now (everywhere you know)? Thanks and God bless
ReplyDeleteyou can get the bread from shoprite, or any large bakery around.
DeleteThis is one of those dish where you don't feel like you're missing out on anything
ReplyDeletebecause there are so many fab textures and flavours! :D
you can say that again
DeleteNice one dear, very explanatory. Will try it these weekend. Thanks a bunch
ReplyDeleteYou're welcome anon
DeleteClear, informative, simple. Love your post!
ReplyDeleteThanks Bryan
DeleteThanks dobby, cooking and baking are side hobbies for me. It was uziza soup that brought me to your blog when I was pregnant,I craves it so much but thenni stumbled on this sharwama and I can tell u its what I make for dinner every Friday. My kids love it love it much and my husband too. They have started teasing me that very soon,they won't be buying anything again,as I will be making all the stuffs.lol. thanks so much for sharing your recipes. God bless you for me.
ReplyDeleteThanks Ayodele. God bless you too :)
DeleteThanks for the recipe,but my dough did not rise and it is hard like stone bread but I have some dough remaining what can I do
ReplyDeleteSeveral factors may be responsible such as the yeast used or the mixing.
DeleteHello Dobby, i am an avid reader and practical fan of your blog. But my problem is that i love to cook, i love good food but i am lazy to try out new things what do i do. Thank you
ReplyDeletelol! Just stick to the blog so you'd get inspired :)
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi. Thanks for your recipes. I always come back to your blog to learn something new.
ReplyDeleteGlad to have you here Deborah :)
DeleteFantastic Dobby! I used Almond flour and these came out great! I was worried since they didn't rise as much as the one's in your pics...but they came out very yummy. Awesome share!
ReplyDeleteThanks Josa :)
DeleteThanks dobby... Ma, is it non stick pan or just normal frying pan?
ReplyDeleteAny would work fine
DeleteHi dobby thanks for this recipe. I tried it using wheat flour but mine came out crunchy like a biscuit. What did I do wrong. How thick should the rolled out dough b.does the thickness or thinness affect the outcome. I cant get sharwama bread in my area so I really need to learn this. Help!
ReplyDeleteTry the oven method. Makes it softer and easier.
Delete