Shawarma bread

Method14 steps

1. 1

   Step 1: Measure the cup of flour (1 cup) and sieve it into a mixing bowl.

   Uses 1 cup flour

2. 2

   Step 2: Mix the teaspoon salt (1 tsp), half teaspoon each sugar (½ tsp) and baking powder (½ tsp), and tablespoon cooking oil (1 tbsp) into the sieved flour.

   Uses All the sieved flour · 1 tsp salt · ½ tsp sugar · ½ tsp baking powder · 1 tbsp cooking oil

3. 3

   Step 3: Have water ready to add gradually; the dough needs enough to come together without becoming wet or sticky.

   Uses Water, added gradually as needed for a soft kneadable dough

4. 4

   Step 4: Add the water a little at a time to the flour mixture, mixing until it forms a soft kneadable dough. Knead for about ten minutes until smooth and pliable.

   Uses The complete mixed flour base · Water added only as needed

5. 5

   Step 5: Gather the smooth dough into a ball and place it back in the bowl.

   Uses All the kneaded dough

6. 6

   Step 6: Cover the dough and let it rest until relaxed enough to roll easily. This baking-powder dough does not need to double in size.

   Uses The complete dough ball

7. 7

   Step 7: Move the rested dough to a clean nonstick work surface and divide into portions suited to the size of your frying pan.

   Uses All rested dough

8. 8

   Step 8: Roll each dough portion into a thin round that fits the pan. A clean plate or pot lid can help guide the round shape.

   Uses All the dough portions

9. 9

   Step 9: Set a clean dry frying pan over medium-high heat. Have a clean cloth ready to keep cooked breads warm.

10. 10

    Step 10: When the dry pan is hot, lay in one rolled round. Cook until its underside has brown spots and the dough begins to puff; lower the heat if it colours before cooking through.

    Uses The rolled rounds, cooked one at a time

11. 11

    Step 11: Check underneath the bread. When its first side has browned and the top has begun to set or puff, loosen it with a spatula.

    Uses The bread in the hot pan

12. 12

    Step 12: Turn the bread and cook its second side until brown-spotted and the centre is cooked through with no wet dough. Repeat with the remaining rolled rounds.

    Uses The same partially cooked bread

13. 13

    Step 13: Lift each finished bread from the pan and stack under the clean cloth to keep it warm and soft.

    Uses All finished cooked breads

14. 14

    Step 14: Serve the warm breads for wraps. If a pocket has formed, open it gently; otherwise use the bread as a flat wrap.

    Uses All warm cooked flatbreads