Shawarma Bread
This bread is specifically for shawarma and is made with milk, vegetable oil, water, salt, mahlab, sugar, and flour. The ingredients are kneaded, then the dough is left to rest for about 15 to 20 minutes. It is divided into pieces weighing about 50 to 60 grams, rolled out thinly, and cooked on a griddle or in a lightly oiled frying pan over medium heat until puffed and cooked on both sides. There is no yeast in this recipe; this is intentional so the bread is suitable for wrapping shawarma directly.
A bread recipe made for serving shawarma.
Like a soft flatbread or wrap bread.
This is a kitchen preparation video for bread rather than a full meal.
Ingredients
- 2 1/2 cups Milk
- Vegetable oil
- 1/2 cup Water
- 2 teaspoons Salt
- 1 teaspoon Mahleb
- 5 tablespoons Sugar
- 1 kilogram Flour
Instructions
- In a mixing bowl, combine 2 cups milk, 1/2 cup vegetable oil, 1/2 cup water, 2 teaspoons salt, 1 teaspoon mahleb, and 5 tablespoons sugar.
- In the mixing bowl, add 1 kilogram flour to the previous ingredients and knead until a dough forms.
- In a bowl, leave the dough to rest for about 15 to 20 minutes.
- On a dividing surface, cut the dough into pieces weighing about 50 to 60 grams.
- On a work surface, shape each piece into a round with an even thickness.
- On a griddle or in a frying pan lightly greased with oil, cook the flatbread over medium heat until it puffs up.
- On the griddle or in the frying pan, turn the flatbread over to cook through on both sides.
- On the griddle or in the frying pan, repeat with the remaining dough until all of it is used.