05/04/2026
Flatbreads—perfect for wraps, shawarma, and meals:
Shawarma Bread (Soft Wrap Bread)
Ingredients
• Flour – 3 cups
• Yeast – 1 tsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Warm water – 1 cup
• Oil – 2 tbsp
Method
1. Mix yeast + sugar + water → rest 10 min.
2. Add flour, salt, oil → knead dough.
3. Rest 1 hour.
4. Divide, roll thin.
5. Cook on hot pan 30–60 sec each side.
Texture: soft, flexible
Pita Bread
Ingredients
• Flour – 3 cups
• Yeast – 1 tsp
• Salt – 1 tsp
• Water – 1 cup
• Oil – 1 tbsp
Method
1. Knead dough and rest 1 hour.
2. Roll into small circles.
3. Bake at 220°C or cook on hot pan.
4. Bread puffs → forms pocket.
Texture: soft with pocket inside
Tortilla
Ingredients
• Flour – 2 cups
• Salt – ½ tsp
• Oil or butter – 2 tbsp
• Warm water – ¾ cup
Method
1. Mix and knead dough.
2. Rest 20 min.
3. Roll thin.
4. Cook on dry pan.
Texture: soft, thin, flexible
Naan
Ingredients
• Flour – 3 cups
• Yogurt – ½ cup
• Yeast – 1 tsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Water – ½–¾ cup
Method
1. Mix and knead dough.
2. Rest 1–2 hours.
3. Roll thick oval shapes.
4. Cook on hot pan or oven.
5. Brush with butter.
Texture: soft, slightly chewy
Chef Tips
• High heat = better puff & char
• Rest dough properly → soft bread
• Keep cooked bread covered → stays soft
