01/04/2026
Flatbread recipes—perfect for wraps, shawarma, and restaurant use:
Shawarma Bread
Ingredients
• Flour – 3 cups
• Yeast – 2 tsp
• Sugar – 1 tbsp
• Warm water – 1 cup
• Oil – 2 tbsp
• Salt – 1 tsp
Method
1. Mix all ingredients → soft dough.
2. Knead 8–10 min.
3. Proof 1 hour.
4. Divide and roll thin rounds.
5. Cook on hot pan (no oil).
Texture: soft, flexible wrap
Pita Bread
Ingredients
• Flour – 3 cups
• Yeast – 2 tsp
• Warm water – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
Method
1. Make dough and proof 1 hour.
2. Roll small circles.
3. Bake at 230°C (very hot oven).
Result: pocket bread (puffs up)
Tortilla
Ingredients
• Flour – 2 cups
• Water – ¾ cup
• Oil or lard – 2 tbsp
• Salt – 1 tsp
Method
1. Mix into soft dough.
2. Rest 20 min.
3. Roll thin.
4. Cook on hot pan.
Texture: soft, thin, flexible
Naan
Ingredients
• Flour – 3 cups
• Yogurt – ½ cup
• Milk – ½ cup
• Yeast – 2 tsp
• Sugar – 1 tbsp
• Oil – 2 tbsp
• Salt – 1 tsp
Method
1. Mix dough and knead well.
2. Proof 1–2 hours.
3. Roll oval shape.
4. Cook on hot pan or tandoor.
5. Brush with butter.
Texture: soft, slightly chewy
Chef Tips
• High heat = better puff & texture
• Rest dough → easier rolling
• Keep cooked bread covered → stays soft
