With only four ingredients (one is water), you can make soft, pliable shawarma bread at home. This flatbread beats store-bought versions and is worth the small effort.
It’s perfect as a base for chicken or beef shawarma, or simply spread with butter and enjoyed warm. This recipe is one of our favorites and very versatile.
Homemade Flat Bread
Homemade shawarma flatbread is incredibly soft and neutral in flavor, making it a great canvas for many dishes. Kids and adults both enjoy it. Eat it warm or at room temperature for the best texture.
Many bread recipes require yeast and extra steps, but this dough is simple: just flour, salt, oil, and warm water. You only need a large mixing bowl and your hands—no stand mixer or dough hook required.
If you enjoy baking other breads, you may also like recipes for homemade French bread, sandwich loaves, or milk bread. Some recipes include video tutorials so you can follow along visually.
Now let’s focus on this quick and delicious shawarma bread recipe.
Shawarma Bread
This recipe yields tender, pliable flatbreads ideal for filling with your favorite ingredients. Beyond resting time, prep and cook time are short—about 10 minutes each—so you can make these on a weeknight. Cooking the bread on the stovetop is easy; follow the steps below for reliable results.
Ingredients Needed
This recipe uses just a few pantry staples. Notes on each:
- Flour: All-purpose flour works well. You’ll need a little extra for dusting while rolling. If your flour is lumpy, sift it first. Whole wheat flour hasn’t been tested in this recipe.
- Salt: ½ teaspoon is enough to season the dough without overpowering it.
- Oil: Olive oil adds a mild, pleasant richness, but neutral oils also work.
You will also need warm water. Exact amounts are listed in the recipe card below.
Recipe Variations
This simple dough is a great base for variations. Try one of these ideas to change the flavor:
- Herbs: Stir in a tablespoon of finely chopped parsley, rosemary, or thyme for subtle herb notes.
- Garlic: Add 1 teaspoon minced garlic or garlic powder for extra flavor.
- Cheese: Fold in shredded cheese while kneading for a mild cheesy taste.
- Baked version: Bake the flatbreads in a hot oven instead of cooking them on the stovetop. They will puff up more in the oven and cook quickly, so watch them closely.
Substitutions
There aren’t many swaps for this simple recipe, but these work in a pinch:
- Oil: Use vegetable or canola oil instead of olive oil if needed.
- Flour: Bread flour can replace all-purpose flour, though the texture may be slightly different.
How To Make Shawarma Bread
1. In a medium bowl, combine the flour and salt. Make a well in the center and add the warm water and oil. Mix until a shaggy dough forms.
2. Knead the dough about 2 minutes until it becomes smoother. Place it in an oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rest 30 minutes at room temperature.
3. Turn the dough out onto a lightly floured surface and knead 1–2 minutes more, adding a tablespoon or two of flour if it’s sticky. You want a soft but not sticky dough.
4. Divide the dough into six equal pieces and shape each into a ball. Roll each ball into an 8–9 inch circle—don’t worry about perfect shapes.
5. Heat a dry nonstick skillet or cast-iron pan over high heat. Cook one flatbread for about 1½ to 2 minutes on the first side; it should puff up. Flip and cook the other side for about 1 minute, until golden brown spots appear.
6. Stack cooked flatbreads and wrap them in a kitchen towel to keep warm and soft until serving. Serve warm with butter or use as a wrap for any meal.
When kneading, work until the dough is smooth. Then let it rest covered so the gluten relaxes and the dough is easier to roll.
Expert Tips
- Double the recipe to make a larger batch for meal prep or a small crowd.
- Avoid flipping too early. Wait until the dough puffs and the bottom has golden spots before turning so the bread inflates properly.
- If the bread doesn’t form bubbles, the skillet isn’t hot enough—preheat it well.
- Aside from wraps, toast the flatbread and top with salad, cheese, falafel, or meat, or serve it with dips like hummus.
- Store leftovers in a resealable bag at room temperature or freeze for longer storage.
- This dough can also serve as a quick pizza base topped with sauce and cheese.
What Bread is Used For Shawarma?
Both flour tortillas and pita bread are commonly used for shawarma, with pita being the more popular choice. Pita is slightly thicker than a flour tortilla. This recipe produces a pita-style flatbread without yeast—soft, flexible, and ideal for wrapping shawarma fillings.
Serving
Serve this shawarma bread with beef or chicken shawarma, a tangy shawarma sauce, or grilled chicken thighs for a complete meal.
Beef Shawarma Recipe
Shawarma Sauce
Grilled Boneless Chicken Thighs
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Shawarma Bread
Ingredients
- 2 cups all-purpose flour plus 1 to 3 Tablespoons more for kneading
- ½ teaspoon salt
- ¾ cup water (warm)
- 1 Tablespoon oil I used olive oil
Instructions
- In a medium mixing bowl, combine the flour and salt. Make a well and add the warm water and oil. Mix until combined and knead the dough for 2 minutes. Cover and let rest 30 minutes.
- Turn the dough onto a floured surface and knead for another 2 minutes, adding a tablespoon or two of flour if needed. The dough should be soft but not sticky.
- Divide the dough into six equal pieces and form into balls. Roll each ball into an 8–9 inch circle.
- Heat a nonstick skillet or cast-iron pan over high heat. Cook each flatbread 1½–2 minutes on the first side until it puffs, then flip and cook about 1 minute more until golden spots appear.
- Stack cooked flatbreads and keep them wrapped in a towel until ready to serve. Serve warm or use to make wraps.
Notes
- Any neutral oil like vegetable or canola works in place of olive oil.
- Do not add oil to the pan; cook the flatbread dry to keep it soft rather than crispy.