Homemade Shawarma or Pita Bread Recipe

Method

Mixing the Dough

1. If Using Active Dry Yeast: Take a small portion of the warm water and combine it with the yeast. Let sit for 5-10 minutes until bubbly. Add to the flour when the recipe says to add the yeast.If Using Instant Yeast: Add directly to the flour as indicated in the recipe.
2. In a large mixing bowl, combine the flour and yeast.
3. Add half of the warm water and mix with a wooden spoon or spatula. The dough will look shaggy and very dry at this point.
4. Add the salt and continue mixing while gradually adding the water. Once the dough starts to come together and does not look so crumbly and dry, stop adding water and mix for a few minutes to allow the flour to absorb the liquid.
5. Add as much water as needed until the dough is tacky, but not sticking to your hands. Add the olive oil and mix until well incorporated.
6. Turn dough onto a floured surface and begin to knead the dough. If the dough his sticking to your hands, add small amounts of flour. Knead for about 5 minutes or until the dough is smooth and slightly tacky.

Proofing the Dough

7. Form dough into a ball and lightly oil the dough.
8. Room Temperature Proofing: Place in a bowl large enough to allow the dough to double in size. Cover with plastic wrap or a tea towel and let sit at room temperature until the dough doubles in size. The time it takes will vary, but plan on about 1 hour.
9. Ninja Combi proofing: Place the dough directly in the bottom of the Combi pan. ProveProof at 35°C95°F for 45 minutes.

Rolling out the Dough

10. Divide proofed dough into 6 equal pieces. Roll each dough ball out into 9” rounds for large shawarma bread wraps or 7” for smaller pita pockets. Flour the work surface and the top of the dough as needed to prevent the dough from sticking.

    Our tip Roll each one evenly, with no creases or thin patches; an uneven round puffs in places or not at all.

11. Place rolled pieces on parchment paper while working on others.

Cooking the Shawarma Bread

12. Oven Directions: Preheat the oven to 250°C475°F with the baking tray in the oven so it also preheats. Once the oven and tray are hot, place one of the dough rounds onto the tray (you can make multiple ones at once if your tray is large enough) and place the tray on the middle rack of the oven. Do not walk away, this is a fast process. After 60-90 seconds you should start to see the dough puff. When it is fully puffed, flip it and let the bread cook another 60 seconds and remove from the oven.Remove the cooked dough and place it (or them) into a clean kitchen towel and close the towel up so the bread steams. This will keep it soft. Repeat this process and stack the cooked shawarma bread on top of each other inside the towel.

Air Frying in the Ninja Combi

13. Preheat the Ninja Combi on 230°C450°F with the black tray on level one for a full 10 minutes. This is important because the tray needs to be hot. Place one piece of dough on preheated tray (level 1 position only) and close the door. After about 30-60 seconds, the dough will puff evenly. Open the door and flip it over. Stay close and watch it. If it gets close to touching the heating element, open the door to stop the expansion. Each dough round only takes about 90 seconds to 2 minutes to cook.Remove the cooked shawarma/pita bread and place it inside a clean kitchen towel. Wrap the towel around the bread to create steam. This keeps them soft and pliable. Repeat for each dough round and stack them on top of each other in the tea towel until you are ready to serve them.

    Our tip The function is Air Fry, at 230°C450°F for both the preheat and the bake, as in the settings at the top. Flip with tongs; the tray is scorching.

Using as a Pita Pocket

14. If you want to use the bread as a pita to stuff with your favorite sandwich fillings, cut the bread in half and gently separate it so it forms a pocket.

Tips from The Salted Pepper

How to Use Shawarma Bread

• Use as a wrap for shawarma or anything else you want to wrap in bread!
• Cut in half to create a pita pocket for sandwiches
• Use as a base for making pizzas

TIPS

• Let the flour guide the amount of liquid needed - you may need slightly more or less water
• Keep dough slightly tacky but not overly sticky
• The hot tray is essential for proper puffing
• Wrapping in a kitchen towel after cooking helps soften the exterior through steam