After flatbread, Navajo fry bread, pita bread is my next to go bread because it’s very easy to make. Learn how to make pita bread with just six ingredients and without stress. You can make pita bread without a mixer so if you don’t have a mixer you can mix with your hand but you need to make sure you knead the dough very well.
You can make this bread in a skillet on a stovetop or in an oven, I prefer to use the oven because it puffs easily and there’s no need to flip to cook the other side. If you’re using a skillet to cook on a stovetop make sure it is hot before adding the dough and be careful not to burn yourself. Also, make sure you keep the bread warm after each cook. The thickness of the dough when rolling should be about 1/4″ thickness if not the bread would be flat and won’t really puff.
If you’re using a skillet it should puff before you flip to cook the other side.
You might want to try;
- 3 Cups Bread flour (or All-purpose flour) (plus more for dusting); spooned and leveled
- 2 1/4 Teaspoons Active dry yeast (1 packet)
- 1 1/4 Cup Warm water
- 1 tablespoon Extra virgin olive oil (you can substitute vegetable oil) plus more
- Pinch of sugar
- 11/4 Teaspoons Salt
Proof your yeast; Combine warm water and yeast, and leave it for about 5 minutes to activate and bubbles up. You can sprinkle a pinch of sugar to feed the yeast.
In a large bowl, mix the flour, salt then add the yeast. Mix the dough to a soft and smooth ball. You can use a mixer with a dough hook to mix or use your hand just make sure it's well kneaded and elastic. If you're using a mixer make sure you knead on medium for about 3-5 minutes. While mixing drizzle the oil and continue to knead. If it's sticky sprinkle a little bit of flour at a time.
- Brush the bowl with oil, and lightly coat the dough with the oil as well.
Cover the dough with a kitchen towel and allow it to rest in a warm place for 45 minutes or more until it doubles. Dust your worktop with flour then cut the dough in equal portions. You should be able to get 6 shawarma bread or more depending on the size you're making.
Using a rolling pin, carefully roll out each dough at a time until it forms a flat circle to about 1/4'' thickness. Dust it with more flour if it gets too sticky. Allow the rolled out dough to rest for about 20 minutes before you cook them.
Using a flat pan or griddle over low-medium heat, lightly rub it with the oil. Leave your pan to warm for about 1 minute.
Then place the flat dough, and let it cook for 30 seconds to 1 minute, or until you see bubbles form up/puff then flip to cook the other side.
Continue with the rest of the dough there you have your shawarma bread. You can also use an oven just preheat the oven to 475-500 degrees F then place the rolled out dough on a baking pan/stone and bake for about 5-7 minutes until puffed and slightly brown. Remove and cover with a clean kitchen towel to keep the bread warm. Cook the rest of the dough if your baking pan/stone is big enough you can cook 2 at a time.
I prefer the baking because I don't need to flip just place the pan into the oven and leave it to cook.
Make sure you keep them warm and they're best enjoyed warm.
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