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.
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.