Homemade Shawarma Wraps

Instructions

1. 1

   Combine the Dry Ingredients

   Add the flour, salt, sugar, and baking powder to a large mixing bowl. Mix thoroughly to distribute the ingredients evenly.

2. 2

   Make the Dough

   Add the vegetable oil and gradually pour in the warm water while mixing. Continue mixing until a soft dough forms. Avoid adding all the water at once.

3. 3

   Knead the Dough

   Transfer the dough to a lightly floured surface and knead for about 5–8 minutes until smooth and elastic. The dough should be soft but not sticky.

4. 4

   Rest the Dough

   Place the dough in a lightly oiled bowl and cover it. Allow it to rest for about 15 minutes. Resting makes the dough easier to roll.

5. 5

   Divide the Dough

   Divide the dough into 8 approximately equal portions and roll each portion into a smooth ball.

6. 6

   Roll the Wraps

   Lightly flour your work surface and roll each dough ball into a very thin, round sheet. Keep the thickness as even as possible so the wraps cook uniformly.

7. 7

   Cook the Shawarma Bread

   Heat a clean non-stick or heavy-bottomed pan over medium heat. Place one rolled wrap in the hot pan and cook for about 30–60 seconds, or until small bubbles begin to appear. Turn and cook the other side briefly.

8. 8

   Keep the Wraps Soft

   Remove each cooked wrap from the pan and immediately cover it with a clean kitchen towel or place it in a covered container. This helps retain moisture and keeps the wraps soft and flexible.

9. 9

   Fill and Serve

   Allow the wraps to cool slightly before filling. Add cooked chicken or another preferred protein, fresh vegetables, and shawarma sauce. Fold and roll tightly before serving.

Nutrition

Calories

185

Protein

4g

Carbs

29g

Fat

6g

Fiber

1g

Sugar

1g

Sodium

300mg

Nutrition values are estimates per wrap and may vary based on the ingredients used.