Shawarma Wrap and Gyros Bread (Pita) – easy!
The bread used for Shawarma as well as for Gyros is a soft, round flatbread that, originating from the Middle East, where it has been a staple for thousands of years, that has no pocket, thus cannot be sliced open. It’s traditionally just folded over the fillings, and, like other flatbreads in the world, made with simple ingredients—flour, water, yeast, and salt. In the Levantine tradition, this pita like bread is often served with dips like hummus or baba ganoush and used to scoop up food, making it essential to both daily meals and celebratory feasts.
Enjoy!
Homemade Pita Bread (as used for Shawarma and Gyros)
This pita bread is simple and delicious. Enjoy!
Ingredients
- 1 cup handwarm water
- 2 tsp active dry yeast
- 1 tsp salt
- 2 cups flour (and some more for dusting)
- olive oil
Instructions
- Pour the water in a bowl, add the yeast, stir until the yeast starts to dissolve. Add the salt, stir. Add the flour and knead, until a dough comes together.
- Cover the bowl with a plastic bag or cling film and let the dough rise until doubled in size (approx. 1 hour). See that you place it on a warm place.
- Place the dough onto a slightly floured surface. Fold several times, then cut into 4 pieces. Roll the pieces to balls, place the balls onto a floured board, tray or leave it on the floured table and let rise for another 30 minutes.
- Roll each ball out to the size of your pan – see that your surface is floured, otherwise the dough will stick!Sometimes, people in Levante make little dents with their fingers into the dough. This makes the typical pita like look (brown dots on the breads).
- Heat your pan, grease with a little oil.With the help of the rolling pin, transfer the flattened dough to the pan and bake, until brown on both sides. Repeat with the other dough discs.
- Proceed according to your recipe (wraps etc.) or enjoy the way it is to a soup or stew.