What how to make it here (Recipe starts from 2:05)
Flavorful Homemade Shawarma Wrap Recipe
This recipe is so quick, easy and delicious that once you make this wrap you will never get store bought wrap anymore. It is amazing and delicious bread It is soft, and full of lovely bubbles. Scroll on down to see how I store them so I always have them on hand!
Ingredients for Shawarma Wrap
2 ½ cup all-purpose flour
1 tsp salt
½ tbsp. sugar
1 tbsp. dry yeast
2 tbsp. olive oil
½ cup warm milk
½ cup warm water
Garnish (Optional)
Olive oil
Coriander leaves, finely chopped
Red chili powder/ Paprika powder
Direction
To a large bowl, combine the dry ingredients i.e. 2 ½ cup all-purpose flour, 1 tsp salt, ½ tbsp sugar, 1 tbsp dry yeast and give it a quick mix, then add 2 tbsp olive oil, ½ cup warm milk, ½ cup warm water and mix until just combined.
Transfer the dough onto a floured surface and knead a few times, until the dough is smooth. If the dough keeps sticking to your hands or the surface, simply sprinkle over some more flour.
Divide the dough into 8 equal pieces and roll out each piece into a rough circle/oval shape, I like to roll them as thin as possible. Continue to add flour as needed to prevent sticking.
Preheat a large pan on medium-high heat. Place the bread on the frying pan when you see the bubbles give it a flip, when the bottom is slightly golden give it another flip and cook on the other side until its golden and bubbly. And then they are ready.
If you'd like, you can garnish it with 1 tsp olive oil, finely chopped coriander leaves and red chili powder on the top of the bread
Repeat with each wrap, and enjoy!
Notes
Storage: Keep it in the airtight container for up to 2 days
You can also freeze the wraps : To freeze your naan, first let it cool completely at room temperature, then transfer to a zip top freezer bag, label and date it, then toss it in the freezer. Try to use up your frozen naan within a month. Frozen naan bread thaws quickly at room temperature.
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