Homemade Shaorma Flatbreads – Elastic and Soft

If you are looking for perfect flatbreads that do not tear and are made from just a few basic ingredients, this recipe is exactly what you need. They are ideal for shaorma, wraps, or simply as a substitute for classic bread.

🛒 Ingredients

• 500 g flour (high quality, for elasticity) • 400 g warm water • 9 g salt • 1 packet active dry yeast

👨‍🍳 Preparation Method

1. Mixing the ingredients: In a large bowl, add all the ingredients. Mix them well until the flour is completely incorporated and you obtain a homogeneous dough.
2. Kneading and developing the dough: You have two options, depending on how much time you have: • Rapid version: Knead the dough vigorously for 5–6 minutes. • Effortless version: Leave the dough covered to rest for 15 minutes, then apply two series of folds at a 15-minute interval between them. This method helps form the gluten network without much work.
3. Proofing: After kneading or folding, let the dough rise in a warm place for another 40–50 minutes, until it increases in volume.
4. Shaping and stretching: Turn the dough onto a work surface sprinkled liberally with flour. Divide it into 10 equal pieces. Use a rolling pin to stretch each piece into sheets as thin as possible.
5. Baking: Heat a non-stick pan (without adding oil). Bake each flatbread for a few seconds on each side, until it starts to puff up slightly and those characteristic golden spots appear.

Useful Tip: As you take them out of the pan, place them on a plate and keep them immediately covered with a clean towel. This step is essential to keep them soft and elastic!

Enjoy creating the most savory homemade shaorma!