Homemade Shawarma Bread In A Pan Oven Pita Bread Naan Flat Bread Food

PITA FLATBREAD

Steps:

• In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed.
• Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes.
• On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high.

HOMEMADE PITA BREAD RECIPE

Steps:

• In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
• Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
• Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
• Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
• Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
• Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
• Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
• To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

CHICKEN SHAWARMA WITH EASY FLATBREAD

Steps:

• Mix all the marinade ingredients together then pour over the chicken and allow to marinate for 30 mins - 1 hour.
• In the meantime, mix together the dry ingredients for the flatbread then add the yogurt and oil. Add the milk, a little at a time, and mix until a rough dough starts to form. You might not need all the milk. Turn the dough out onto a floured surface and knead until it just comes together in a smooth ball. Cover in plastic wrap and allow to rest at room temperature for 30 minutes.
• Pre-heat the oven to 240ºC/460ºF (or as hot as your oven goes) with the top element/grill to caramelize the skin on the chicken.
• Place the chicken in a baking dish/baking sheet in a single layer then place in the oven. Allow the chicken to bake/grill until fully cooked with the skin crisp and caramelized.
• While the chicken is baking, roll tennis-sized balls of dough out onto a floured surface (to around ½cm thick) and cook in a hot pan until golden and bubbling then flip and cook for another minute or two on the other side. Remove from the pan, brush with melted butter (optional) and keep wrapped in foil.
• Make the sauce by combining all the ingredients and mixing well.
• When the chicken is cooked, remove from the oven and slice.
• Serve the chicken shawarma in the flatbread with vegetables and pickles of your choice drizzled with the garlic sauce.

HOMEMADE SHAWARMA BREAD IN A PAN & OVEN( PITA BREAD/ NAAN FLAT BREAD)

Steps:

• 1. In a small bowl, Dissolve the yeast in a little water and set aside to dissolve completely 2. In a large bowl,Mix the flour and salt together; add a teaspoon of oil/melted butter(if you're using any). 3. Mix together and add the dissolved yeast and mix;add more water and continue to mix until you get a rough dough like the picture below. 4. Now knead the dough on a lightly floured surface for about 5-8 minutes until the dough is firm and elastic.If the dough is sticky, dust more flour on it and knead on to get a non-sticky,elastic dough. Then oil the used large bowl and place the dough into it. Making sure that the dough is well brushed with oil. Tip: The oil prevents the dough from sticking to the bowl. 5. Cover the bowl and leave to rise for 2 hours or until it doubles in size. Then deflate the dough by gently punching it down. Then Place on the lightly floured surface; cut out into orange sized balls(if you want a large bread), or into golf sized balls (if you want a smaller pita bread). Take one of the balls (keep the others covered,t o prevent drying out) ,then flatten the ball with your palm and roll out flat; sprinkle some flour as you roll until you get a large circle. Then place on a floured surface and cover while you repeat the process for the remaining balls. Tip: Remember to always dust with flour if it is sticky and flip the dough over so that it does not stick to the table. You can use a circular cutter to get a perfect circle...yes, you can cheat with this one...Lol 6. If you want to make the Shawarma bread on a pan(on stove top), simply heat up a nonstick pan until it's very hot. Then place the rolled dough on it. When you begin to see bubbles, flip over to the other side and watch as the balloon forms...that's the fun part of the whole process. The balloon will also form if you don't flip over, but that will result in one side burning and turning black (we don't want that, right? ) Deflate the balloon and place on a tray lined with a damp kitchen towel, and repeat the process for the remaining dough. Tip: To keep the bread soft and fresh after cooking, cover with a damp cloth. To preserve the bread for later use, wrap in a zip lock or poly bag. It will stay fresh in room temperature for 2-3 days. 7. If you want to make use of an oven; Preheat the oven to 230ºC(450ºF), place the baking tray (with the rolled out dough) into the oven and bake for 3-5 minutes. Watch as the balloon forms. Then take it out of the oven.If I don't get the brown spots (which is usually the case with oven made pita bread), I cheat the oven by "browning" the oven made flat bread on a pan..taddam☺..)

HOMEMADE PITA BREAD

Steps:

• Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
• Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
• Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
• Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
• Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
• Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
• Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.