Wrap for shawarma

Name: Wrap for shawarma
Ingredients: 200 g flour; a pinch of salt; yogurt; a little milk.

Pasta/Pizza - Wrap for shawarma by Tatiana O. - Recipia

I was looking for a flatbread that holds the filling well without tearing when I roll it, especially for homemade shawarma. I tried several options, but this one has remained my favorite. The dough doesn’t contain yeast, is quick to make, and has a texture similar to thin pizza. Each flatbread comes out soft and can withstand even wetter or denser fillings. I often make them when I want something quick and adaptable to whatever I have in the fridge. Quick Info Total time: 30-40 minutes (depending on how quickly you roll out the dough) Preparation time: about 15-20 minutes (dough + rolling) Cooking time: 3-4 minutes for each flatbread on each side Servings: 4 medium flatbreads Difficulty: easy Recipe type: flatbreads for shawarma, wraps, quick sandwiches Ingredients 200 g all-purpose flour a pinch of salt yogurt (enough to form a compact dough, about 100-120 g) a little milk (only if needed, 2-3 tablespoons or enough to bind the dough) Instructions 1. Place the flour in a bowl, add a pinch of salt, and mix briefly. 2. Add the yogurt in the center. Start mixing with your hand or a spoon until it begins to come together. 3. If the dough is too dry or crumbly, gradually add a little milk until you achieve a soft but not sticky dough. It should be like pizza dough – elastic, compact, and easy to shape. 4. Dust your work surface with flour. Remove the dough from the bowl and knead it for 1-2 minutes until smooth. 5. Divide the dough into 4 equal pieces. Take each piece and roll it out with a rolling pin into a thin sheet. It shouldn’t be completely transparent but also not thick, about 2-3 mm. 6. Heat a non-stick skillet. Pour in a tiny bit of olive oil and spread it with a brush or a paper towel. 7. Place the first sheet in the heated skillet. Let it cook for 3-4 minutes on the first side, then flip and cook for another 3-4 minutes. It doesn’t need to brown too much, just to get a few golden spots. 8. Repeat with the remaining sheets. If the skillet dries out too much between flatbreads, add a drop more oil. 9. Remove the flatbreads to a clean towel and cover them loosely to prevent them from drying out while you make the others. Why I Make This Recipe Often It helps me when I want a quick base for shawarma or hot sandwiches. The flatbreads don’t tear when I roll them, can be filled with anything, and hold up well for takeout. If I have yogurt and a bit of flour at home, it’s a great way to avoid store-bought bread. Tips and Variations Tips If you want fluffier flatbreads, don’t roll them out too thin. Don’t add too much milk at the beginning; add it gradually so it doesn’t become too soft. Cover the flatbreads while they’re warm to keep them flexible. You can use a rolling pin or just your hands if you’re experienced, but they come out more uniform with a rolling pin. Substitutions Yogurt can be replaced with kefir or plant-based yogurt if you want a lactose-free option. All-purpose flour can be mixed with a bit of whole wheat flour, but the result will be denser. Milk can be any type – including plant-based if needed, or even water in an emergency. Variations If you like, you can sprinkle sesame seeds or poppy seeds on one side after rolling out the sheet and before placing it in the skillet. For a subtle flavor, you can add a tiny bit of garlic powder or dried herbs directly into the dough, but the classic flatbread remains more versatile. Serving Ideas I most often use them as a base for shawarma, with grilled meat, fries, pickles, and garlic sauce. They’re also great for sandwich wraps with vegetables, hummus, falafel, or even with cheese and omelet for a quick breakfast. Frequently Asked Questions 1. If I don’t have yogurt, can I just use milk? Yes, you can make the flatbreads with just milk, but the texture will be less elastic and may be drier. Yogurt helps with tenderness. 2. Can they be made in advance and kept for the next day? They can be made in advance, but it’s best to keep them wrapped in foil or in a closed container to prevent drying out. When reheated in a skillet or steamer, they come back nicely. 3. Can they be frozen? I don’t recommend it, as they can dry out and become brittle after thawing. It’s better to make them fresh when needed. 4. How do I know when they’re done in the skillet? When you see golden spots and there are no wet areas on the surface of the flatbread, it’s done. Don’t leave it too long, or it will become tough. 5. What should I do if the dough is too sticky? Sprinkle a little flour on the work surface and knead gently until you achieve a consistency that doesn’t stick to your hands. Nutritional Values Approximately, one flatbread has about 160-180 kcal, with 32 g of carbohydrates, 5 g of protein, and 2-3 g of fat (values for the yogurt version). The calories may vary slightly depending on the type of yogurt and the amount of milk used. These flatbreads are relatively low in fat and contain simple carbohydrates, making them suitable as a base for various fillings. Storage and Reheating The flatbread is best on the day it is made. If you need to store it, place them in a bag or wrapped in plastic wrap at room temperature for no more than 1-2 days. To reheat, place them directly in a skillet for a few seconds on each side, or in the microwave covered with a damp paper towel to prevent drying out. If left uncovered for too long, they harden quickly.

Wrap for shawarma

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