Shawarma bread

Name: Shawarma bread
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 servings
Cuisine: Saudi Arabian
Ingredients: 1 cup Flour; 1 tsp Salt; 1/2 tsp Sugar; 1/2 tsp Baking Powder; 1 tablespoon Oil; Splash Water

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Side recipe with Saudi Arabian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 72 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

1.
Sieve flour and add baking powder,salt,sugar,oil nd mix together.
2.
Add water nd knead the dough for like 10mins.
3.
Cover the mixture and allow it to rise.
4.
After it rised transfer it to a work surface and form a round (you can use a plate or pot's lid).
5.
Heat ur pan and put it.
6.
It'll start puffing then you turn it.
7.
And lastly put it in in a warm place, then you'll see it has pocket.

Why this works on a weeknight

Shawarma bread lands at about 42 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Shawarma bread actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Side Saudi Arabian