Ingredients (8–10 pieces)
- All-purpose flour – 2 cups (250 g)
- Salt – 1 tsp
- Baking powder – ½ tsp
- Oil or melted butter – 2 tbsp
- Warm water – ¾ cup (approx.)
Method
1️⃣ Mix flour, salt, baking powder.
2️⃣ Add oil + warm water, knead 5–7 minutes.
3️⃣ Rest 20 minutes.
4️⃣ Divide into balls, roll thin.
5️⃣ Cook on hot dry pan 30–40 sec each side.
Keep covered to stay soft.
Pita Bread (Pocket Bread)
Ingredients
- Flour – 3 cups
- Warm water – 1 cup
- Yeast – 2 tsp
- Sugar – 1 tsp
- Salt – 1 tsp
- Olive oil – 1 tbsp
Method
1️⃣ Activate yeast with sugar + warm water.
2️⃣ Mix all ingredients, knead 8–10 min.
3️⃣ Rise 1 hour.
4️⃣ Divide, roll ½ cm thick.
5️⃣ Bake 230°C for 5–7 minutes until puffed.
High heat makes pocket form.
Shawarma Bread (Soft Flatbread)
Ingredients
- Flour – 3 cups
- Warm milk or water – 1 cup
- Yeast – 2 tsp
- Sugar – 1 tsp
- Salt – 1 tsp
- Oil – 2 tbsp
Method
1️⃣ Mix and knead smooth.
2️⃣ Rise 1 hour.
3️⃣ Roll thin circles.
4️⃣ Cook on hot pan (no oil) until lightly golden.
Softer than pita, no pocket.
Naan Bread (Indian Style)
Ingredients
- Flour – 3 cups
- Yogurt – ½ cup
- Warm milk – ½ cup
- Yeast – 2 tsp
- Sugar – 1 tsp
- Salt – 1 tsp
- Oil – 2 tbsp
Method
1️⃣ Activate yeast.
2️⃣ Mix all, knead soft dough.
3️⃣ Rise 1 hour.
4️⃣ Roll oval shape.
5️⃣ Cook in hot pan or oven 220°C until bubbles form.
6️⃣ Brush with butter.
Add garlic + coriander for garlic naan.
Quick Difference
Tortilla → thin, no yeast
Pita → yeast bread with pocket
Shawarma bread → soft, thin, no pocket
Naan → soft, fluffy, yogurt-based
