Shawarma bread, is a thin, soft, and flexible flatbread (pita) ideal for wraps, featuring a central pocket formed during high-heat cooking. Typically made from flour, yeast, sugar, salt, oil, and water, it is rolled thin, cooked on a skillet for 30–60 seconds per side, and kept warm in a cloth to remain pliable. 

Key Characteristics & Tips

Structure: Thin and soft, with a pocket, often compared to flatbread or thick tortillas.

Flexibility: It must be flexible to avoid breaking when rolled for shawarma.

Cooking Method: Best cooked on a hot, dry non-stick skillet or cast-iron pan.

Storage: Keep cooked bread covered in a clean kitchen towel to steam and stay soft.