Flour Tortillas (Soft Wraps) Ingredients: 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.) Instructions: Whisk the dry ingredients together, then add the oil/butter and warm water. Knead until smooth and let the dough rest for about 15 minutes. Divide into small balls and roll them out very thin. Cook on a hot skillet for about 30–60 seconds per side.
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 Instructions: Combine the warm water, yeast, and sugar; let it sit until foamy. Mix in the flour, salt, and olive oil. Knead until elastic. Let the dough rise until doubled in size. Roll into circles and bake in a very hot oven (or cast iron skillet) until they puff up.
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 Instructions: Mix all ingredients and knead into a soft, pliable dough. Let it rest for 30 to 60 minutes. Roll the dough out into thin, wide circles. Cook on a hot griddle or “Saj” until light brown spots appear.
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 Instructions: Activate the yeast with the warm milk and sugar. Add the yogurt (this keeps it soft), flour, salt, and oil. Knead well. Let it proof for about 1 hour. Roll into teardrop shapes and cook in a hot pan. Brush with garlic butter and fresh parsley if desired.
