Shawarma bread

1. Begin by sifting the flour into a large mixing bowl to ensure a light, airy dough. Add the baking powder, salt, sugar, and oil, then mix these dry ingredients thoroughly to evenly distribute flavors and leavening agents. 2. Slowly introduce a splash of water into the mixture, kneading gently to bring the dough together. Continue kneading for about 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky—this is key to achieving a tender bread. 3. Cover the dough with a clean kitchen towel or cling film and allow it to rest and rise in a warm spot. This resting period lets the dough relax and develop, enhancing its texture. 4. Once the dough has risen, turn it out onto a lightly floured work surface. Shape it into a round form; using the edge of a plate or pot lid as a guide can help create a perfect circle. 5. Heat a non-stick pan over medium heat until hot. Place your shaped dough in the pan, hearing the gentle sizzle as it starts to cook. 6. As it cooks, watch the dough puff up beautifully, forming air pockets. Turn the bread carefully to cook the other side until both sides are golden and spots of crispness appear. 7. Finally, place the cooked bread in a warm place or wrap it in a clean towel. This resting warms it through and helps maintain the pocket that forms inside, perfect for filling with your favorite shawarma ingredients or other fillings. Tip: For best results, ensure your pan is hot before placing the dough on it, and avoid pressing the bread while cooking to allow the pocket to form naturally.