Q&A for How to Make Shawarma

You can add baking powder, but very little, maybe 1/4 of a tablespoon, if you would like it to be fluffier.

Yes, but you must cook the ingredients right away and eat the meal right away so there are no leftovers.

Wrap gently and ensure that the ingredients are not too much for the flat bread to hold.

Of course! Shawarma can be very versatile, and adapt many seasonings, ranging from lemon juice, salt and pepper to paprika and cumin.

Cook everything on the stove. Also cook the flatbread in a pan. If you are using a store bought one heat it lightly in a pan.

Add yeast and a little bit of sugar to the warm water and put in the floor. Knead as for any other bread. Let is settle, the dough should be yeasty just like in case of any other yeasty bread. Shape the bread and bake it for a few minutes or cook it in a pan.The process is very similar to making a pizza base bread just size and shape differs.

You may use but it will make the shwarma taste differently. White sauce is a better bet than mayonnaise in the absence of tahini sauce.