By Hadassah Agbaps - December 04, 2013

Hi people, what's been on?

I love shawarma especially home made Nigerian modified shawarma for the simple
fact that it will have a lot of meat in it.

My problem with buying meaty pastries is that there will never be enough meat/fish. Meatpies become potato pies, eggrolls will have half an egg inside, fish pies become bone pies and sharwamas become mayonnaise soaked cabbage rolls!

Very annoying!

When I make mine I use more meat, lots of veggies, less mayonnaise and a reasonable amount of ketchup.
I don't make my bread from scratch. I use already made flat bread which I buy in dozens. I've had one too many fails when it comes to baking anything that I've accepted it's just not my calling.

Cooking for me is usually throwing in everything but the kitchen sink and hoping it tastes good....and my Lord has been kind to!
I can't however try the same stunt with baking. I need to measure and weigh everything. I can't just eyeball it.
Then how about waiting for it to get ready?!


So when Chichi of Chichi's Cuisine told me one day that we'll make sharwarma  bread from scratch, I was like
"You do your thing and I'll do mine"...
*watching a natural hair videos*

One day, I couldn't get flat bread and I had to make mine. I dug up Chichi's recipe and decided to try it.
The flat bread tasted very good. They didn't look as good as hers but nobody noticed. :)

Here is the easy to follow recipe (for women like me) courtesy of chichi's cuisine to make shawarma bread!

                                     Recipe and Images by Chichi of ChiChi's Cuisine


1 ¾ cups plain flour + more for dusting
¼ cup vegetable shortening/butter/oil
¼ teaspoon baking powder
¾ teaspoon salt
½ cup warm water


Combine all the ingredients in a bowl and knead well till a smooth ball forms. Allow dough to rest for 10minutes.

Cut dough into eight equal pieces.

Roll each piece out and cut a circle.

Transfer to a hot frying pan/skillet and fry without oil till bubbles start to form, then flip.

Fry the other side till it's brown. Allow to cool and use for shawarma (recipe here).

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