Level: Scoolinar

@soldamiani When I bake Arabic bread in a pan, the most important thing is to have the pan well-heated. I let it warm up for at least five minutes before placing the dough because if it’s not hot enough, the bread won’t puff up properly. I get the best results with a heavy cast-iron pan, but a good stainless steel pan works too.

The dough is key—it needs to rest well. At least an hour, but ideally two or three. If I have time, I leave it in the fridge overnight, as this makes it more elastic and helps it bake better. When rolling it out, I make sure it’s neither too thin nor too thick—about three millimeters is just right.

I cook it on a dry pan, with no oil. First, I place it on the pan and let it cook for about thirty seconds until bubbles start to form, then I flip it and let it cook for another minute. Then I flip it again—and that’s when it should fully puff up, creating that perfect pocket. As soon as it’s done, I wrap it in a clean kitchen towel to keep it soft and elastic.

Sometimes, I add a bit of yogurt to the dough for a richer flavor or a teaspoon of olive oil. It all depends on the kind of bread I want that day, but what matters most is baking it with care and patience—because good Arabic bread doesn’t tolerate rush.

Level: Scoolinar

@Sussan Estela Olaya Arabic bread is perfect for classic Middle Eastern flavors, like shawarma chicken with yogurt sauce, pickles, and crunchy cabbage. When I want something more luxurious, I choose slow-roasted lamb with pistachios and pomegranate, creating a rich and layered taste in every bite. For a modern fusion twist, I combine smoked salmon with avocado, cream cheese, and capers, blending Middle Eastern tradition with refreshing Mediterranean notes.

What would be your choice?

Level: Scoolinar

@Beatriz Torija Did you make it? What filling would you suggest?