Level: Sous Chef

@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: Sous Chef

@Sussan Estela Olaya El pan árabe es perfecto para los sabores clásicos de Oriente Medio, como el pollo shawarma con salsa de yogur, pepinillos y col crujiente. Cuando quiero algo más lujoso, elijo cordero asado a fuego lento con pistachos y granada, creando un sabor rico y en capas en cada bocado. Para un toque de fusión moderna, combino salmón ahumado con aguacate, queso fresco y alcaparras, mezclando la tradición de Oriente Medio con refrescantes notas mediterráneas.

¿Cuál sería su elección?

Level: Sous Chef

@Beatriz Torija ¿Lo has hecho? ¿Qué relleno sugieres?