Mix dry ingredients in a bowl: flour, yeast, sugar, and salt. Stir until they look vaguely like a cohesive squad.

Add warm water and olive oil. Stir until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic. If it sticks, dust with a little flour; if it’s crumbly, splash in a tiny bit more water—gradually.

Let the dough rest, covered, for 30–45 minutes until it doubles. Yes, patience matters here. It’s the bread’s time to glow.

Divide into 6–8 equal balls. Roll each into a circle about 1/4 inch thick. If you’re feeling fancy, poke a few decorative dimples with a finger.

Heat a dry skillet over medium-high heat. Cook each bread 1–2 minutes per side, just until brown spots form and the surface looks set. Don’t overcook or they’ll turn into mini hockey pucks.

Keep cooked breads warm under a towel as you finish the rest. Then layer with your favorite fillings and fold into a shawarma dream boat.