Dürüm Style Doner Kebab

Ingredients for 2 servings:

• 200 g wheat flour type 550 or wholemeal flour or a mixture of both
• 100 ml water, a little more if using wholemeal flour
• 1 pinch of salt
• 2 tbsp olive oil
• ¼ iceberg lettuce
• some coleslaw or red cabbage
• 2 large tomatoes
• 1 onion(s)
• 2 small schnitzels
• 1 tbsp oil
• n. e.g. chili powder, e.g. B. Pulp Beaver
• 100 g yogurt
• 100 g sour cream
• 2 tbsp mayonnaise
• 2 cloves garlic, or more if desired
• e.g. salt and pepper
• e.g. chili

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

For the flatbreads, mix all the ingredients together until you have a smooth, non-sticky dough. Form it into a ball and wrap it in cling film or a bag and let it rest in the refrigerator for 30 minutes. Meanwhile, chop and wash the iceberg lettuce and coleslaw/red cabbage. Wash the tomatoes, remove the stalks, and slice them. Peel and slice the onion. Cut the schnitzel into strips. Fry the onion and schnitzel in a pan with oil until cooked through. For the sauce, mix all the ingredients together and season to taste. Now make the flatbreads. Roll the dough into three or four balls and flatten them out with a rolling pin. Then heat a good, non-stick pan and fry the flatbreads for about 20 seconds on each side. Place them on top of each other on plates so they stay pliable. First, add a little sauce, then the topping, then add the sauce to the flatbreads and roll them up. Place on plates and serve fresh. Note: You should time it so that the meat and flatbread are ready at the same time so that everything can be served warm.