Homemade doner kebab

Ingredients for 4 servings:

• 1 kg wheat flour
• 1 cube of yeast
• 2 tsp sugar
• 150 ml milk
• 450 ml water
• 20 g salt
• some oil
• 1 cup of natural yogurt
• 1 clove(s) garlic
• 1 pack of parsley, frozen
• some salt and pepper
• ½ piece(s) cucumber(s)
• 4 small tomatoes
• 1 small head of iceberg lettuce
• 1 onion(s)
• 400 g turkey meat
• salt and pepper
• Paprika powder
• some oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

Flatbread: Sift flour into a bowl, make a well in the center, and crumble in the yeast. Mix with sugar and a little milk to form a dough. Cover the bowl and let it rise for about 15 minutes, until the dough cracks. Then add the remaining ingredients and knead until it no longer sticks. Cover the dough and let it rise for about 45 minutes. Preheat oven to 220 degrees Celsius (convection oven). Shape the dough into 4 flatbreads (sprinkle with sesame and/or caraway seeds, if desired). Place 2 loaves each on a baking sheet lined with baking paper and brush with oil. Let rise for another 10 minutes. Then bake for about 12-15 minutes. Transfer to a wire rack to cool. Sauce: Press garlic into a bowl, mix yogurt with the remaining ingredients, and season with salt and pepper. Filling: Slice tomatoes and cucumbers, finely slice or grate lettuce and onions. Place each ingredient in a separate bowl. Season the meat with salt, pepper, and paprika. Brown the meat in a hot pan, only when the flatbread is lukewarm. Cut pockets into the flatbread. Then everyone can fill their own bread. For parties, you can bake mini flatbreads and serve the doner kebabs as lukewarm finger food!