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Döner Made from Spelled Flour

5 from 6 votes
Prep Time 15 mins
Cook Time 20 mins
Rest Time 15 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

dough

  • Organic spelt flour 1050
  • Baking powder
  • Yogurt
  • Olive oil
  • Flour for rolling

filling

  • Feta
  • Condensed milk (or milk)
  • Baharat spice
  • Zucchini, little ones
  • Fresh peppers
  • Scarlet
  • Smoked paprika spice
  • Salt
  • Pull pork out of the can
  • Oil

Instructions
 

  • Put the flour in a bowl and mix in the baking powder. Then add the yoghurt, salt and olive oil and mix everything with your hands to a smooth dough, if it sticks, knead in some flour. Let the dough rest for 15 minutes.
  • Preheat the oven to 100 degrees to keep the topping warm. Everything is prepared in two pans, the filling is kept warm in the oven. Halve the zucchini diagonally and cut into slices, halve them again, fry briefly in the pan with oil, season with salt. At the same time fry the chopped peppers briefly in a second pan. Slice the onions, season with salt, sprinkle with smoked paprika and flour, then fry until crispy. Take the pulled pork out of the can, divide it with your hands and heat it in the pan.
  • Mash the feta with a fork and add a little condensed milk until it is a creamy consistency. Sprinkle some Baharat over it (spicy!).
  • Knead the dough again briefly and divide it into two pieces, roll out on a floured surface in a round shape to the size of a pan. Preheat two pans (with a thick base) with a little oil to medium temperature. Bake the flatbreads in the pans, turn up the heat a little for about 5 minutes and then turn them over.
  • Place the flatbreads on the plates and place the topping one after the other in the center: feta, zucchini, peppers, meat and onions. I had hot peppers and then heated the meat in the pan, which then became hot. Be careful here, depending on how spicy you want to eat.
  • Close up and eat!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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