Turkish döner bread uses a 48-hour cold fermentation that creates those signature air pockets for maximum sauce absorption.
Döner Bread
Whip up some delightful döner bread with a touch of love and a sprinkle of spice! This fluffy flatbread comes to life with just a few key ingredients, like warm yeast and a hint of olive oil, making it perfect for wrapping around your favorite fillings. Join the fun in the kitchen and savor the aroma as you create a delicious base for your next meal!
Prep
30
min
Cook
10
min
Serves
15
people
Level
intermediate
📝 Ingredients
Serves 15🥬Fresh Produce(1)
- 500ml lauwarmes Wasser (16.9 fl oz)
🥛Dairy & Eggs(1)
- 250ml lauwarme Milch (8.45 fl oz)
🫙Pantry Staples(4)
- 500g von 1kg Mehl (4 cup)
- 40ml Öl (1.35 fl oz)
- 1 TL Zucker (5 ml)
- 20g frische Hefe (0.71 oz)
🧂Spices & Seasonings(1)
- 2 TL Salz (10 ml)
👨🍳 Instructions
- 1
Stir the lukewarm water, lukewarm milk, fresh yeast, sugar, salt, and neutral oil together.
- 2
Add 500g of flour and mix, then gradually add the remaining flour while stirring.
- 3
Knead the dough for 10 minutes.
- 4
Let it rest for 1-2 hours.
- 5
Form into 15 balls and let them rest for another 20 minutes.
- 6
Gently flatten the balls without letting the air escape.
- 7
Mix yogurt and egg yolk and brush it on top.
- 8
Bake in a preheated oven at 250 degrees Celsius for 10 minutes.
- 9
Wrap in a cloth after baking.
💡 Pro Tips
- ✓Knead döner bread dough until it reaches 75-80% gluten development (windowpane test) because under-kneaded dough won't trap CO2 properly, resulting in dense, flat breads.technique75-80% gluten development
- ✓Heat your oven to 250°C and place a steam pan on the bottom rack during the first 5 minutes of baking to create initial steam that keeps the crust flexible for maximum oven spring.equipment250°C, 5 minutes steam
- ✓Rest shaped balls for exactly 20 minutes at room temperature because shorter resting results in tight gluten that tears during flattening, while longer resting causes over-proofing and collapse.timing20 minutes
- ✓Use lukewarm liquids at 37-40°C to activate fresh yeast optimally, as temperatures below 32°C slow fermentation by 50% while above 43°C begins killing yeast cells.ingredient37-40°C
- ✓Flatten balls by pressing from center outward in a spiral motion rather than rolling, which preserves the gas bubbles created during fermentation for a lighter, airier texture.technique
Share this recipe
Prep
30
min
Cook
10
min
Serves
15
people
Level
intermediate
Share this recipe
Turkish döner bread uses a 48-hour cold fermentation that creates those signature air pockets for maximum sauce absorption.
Döner Bread
Whip up some delightful döner bread with a touch of love and a sprinkle of spice! This fluffy flatbread comes to life with just a few key ingredients, like warm yeast and a hint of olive oil, making it perfect for wrapping around your favorite fillings. Join the fun in the kitchen and savor the aroma as you create a delicious base for your next meal!
📝 Ingredients
Serves 15🥬Fresh Produce(1)
- 500ml lauwarmes Wasser (16.9 fl oz)
🥛Dairy & Eggs(1)
- 250ml lauwarme Milch (8.45 fl oz)
🫙Pantry Staples(4)
- 500g von 1kg Mehl (4 cup)
- 40ml Öl (1.35 fl oz)
- 1 TL Zucker (5 ml)
- 20g frische Hefe (0.71 oz)
🧂Spices & Seasonings(1)
- 2 TL Salz (10 ml)
👨🍳 Instructions
- 1
Stir the lukewarm water, lukewarm milk, fresh yeast, sugar, salt, and neutral oil together.
- 2
Add 500g of flour and mix, then gradually add the remaining flour while stirring.
- 3
Knead the dough for 10 minutes.
- 4
Let it rest for 1-2 hours.
- 5
Form into 15 balls and let them rest for another 20 minutes.
- 6
Gently flatten the balls without letting the air escape.
- 7
Mix yogurt and egg yolk and brush it on top.
- 8
Bake in a preheated oven at 250 degrees Celsius for 10 minutes.
- 9
Wrap in a cloth after baking.
💡 Pro Tips
- ✓Knead döner bread dough until it reaches 75-80% gluten development (windowpane test) because under-kneaded dough won't trap CO2 properly, resulting in dense, flat breads.technique75-80% gluten development
- ✓Heat your oven to 250°C and place a steam pan on the bottom rack during the first 5 minutes of baking to create initial steam that keeps the crust flexible for maximum oven spring.equipment250°C, 5 minutes steam
- ✓Rest shaped balls for exactly 20 minutes at room temperature because shorter resting results in tight gluten that tears during flattening, while longer resting causes over-proofing and collapse.timing20 minutes
- ✓Use lukewarm liquids at 37-40°C to activate fresh yeast optimally, as temperatures below 32°C slow fermentation by 50% while above 43°C begins killing yeast cells.ingredient37-40°C
- ✓Flatten balls by pressing from center outward in a spiral motion rather than rolling, which preserves the gas bubbles created during fermentation for a lighter, airier texture.technique