This doner kebab bread is light, fluffy, and absolutely delectable. You can use it not only to make an authentic doner sandwich at home, but also to dip in hummus or as a side for salads and soups.
When buying doner kebab in Germany, you may have a choice between two types of bread. Burrito-style wrap or sandwich-style doner on fluffy pide bread. The recipe in this post includes a pide bread like the ones you get at Turkish imbiss shacks in Berlin.
Try these recipes for authentic German doner kebab meat and the three best doner sauces for the full doner kebab experience. Try my recipe for chicken doner, the authentic doner spice mix and three delicious doner sauces.
Iskender Efendi from the Turkish city of Bursa is considered to be the pioneer of today's popular doner kebab. But according to the Association of Turkish Doner Producers in Europe (ATDiD), Kadir Nurman, a Turkish immigrant in Berlin, came up with the German-Turkish doner kebab that everybody loves in Germany.
The combination of perfect seasoned grilled meat from a skewer, served with some lettuce, red cabbage, onions, a few slices of tomato and sauce in a pide bread, is just unbeatable. Doner kebab is one of the most popular fast food choices in German-speaking countries.
What is the name of doner bread?
The Turkish name for this doner bread is pide. Pide bread is not only used for doner you can also find it with all kinds of fillings and toppings that remind a bit of a pizza or calzone.
As with most bread recipes, you only need a few ingredients that you most likely already have on hand.
- bread flour (alternatively all-purpose flour)
- olive oil
- sesame or nigella seeds (optional)
See recipe card for quantities.
This bread requires very little effort to make; it is a very simple and beginner-friendly recipe. But it will taste so delicious just like the original bread from a doner stand.
Step 1: After adding the flour to the bowl of the stand mixer, create a well in the center of the flour.
Step 2: In the well, mix together sugar, yeast, and a half cup of warm water. While stirring, incorporate some of the flour that has been collected from the sides.
Step 3: Place a lid or a towel on the bowl, and let it sit at room temperature for about ten minutes.
Step 4: In the meantime, whisk the egg with a fork. Cover the well with some flour from the edges and add salt, egg, and oil. Knead for about 5 minutes on low speed and an additional 5-8 minutes on medium speed until the dough is smooth and elastic.
Step 5: Cover the dough again with a clean kitchen towel and allow it to proof in a warm space for about 60-90 minutes, or until the dough has doubled in size.
Step 6: Turn the dough out on a floured working surface and divide it into two pieces. Turn the dough out on a floured working surface and divide it into two pieces.
Step 7: Flatten each ball to a ½-inch thick round or oblong shape. Place the dough on a parchment paper-lined baking sheet. Repeat with the remaining dough half.
Step 8: Whisk one egg with one tablespoon of water and brush both breads.
Step 9: Using the back of a cooking spoon or your fingertips to add the typical doner bread pattern to the dough. (See photo or video tutorial) and then sprinkle with sesame seeds and/or nigella seeds.
Step 10: Bake for 10-14 minutes in a 480 F preheated oven.
Hint: The bread will be pale; if you bake it until golden brown, it will be dry.
- Flour - Instead of bread flour you can use all-purpose flour.
- Eggs - you can omit the egg in the recipe and instead of using an egg wash, spray the bread with water.
- Water - If you want the bread to look more golden, use milk instead of water. Make sure to bake the bread on 400 F.
Add a personal touch to the dish.
- Individual Pide Bread Rolls - instead of making two large pide breads, make eight individual ones.
- Seeds - if you want to serve this bread with a salad, add pepitas, sunflower seeds, or pumpkin seeds. This adds a nice crunch and is visually appealing.
- Italian - before baking, sprinkle with Italian seasoning and Parmesan to give this Turkish bread an Italian twist.
To make this recipe, you need these kitchen tools.
- large mixing bowl
- standmixer (optional)
- kitchen towel or lid for the bowl
- cooking spoon
- measuring cups
- measuring spoons
How to Serve
This Turkish flatbread is typically used for beef, lamb, or chicken doner. It also works well as a bread pocket instead of a pita bread for gyros or other meat dishes.
This doner bread is also great for dipping into hummus and other dips and as a base for your favorite sandwich toppings.
In a plastic bag, the bread will keep fresh for several days. It also freezes extremely well. Allow to thaw at room temperature before spraying with water and crisping in the oven for 3 - 5 minutes at 350 F.
Make a double batch and freeze some of the baked breads. This way, you'll always have great homemade bread on hand for soups, stews, salads, and other dishes.
Doner Kebab Bread
- 4 ¾ cups bread flour
- 2 tsp. sugar
- 3 tsp. yeast
- 1 ½ cups water warm
- 1 egg
- 2 tsp. salt
- 2 tsp. olive oil
- 1 egg
- 1 tbsp. water
- sesame an/or nigella seeds optional
- Add flour to a stand mixer bowl and form a well in the middle of the flour.
- Add sugar, yeast and ½ cup of warm water to the well. Mix while incorporating some flour from the edges.
- Cover the bowl and allow it to sit for about 10 minutes.
- In the meantime, whisk the egg with a fork.
- Cover the well with some flour from the edges and add salt, egg, the rest of the water and the oil. Knead for about 5 minutes on low speed and an additional 5-8 minutes on medium speed until the dough is smooth and elastic.
- Cover the dough again with a clean kitchen towel and allow it to proof in a warm space for about 60-90 minutes, or until the dough has doubled in size.
- Turn the dough out on a floured working surface and divide it into two pieces.
- Shape each piece into a ball. Cover the balls and allow them to rise for about 20–30 minutes.
- Flatten each ball to a ½-inch thick round or oblong shape. Place the dough on a parchment paper-lined baking sheet. Repeat with the remaining dough half.
- Whisk one egg with one tablespoon of water and brush both breads.
- Using the back of a cooking spoon or your fingertips to add the typical doner bread pattern to the dough. (See photo or video tutorial) and then sprinkle with sesame seeds and/or nigella seeds.
- Bake for 10-14 minutes in a 480 F preheated oven.
Frequently Asked Questions
German doner kebab comes in two bread varieties. A flatbread-roll-style bread known as "pide," or a tortilla-like round unleavened flatbread known as "dürüm," which is rolled up with the doner fixings like a burrito.
Hi Angela - I'm working on these delicious looking recipes a day at a time starting with the Doner seasoning mix yesterday, today I made the sauces and soon I'm make the bread and chicken. A question on baking temp for the bread - I see 480 mentioned twice but under the "Substitutions" section it says to bake at 400.
I can't wait to taste this wonderful looking dish. When I lived in Germany I was not familiar with Doner but we noticed a lot of stands when we visited some years ago.
Angela Schofield says
Hi Carol, that´s wonderful, so happy you are making chicken doner. Only bake the bread at 400 degrees if you substitute milk for the water.
I usually use water and bake the bread on 480, and I love the results.