Doner Kebab Bread
This bread is fantastic for the authentic doner kebab experience, but it also goes well with salads, soups, and makes an excellent side dish for any barbecue.
Ingredients
Dough
- 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
Egg Wash
- 1 egg
- 1 tbsp. water
- sesame an/or nigella seeds optional
Instructions
- 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.
Nutrition
Yield: 1breadCalories: 1221kcalCarbohydrates: 224gProtein: 44gFat: 15gFiber: 9gSugar: 6gNet Carbohydrates: 214g