German Döner

A beautiful hand-stretched sesame-seed fladenbrot is commonly used for sandwiching grilled and shaved meat in Germany. And this is what I am going to share with you today.
I have a delicious on-the-go meal recipe that uses my fladenbrot for you all. And I will share it on Monday.
Have a lovely weekend!

Fladenbrot (German Flatbread)

3 cups all-purpose flour (375g)
1 ½ tsp instant yeast
1 ¼ tsp salt
2 tsp honey
3 tbsp mayonnaise
½ cup +2 tbsp milk
¼ cup water

1 egg yolk
2 tbsp heavy cream
Sesame seeds

Process:

Combine everything except salt and knead a very strong dough. Leave the dough for 30 minutes then add salt and knead again. Use the slap and fold method to strengthen the dough.
Let the dough rise covered till double in size.

It's ready to use after the first rise. If using it later then transfer it to the fridge. Divide the dough into five parts. Roll them tight and cover rhythm for thirty minutes.

Meanwhile, whisk together egg yolk and cream. Uncover the dough balls and carefully place one ball on your work surface. Without deflating it gives the dough ball a prominent lip. Then using your fingertips press in the center of the dough and give it the signature indentations.

Brush the top with the yolk and cream wash and sprinkle with the sesame seeds.
Heat the oven to 450°F.
Lift the fladenbrot from one side and while stretching it a bit in your hands carefully transfer it to the baking tray.

Bake for 12-15 minutes. Remove them and keep them covered. Once completely cooled, cut the brots in half, leaving the edge intact.

Dip the cut half of the brots in the reserved juices. Spread with some shawarma sauce. Top with the red cabbage, lettuce, and cucumbers. Layer the donor meat and the roasted vegetables on the other half and close it with care.

Serve with fries and…

Feast well!

German Döner

1 lb ground beef 90/10
1 lb ground lamb
1 onion
5 garlic cloves
¼ cup yogurt
2 tbsp olive oil
1 tsp paprika powder
1 tsp black pepper
½ tsp chilli flakes
1 tsp cumin seeds
1 ½ tsp salt

Shawarma Sauce:
½ cup yogurt
¼ sour cream
2 tbsp tahini
2 tsp lemon juice
1 tbsp olive oil
Salt and black pepper


Olive oil
Sumac
Sliced cucumbers
Lettuce
Red cabbage
Lemon juice


Process:

Process garlic and onions in a food processor. Add yogurt, spices, and ground meat to the processor. Process together till all are combined.

Divide the mixture into 5-6 portions. Take a sheath pan size parchment paper and place one kabob mix portion in the center. Cover with another parchment piece.
Start flattening it out to the size of the parchment. Peel off the top parchment paper and set it aside for the rest of the kabob mix.
Roll the parchment with the meat on it into a log. Repeat the same process for the rest of the mix. Place all the rolls on a baking tray. Add peppers and whole tomatoes to the roasting tray.

Bake in a 450°F preheated oven for 12 minutes. Remove from the oven and reserve the meat juices. Unroll the logs and discard the parchment. Cut kabobs into big pieces with a scissor. Drizzle with some olive oil and broil it on high for 2-3 minutes.

Immediately remove from the oven and keep it covered till ready to assemble.