How to make Döner Kebab, Germany's most popular street food.

Ingredients

• 200 g Warm Milk (around 40 °C, helps activate yeast)
• 10 g Active Dry Yeast (instant or fresh yeast)
• 120 g All‑Purpose Flour (initial flour for sponge)
• 5 g Granulated Sugar (just a pinch to feed yeast)
• 245 g Water (lukewarm)
• 40 g Olive Oil (extra‑virgin preferred)
• 8 g Salt (fine sea salt)
• 415 g All‑Purpose Flour (added after first rise)
• 1 Egg (beaten, for egg wash)
• 5 g Nigella Seeds (optional topping)
• 5 g Sesame Seeds (optional topping)
• 225 g Mayonnaise (full‑fat for herb sauce)
• 115 g Plain Yogurt (unsweetened, full‑fat)
• 5 g Salt (for herb sauce)
• 5 g Agave Syrup (adds a hint of sweetness)
• 2 g Dried Dill
• 2 g Dried Mint
• 2 g Dried Oregano
• 2 g Garlic Powder
• 2 g Onion Powder
• 50 g Ketchup
• 50 g Chili Garlic Paste (Sambal Oelek) (or any chili‑garlic sauce)
• 50 g Hot Sauce (e.g., Arisa or Sriracha)
• 500 g Boneless Skinless Chicken Thighs (trimmed, skin removed (optional render skin for fat))
• 5 g Salt (for seasoning chicken before freezing)
• 20 g Rendered Chicken Fat (collected from rendered skin, used for pan‑fry)
• 50 g White Onion (thinly sliced)
• 30 g Romaine Lettuce (shredded)
• 50 g Cucumber (thinly sliced)
• 50 g Tomato (seeded and diced)
• 30 g Red Cabbage (thinly sliced (optional))
• 20 g Feta Cheese (crumbled (optional))
• 5 g Lemon Juice (freshly squeezed, for salad)

Instructions

1. Make the Sponge (First Ferment)

   In a mixing bowl combine warm milk, yeast, 120 g flour, a pinch of sugar and stir until smooth. The mixture will be soupy.

   Time: PT5M

2. First Rest

   Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes.

   Time: PT30M

3. Add Remaining Dough Ingredients

   Add water, olive oil, salt and the remaining 415 g flour to the sponge. Mix until a shaggy, wet dough forms with no dry flour.

   Time: PT10M

4. Second Rest

   Cover and let the dough rest for 30 minutes.

   Time: PT30M

5. Stretch‑and‑Fold (Optional)

   Perform a quick stretch‑and‑fold: pull the dough from the edge, fold over the center, rotate bowl, repeat 4 times.

   Time: PT5M

6. Third Rest

   Cover again and let rest for another 30 minutes.

   Time: PT30M

7. Shape the Bread

   Grease a 13‑inch pizza pan, place the dough ball in the center and gently spread into a large circle about 1 cm thick. If the dough springs back, let rest 15 minutes.

   Time: PT15M

8. Egg Wash & Seed Topping

   Brush the surface with beaten egg, press lightly with fingertips to create small indentations, then sprinkle nigella and sesame seeds.

   Time: PT5M

9. Bake the Flatbread

   Bake in a pre‑heated oven at 220 °C for 20 minutes, or until golden and slightly crisp on the edges.

   Time: PT20M

   Temperature: 220°C

10. Cool and Slice Bread

    Remove from oven, let cool on a rack for 10 minutes, then cut into quarters to form triangular pockets.

    Time: PT10M

11. Prepare Herb Sauce

    In a container combine mayonnaise, plain yogurt, salt, agave syrup, dried dill, mint, oregano, garlic powder and onion powder. Mix until smooth.

    Time: PT5M

12. Herb Sauce Rest

    Cover and refrigerate for at least 2 hours (or overnight) to allow flavors to develop.

    Time: PT120M

13. Prepare Spicy Sauce

    Mix ketchup, chili‑garlic paste and hot sauce in a small bowl until uniform.

    Time: PT5M

14. Make the Salad

    Thinly slice white onion, cucumber, tomato, red cabbage (if using) and shred lettuce. Toss together with a pinch of salt and a splash of lemon juice.

    Time: PT10M

15. Season Chicken Thighs

    Place chicken thighs on a baking sheet, sprinkle evenly with salt. Optionally render skin separately for cooking fat.

    Time: PT5M

16. Freeze Chicken

    Cover the tray and place in the freezer for at least 2 hours (or overnight) to firm up.

    Time: PT120M

17. Slice Shaved Chicken

    Using a very sharp chef's knife, shave the frozen chicken into the thinnest possible translucent strips. If the knife sticks, let the meat thaw 10‑15 minutes.

    Time: PT15M

18. Cook Shaved Chicken

    Heat a skillet over high heat, add rendered chicken fat (or oil). When shimmering, add a thin layer of shaved chicken, let sit 30 seconds, then stir‑fry for 1‑2 minutes until edges are browned and crisp. Remove and set aside.

    Time: PT10M

19. Assemble the Duna Kebab

    Open a triangular bread pocket, spread a generous layer of herb sauce on one side and spicy sauce on the other (or any two‑sauce combo). Fill with a handful of shredded salad, then top with hot shaved chicken. Sprinkle a tiny pinch of salt over the veggies.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g