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Homemade Döner Kebabs with Bubbly Flatbread
A step‑by‑step guide to making tender, spiced döner meat and fluffy, bubble‑filled flatbread at home. Perfect for a Turkish‑style dinner or a weekend brunch, this recipe walks you through dough fermentation, shaping, and baking, plus how to season and cook the meat for authentic flavor.
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Cost Breakdown
Critical Success Points
- • Kneading the dough until smooth and elastic
- • Allowing the dough to ferment for 40 minutes to develop bubbles
- • Shaping the dough gently to preserve air pockets
- • Baking the flatbreads until golden and puffed
- • Cooking the meat to safe internal temperature without over‑drying
Safety Warnings
- • Handle raw meat with clean hands and separate utensils to avoid cross‑contamination.
- • Always wash hands thoroughly after touching raw meat.
- • Use oven mitts when removing hot trays; the oven interior reaches 200°C.
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