The Classic Doner Kebab with Paul Baron
240 ml warm water
2 tsp. active dry yeast
1 tsp. granulated sugar
375 g plain flour
1 tbsp. extra-virgin olive oil
1 1/2 tsp. salt
In a large bowl, combine warm water, yeast, and sugar and stir until dissolved.
Stir in 65g flour and let sit for 15 minutes, until mixture foams.
Add oil, salt, and 250g flour (reserving 65g) and stir with a wooden spoon until a shaggy mass forms.
Dust a clean surface with some of reserved flour and knead until smooth and elastic, about 7 minutes, adding more of the reserved flour if the dough is too sticky.
Dough should be soft and moist. (You can cover the dough and let rest 10 minutes if you need a rest from kneading.)
Place dough in a clean large bowl and cover with cling film.
Leave in a warm place until dough has doubled in size, about 1 hour.
Lightly dust a clean surface with flour.
Punch down dough and turn it out onto surface.
Divide dough into 8 pieces and roll into balls.
Cover with a towel or cling film and let rest 10 minutes.
Preheat a large cast-iron skillet over medium heat.
Working one at a time, roll each round into a ¼”-thick circle about 20cm (8”) wide, sprinkling dough with extra flour if it starts to stick.
Cook each pita one at a time in skillet until an air pocket balloons, then flip, and cook 1 minute more.
Cover baked pitas with a clean kitchen towel to keep warm.
150g high fat beef mince
150g high fat lamb mince
100g chicken fat/skin
Half Tsp dried cumin
Half Tsp onion powder
Half Tsp garlic powder
Half Tsp dried chillies
Half Tsp dried oregano
1x tsp celery salt
50g bread crumbs
Combine all ingredients in a food processor
Blend till pale and smooth
Press into a loaf tin
Bake at 180°c for 40 mins
Cool and refrigerate till cold and solidified
Slice thin with a knife and potato peeler
Reheat in a hot pan with a little butter to fry for one minute then a splash of water to finish
Serve with thin sliced white cabbage, white onion, chilli sauce, mint sauce and a few jalapenos