homemade Doner Kebab Bread Recipe

French

Homemade kebab bread offers authentic flavour, soft texture and healthier ingredients than store‑bought alternatives, and it’s great for sandwiches or wraps at home.

Homemade Soft Kebab Bread : Soft, Fresh & Better Than Store-Bought

Craving a juicy chicken kebab? The secret to an irresistible sandwich starts with this homemade kebab bread, light, fluffy, and bakery-soft.

In our kitchen, homemade sandwiches are a ritual, and it always begins with this ultra-tender flatbread.

Its airy crumb and delicate crust make it perfect not only for chicken or beef kebabs but also for falafel, grilled vegetables, or even enjoyed plain while still warm.

Free from preservatives, this bread is a healthier and more natural alternative to store-bought versions.

It’s easy to make, incredibly soft, and versatile enough for any filling. Plus, it’s budget-friendly and can be flavoured just the way you like, with herbs, spices, or even a touch of olive oil.

At home, we always keep some on hand, fresh or frozen. It’s our favourite substitute for matlouh or pita bread, and once you try it, it might just become yours too.

Perfect texture. Authentic flavour. Homemade goodness.

Ingredients for Soft, Bakery‑Style Homemade Kebab Bread

• 70 ml milk : Adds richness and softness to the dough. Milk helps create a tender crumb and a beautifully golden colour during baking.
• 120 ml warm water + 90 ml added during kneading : Warm water activates the yeast properly. The extra water, added gradually, allows you to adjust hydration for a soft, flexible, and well‑aerated dough.
• 1 teaspoon sugar : A small boost to feed the yeast and encourage a good rise, without making the bread taste sweet.
• 1 tablespoon active dry yeast : Essential for helping the dough rise, giving the bread its light texture and volume.
• 310 g wheat flour : The base of the dough, providing structure and balance when combined with semolina for a soft result.
• 100 g fine semolina : Adds subtle texture, strength, and a characteristic flavour, contributing to the bread’s airy, open crumb.
• 1 teaspoon salt : Enhances flavour and strengthens gluten structure. Do not mix directly with the yeast.
• 30 ml neutral oil (sunflower or rapeseed) : Softens the dough, improves tenderness, and makes shaping easier, resulting in a melt‑in‑the‑mouth crumb.

How to Knead and Bake Soft Homemade Kebab Bread – Step-by-Step Guide

Achieving a soft, fluffy, and well-risen kebab bread depends on two key factors: proper kneading and high-heat baking.

Here are two reliable methods, one with a stand mixer or by hand, and one using the Thermomix, along with essential baking tips to guarantee success.

Method 1: Stand Mixer or Manual Kneading

• Mix the dry ingredients : In the bowl of your stand mixer, combine the semolina, flour, sugar, and salt. Mix briefly to combine.
• Activate the yeast : Add the dry yeast, warm milk, and half of the warm water. Begin kneading slowly.
• Gradually add hydration : While kneading, slowly incorporate the remaining 90 ml of warm water. Knead for at least 10 minutes, until the dough becomes soft and slightly sticky.
• First rise : Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until tripled in volume.
• Shape the dough : Deflate the dough gently with oiled hands. On a floured surface, divide it into 6 equal balls (~125 g each).
• Flatten into discs : Roll out each ball into a thin round. Place the discs on a baking sheet lined with lightly floured parchment paper.
• Second proof : Cover with a clean towel and let rest for 30 minutes.
• Baking in a fan oven
  • Preheat your oven to 250 °C with the fan and upper grill on.
  • Bake the breads close to the upper heating element. Once the tops start to brown, flip them to brown the other side.
  • Total baking time: about 10 minutes.
• Keep them soft : Once out of the oven, wrap the hot breads in a clean towel to preserve their softness.

Method 2: Thermomix Instructions

1. In the mixing bowl, add: 70 ml milk + 120 ml water + 1 tablespoon sugar + 1 tablespoon dry yeast → Mix for 3 min / 37°C / speed 2.
2. Then add: 100 g semolina + 310 g flour + 1 tsp salt + 30 ml oil → Activate kneading mode / 3 minutes.
3. Slowly pour the remaining 90 ml of water through the lid opening while kneading.
4. Knead again for 3 more minutes. Then follow the same rising, shaping, and baking steps as the stand mixer method.

Pro Baking Tips for Perfect Results

• Always preheat your oven to 250 °C for an ideal rise and golden crust.
• Place the breads close to the upper grill to encourage puffing and browning.
• Flip halfway through for even cooking.
• For gas ovens, use only the top flame, the heat naturally rises and cooks the bread from above.
• Ensure your tray is well-floured or lined with parchment to prevent sticking.

Tips for Soft, Well-Risen Kebab Bread

Follow these key tips to get perfectly soft and fluffy kebab bread every time:

• Use warm water (around 35-40°C) to properly activate the yeast and kickstart fermentation.
• Choose high-quality flour with a good gluten content to give the dough elasticity.
  I also like to add semolina for a slightly crispier texture and richer flavour.
• Knead thoroughly and let the dough rest long enough, it should triple in volume before shaping.
• Avoid adding too much flour if the dough is sticky. Instead, work with lightly oiled hands to shape and handle it.
• Bake in a very hot oven on a well-floured tray to help the bread puff up beautifully with a soft interior and lightly golden crust.

Recipe on video

How to Store and Reheat Homemade Kebab Bread

This bread keeps very well, though in my house, it rarely lasts long! I usually double the recipe to make 12 small breads around 12 cm wide.

Here’s how to store and enjoy them later:

• Let the breads cool completely after baking, placing them on a wire rack and covering them with a clean tea towel to keep them soft.
• Once cooled, store them in a sealed freezer bag to maintain freshness.
• Freezer life: up to 1 month, or even longer without any problem.

To enjoy later:

• In winter: take them out of the freezer about 1 hour before eating.
• In summer: 30 minutes at room temperature is usually enough for them to soften.

Want a freshly baked feel?

• Reheat in a preheated oven at 180°C for 3 minutes to bring back that slight crispness and warmth.

Summer tip:

Often, there’s no need to reheat! Defrosted bread at room temperature tastes just as good as freshly made.

Serving Ideas for Homemade Kebab Bread

This soft, fluffy kebab bread is incredibly versatile and pairs perfectly with a wide variety of savoury dishes. Here are some delicious ways to serve it:

• Classic chicken or beef kebabs : Slice the bread open and stuff it with your favourite marinated meat, salad, onions, and white garlic sauce or spicy harissa.
• Falafel wrap : Fill with crispy falafel, lettuce, tomatoes, red onions, and a drizzle of tahini or yogurt sauce for a satisfying vegetarian option.
• Grilled vegetables and hummus : Perfect for a lighter meal, add grilled aubergines, courgettes, peppers, and a generous spoonful of hummus.
• Tuna mayo or egg salad : Great for a quick lunch, especially when served with pickles or crunchy lettuce.
• Shakshuka or breakfast wraps : Use the bread to scoop up tomato-poached eggs or wrap up scrambled eggs with herbs and cheese.
• Side for soups and stews : Serve warm alongside lentil soup, harira, or a hearty stew to soak up the broth.
• Kids’ snack : Simply spread with cream cheese or melted cheese and fold in half, a hit with little ones!