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Fluffy, soft and so delicious tastes this kebab bread. Here I show you how you can make Turkish pita bread itself. It consists of very few ingredients and is vegan. The recipe is quite simple. You can serve the bread with dips, soups, stews, fill it any way you like or make a vegan kebab out of it, among other things. You can find a detailed vegan kebab bread recipe with exact quantities and step-by-step instructions here at the very bottom.
Why make kebab bread yourself?
Of course, you can just buy kebab bread. But homemade Turkish flatbread simply tastes better. You can bake it vegan and know what ingredients are in it. Plus, you can enjoy it fresh, right after baking, where it’s still so fluffy, soft and aromatic. Making it yourself is pretty easy, too. So no reason to give it up.
Bake large Turkish flatbread
I had made six flatbreads from the yeast dough using the recipe below, which are about the size of the bread that makes up a kebab that you can buy at the Turkish. Alternatively, you can just make one big pita bread from the dough, especially if you don’t plan to make kebabs from it yourself. To do this, roll out all the dough and place it on the baking tray lined with baking paper. The kebab bread is then about the size of the baking tray. So the rolling out is faster, because you do not have to divide the dough into pieces beforehand.
Serve vegan kebab bread
You can make kebabs yourself from the Turkish flatbread. You can also fill it any way you like. It also tastes delicious with different dips, for example with homemade hummus. It goes perfectly with soups and stews. But it is also delicious on its own, especially when it is fresh. You can take the vegan kebab bread with you on the go.
Store kebab bread
Turkish flatbread tastes best on the first day, still fresh right after baking. Let it cool a bit so you don’t burn yourself and enjoy. You can store the kebab bread for another two days. Store it in an airtight container, such as a Tupperware, in the refrigerator. Alternatively, you can freeze it for about three months and then bake it frozen in the oven before serving.
This Turkish flatbread is
- vegan – no egg and no milk,
- very tasty,
- easy to bake from a few common ingredients,
- versatile to serve,
- ideal on its own, for homemade kebab, with soups, with dips,
- perfect to take away,
- as from the Turk or even more delicious.
How to make kebab bread: Recipe vegan
The exact quantities and step-by-step instructions for making vegan kebab bread yourself can be found below in the box recipe.
This vegan kebab bread recipe is pretty simple. You need very few ingredients for it, which you probably already have at home. The preparation is quick. Only for the yeast dough you need to allow enough time for it to rise.
For the kebab bread recipe you need
- dry yeast,
- olive oil,
- some sugar
- and a little salt.
Water must necessarily be lukewarm. It must not be hot or cold. Instead of dry yeast you can also use fresh yeast. For the recipe below you need 25 g of it. Do not mix the fresh yeast with the flour, but first dissolve it in lukewarm water together with sugar.
Before baking, brush the Turkish flatbread with olive oil and sprinkle with sesame seeds.
Make your own kebab bread: this is how it works
- Mix flour, dry yeast, sugar and salt.
- Add olive oil and lukewarm water in portions, knead to a soft dough and knead the dough for about 10 minutes. Then leave to rise in a warm place for 1 hour.
- Divide the dough into 6 pieces and roll out each piece into a patty. Let the patties rise on a baking sheet lined with parchment paper for 45 minutes.
- Then draw diagonal lines in the pita with your fingers. Brush the kebab bread with olive oil, sprinkle with sesame seeds and bake at 220 °C for about 12 minutes. Vegan Turkish pita bread is ready!
Baking Turkish flatbread: with these tips and tricks you’ll succeed
- The amount of water specified in the recipe may vary. Add the water gradually to the flour mixture to achieve the right consistency of the dough. It should be soft, but not dry and not mushy.
- It is essential that the water be lukewarm (not hot and not cold) to allow the yeast to work its magic.
- Instead of dry yeast you can use fresh yeast. You will need 25 g of it. You don’t have to mix the fresh yeast with flour, but first dissolve it in lukewarm water together with sugar.
- With a small amount of sugar, yeast can develop its effect better. Therefore, add a tablespoon of sugar to the dough.
- If your dough has become too mushy, you can add some more flour while kneading. If the dough is too dry, add a little more water.
- It is important to knead the yeast dough for about 10 minutes. This will make the vegan flatbread fluffy and soft at the end.
- Be sure to let the yeast dough rise in a warm place. To do this, place the mixing bowl with the dough on the second shelf from the bottom in the oven (do not turn on the oven) and place a bowl of hot water on the bottom of the oven (keep the oven door closed afterwards). This way you will create an ideal climate for the yeast dough – with enough heat and humidity.
- Instead of forming 6 flatbreads from the yeast dough, you can also roll out and bake only one large flatbread.
- If you make several flatbreads and spread them on the baking sheet, leave plenty of space between them. They will get bigger as they rise and bake and may otherwise stick together.
- Brush the kebab bread very carefully and lightly with olive oil before baking to prevent it from collapsing.
- Brushing the doner bread with olive oil before baking is alternative. You can also omit the sprinkling of sesame seeds depending on your taste.
- Do not bake the vegan kebab bread too long. It should have a light color after baking. Otherwise it tastes too dry.
- Store the homemade kebab bread in an airtight container in the refrigerator. It will keep for about 3 days.
Have you made Turkish flatbread yourself using this recipe? I’m looking forward to your results, your star rating and your comment on the recipe below about how you liked and succeeded in making the vegan kebab bread.
Kebab bread vegan / Turkish pita bread
- approx. 400 ml water
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon salt
- 8 g dry yeast
- 600 g flour
for coating and sprinkling
- olive oil
- sesame seeds
- black sesame
- Mix flour, dry yeast, sugar and salt in a mixing bowl.
- Add olive oil and gradually lukewarm water and knead into a soft dough. Knead the dough for about 10 minutes, cover it with a towel and let it rise in a warm place for 1 hour.
- Divide the dough into 6 equal pieces and roll each piece into a round patty about 1 cm thick. Spread the strands on a baking sheet lined with baking paper, leaving plenty of space between them, cover them with baking paper and let them rise in a warm place for 45 minutes.
- Draw diagonal lines in each patty by pressing lightly into the dough with your fingers. Carefully brush the patties with olive oil and sprinkle them with white and black sesame seeds.
- Bake the kebab bread in a preheated oven at 220 °C for about 12 minutes.
- The amount of water indicated may vary. Add the water gradually to the flour mixture to achieve the right consistency of the dough. It should be soft, but not dry and not mushy.
- It is essential that the water be lukewarm (not hot and not cold) so that the yeast can do its work.
- Fresh yeast can be used instead of dry yeast. You need 25 g of it. First dissolve the fresh yeast in lukewarm water together with sugar.
- If the dough has become too mushy, add some more flour while kneading. If the dough is too dry, add some water.
- Be sure to knead the yeast dough for about 10 minutes. This will make the vegan flatbread fluffy and soft.
- Let the yeast dough rise in a warm place.
- Instead of 6 pita breads, you can bake one large pita bread from the dough.
- Brush the doner bread very carefully and lightly with olive oil before baking so that it does not collapse.
- Do not bake the kebab bread too long. It should have a light color after baking. Otherwise it will taste too dry.
- Note the detailed tips and tricks for DIY vegan kebab bread at the top of the post.