Berliner Döner Kebab Bread (Fladenbrot) – 71% hydration
Yields 2 large rounds (typically cut in quarters for 8x sandwiches)
Ingredients
550 g bread flour (12–13% protein)
7 g active dry yeast
325 g warm water (100º–104ºF or 38–40ºC)
75 g whole milk (10 g Nestlé Nido and 65 g water)
30 g olive oil
10 g sugar
10 g salt
30 g yogurt
Sesame seeds seeds for topping
Mix and Knead
Combine flour, yeast, sugar, and salt in a mixing bowl (keep salt separate from yeast at first).
Add water, milk, olive oil, and yogurt.
Knead 8–10 minutes with mixer on speed 2, or 12–15 minutes by hand, until smooth, elastic, and slightly tacky but not sloppy. (you may need to switch to the dough hook after it is combined)
Target dough temperature 26–27ºC.
Bulk Fermentation
Cover and let rise 60–75 minutes at warm room temperature until doubled.
Perform one gentle fold after 30 minutes to build structure.
Divide and Shape
Turn dough onto a lightly floured surface.
Total dough will be about 1000–1020 g; divide into two pieces of roughly 500 g each.
Round gently and rest 15 minutes.
Flatten each piece into a 26–27 cm disc about 2 cm thick. Place on parchment‑lined sheet pans and dust lightly with flour.
Proof
Cover loosely and proof 30–40 minutes until puffy but still holding shape.
Do not overproof or you’ll lose oven spring.
Preheat oven to 240ºC (465ºF).
Seed and Press
Spritz water lightly over each loaf.
Sprinkle sesame and nigella seeds.
Press a crisscross diamond pattern into the surface with fingertips or the back of a spoon.
Bake
Slide the parchment with the loaves onto the pan.
Bake 12–15 minutes, rotating halfway.
Bread should be deep golden and sound hollow when tapped.
Internal temperature about 203ºF (95ºC).
Cool and Serve
Cool at least 30 minutes on a rack.
Slice horizontally but not all the way through.
Toast in a 400ºF (about 200ºC) oven or panini press for a few minutes before filling, until the crust is crisp and the interior is warm and soft.