Dirndl Kitchen

[Homemade Pide Bread]
1. Combine lukewarm water, yeast, and sugar, give it a good stir, and allow it to sit and bubble up for 5 minutes.
7 grams active dry yeast,1 teaspoon sugar,250 grams lukewarm water
2. Combine the yeast mixture with the remaining pide ingredients, then knead for 5 minutes. Cover and allow to rise in a warm spot for about an hour or until doubled in size.
500 grams all-purpose flour,50 grams butter,2 teaspoons sea salt
3. Prep two baking sheets with parchment paper or silicone baking mats. Divide into 2 balls, then roll out each ball into 10-inch rounds (25 cm). Cover with a clean linen towel and allow to rest in a warm spot for one more hour. In the meantime, preheat your oven to 390° Fahrenheit (200° Celsius).
4. Prepare a shallow bowl with water and have the sesame seeds handy. Wetten the outer edge of your hand, then use it to make a diamond-like pattern into your doughs (this is super easy, and it's probably best to watch my video for this one).
5. Now sprinkle the top of your doughs generously with more water and finally, sesame seeds.
sesame seeds
6. Bake for about 20 minutes or until the tops are just starting to brown.
7. This makes 2 flatbreads, which means you will likely have some leftovers! For storing, keep them airtight (and possibly refrigerated if you need to store them for longer than 2 days). When ready to use, carefully cut a pocket in the middle, then reheat on low on a panini press or in your oven or toaster.

[Döner Meat]
1. Par-freeze the chicken breasts for 2 hours (this helps with thin slicing), then slice thin, small slices. Add all other ingredients for the marinade, then combine with the sliced chicken until all chicken is covered. Store in the fridge for at least 2 hours before cooking. This will help develop incredible flavor and tender texture.
600 grams chicken breast,1 onion,3 Tablespoons Greek yogurt,6 Tablespoons olive oil,1 teapsoon dried oregano,1 teaspoon garlic powder,1 teaspoon ground paprika powder,1 teaspoon sea salt,1 teaspoon pepper
2. Heat 1 tablespoon of a high-heat cooking oil, such as avocado oil, in a sauteeing skillet over medium-high heat. Add just enough chicken to cover the bottom of your skillet (you may have to cook it in 2 shifts) and cook for several minutes until cooked thoroughly and browned. If you have a griddle, you can cook the chicken on it instead as well.

[Make Your Sauce]
1. Whisk together all Döner sauce ingredients, then season to taste with salt and pepper. Allow marinating for at least 1 hour to allow the garlic and onion flavors to establish in the sauce.
150 grams Greek yogurt,150 grams sour cream,100 grams mayo,1 Tablespoon onion,2 cloves garlic,sea salt & freshly ground pepper

[Serve Your Döner]
1. For one sandwich, cut open ¼ of one pide bread to the outer edge, but not all the way through (warm for a couple of minutes on low on a panini grill if you have one), then open the "pocket." Start by adding some sauce on the bottom half, then working with tongs, stuff the pocked with the meat, then marinated cabbage, lettuce, tomato, onion, and feta cheese. Optional: Sprinkle with "scharf" (I always have to add tons of this seasoning to mine!). Guten Appetit!
1 tomato,onion,½ head white cabbage,feta cheese,spicy seasoning,pepperoncini peppers