Its interesting making homemade Donair’s
Making them Pantry Style is even more of a challange, so the pita is fresh made bread hand pulled and dry cooked in a hot pan..
The Garlic Mayo was Mayo mixed with dried garlic, Black pepper an fresh snipped green onion tops.
The tomato’s where canned diced ones, well drained, as I lacked pickled turnip, I used Pickled beet, it worked to a point, but I think I would try a sharp dill pickle instead next time and I will need to make donair pickled turnips for this use. The meat was very cheap cut of our beef, well seasoned with a pre-bought spice blend just for this from the bulk barn.
Overall not bad, not bad at all.. I will look forward to making this in season with fresh greens, tomato’s and onions all diced up for it..
Just another Day on the Farm 
Looks great and like you I am Dying for some fresh produce. c
Thanks, at least I have sprouts going, spinach and herbs started etc, but spring still feels long way off.
Your photos are mouth-watering and brought up a couple of questions…
How do you make your pitas (I know, to you this probably sounds like a really dopey question): and do you ever use any starter (like biga, poolish, sourdough…)
these are just regular bread dough pulled thin, that was warm sheep milk, farm eggs sweet bread for sandwich buns, I do make pita proper and yes it uses yeast as well
Wow, missed your answer somehow(didn’t click for responses?): but thanks!
So, I’m not a total newbie, but it’s been decades since I did much bread baking and we always used straight dry yeast. With all of the trouble with gluten intolerance lately, I’ve been thinking that the long rise with starters should “pre-digest” the wheat protein – the same as lactic acid fermentation breaks down milk proteins in yogourt; anyway, that’s the theory I’m testing out: ) and lately I’ve been trying to find a half-decent pizza dough. Finally got a nice starter going – but there’s just SO much “Stuff” out there it’s mind-boggling – and I’m truly tired of semi-reliable information, y’know? (Plus bread making just takes too much time and effort to waste on bad recipes and poor advice):
So, when you get a chance, could you give us a primer on using starter and how you actually work up/form your flatbread, sandwich buns, etc? Or maybe even pass on a couple of links if you’ve got some favourites?
Oh yeah, and another scary thing about store-bought bread products is this thing they’re adding called AzoDiCarbonAmide(my capitals). Did you catch the piece on CBC Radio a while back? It’s added to bread products to “mature” the flour, give an even crumb and add “flexibility”; but it’s also used in yoga mats and shoe soles… GACK!!): http://guardianlv.com/2014/02/azodicarbonamide-in-yoga-mats-and-500-foods/
Will work on it, the biggest issue to this, is that I so rarely use a recipe, I know it sounds bad but my regular bread recipes goes like this..
liquid.. hmmm, water, milk, buttermilk, leftover need to use it now yogurt, add x amount..
Fat- Hmmm, leftover cooking fat, lard, or eggs (yes, I use the fat in the yolks as the fat in the bread itself)
Salt- A bit
Yeast-1/4th of the lid of the jar it sits in.. or half of the sourdough jar
If I am doing anything that requires soaking, it goes in first, hot on top and then soaked till warm,
Sweet, sometimes I add sugar, sometimes molassies, sometimes honey, sometimes apple sauce, sometimes nothing, it depends on my mood and the bread itself
Flour till its a wet dough, beat it till it gets to the thickness and texture I want, add more flour mix and then watch for feel, add more flour a bit at a time till I get it where I want it, and then rise, proof, and rise again, sometimes I make bread that rises in an hour other times it can take 12 hours plus to rise..
You can see how trying to work that into a proper recipes could be a bugger right? 🙂 but as my hubby does not care that none of my breads turn out the same, I am good to go that way..
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