- 01
First make the tombik bread. Heat your oven to 280°C (540°F) using both upper and lower settings, without the fan. If you have one, place a baking stone at the bottom of the oven; alternatively, a cast iron pan will suffice.
- 02
In a cup, combine water and yeast, then stir in sugar. Allow this mixture to rest for 5 minutes.
- 03
Melt the butter and let it cool; ensure it's not hot when added to the dough.
- 04
In a large bowl, mix the flour and salt. Stir in the cooled melted butter and yeast mixture.
- 05
Knead the mixture for about 6 minutes until the dough becomes smooth and elastic.
- 06
Lightly oil the dough and bowl, cover with a damp kitchen cloth, and allow the dough to rise for 40-45 minutes at room temperature.
- 07
Once risen, place the dough on your countertop, divide it into two equal parts, and shape each into rounds of 15-20 cm (4-8 inches) using your hands or a rolling pin.
- 08
Lightly flour a wooden board, place the dough rounds on it, cover with a cloth, and let it proof for an additional 15 minutes.
- 09
Brush the dough with beaten egg and sprinkle with sesame and nigella seeds.
- 10
Transfer the dough to the preheated baking stone and bake for 11-12 minutes.
- 11
Remove the bread from the oven and allow it to cool on a rack for 5 minutes.
- 12
Combine all ingredients for the döner, except onion, in a bowl. Then, strain the onion juice into the mixture and knead until it's evenly blended. Let the mixture rest in the refrigerator for a day.
- 13
Shape the mixture into a roll using baking paper, then close from both ends by twisting the baking paper. Place it in the freezer to freeze (It can be stored for up to 6 months; thaw when ready to use.).
- 14
When ready to cook, remove the frozen döner and let it sit for 5 minutes.
- 15
Then, slice the döner thinly (working in batches, slicing only what is needed for each portion as maybe two portions can fit the pan at a time), ensuring each portion is cooked before thawing completely.
- 16
Heat a large frying pan over medium heat and melt 1/2 tablespoon of butter. Cook the döner slices on both sides until browned, avoiding flipping until one side is cooked.
- 17
Repeat with the remaining slices and butter.
- 18
For the onion sumac salad, massage the onions with a pinch of salt and combine them with the remaining ingredients.
- 19
Press the bread halves into the pan to absorb the buttery flavor.
- 20
Assemble your Turkish döner sandwich by layering the döner, onion sumac salad, pickled cucumber, tomatoes, and fried potatoes (or serve them on the side) on a bottom bread layer, then cover with the top bread layer.