How to cook
Sift the flour with the baking powder and salt. Make a well; in it pour the yeast which you've activated with the sugar and warm water. Add the vinegar and vegetable oil. Knead a soft and tight dough, leave it for 35-40 min. to rest.
Divide it up into 8 balls, roll them out to a very thin sheet of about 3/64. Roll them all out, arrange on top of one another while sprinkling a little flour in between them so they don't stick together. The pan I used to cook the Arabic pitas was 11 3/4″ (30 cm) in diameter.
Once the pan has heated up well, grease it with a gauze swab. Cook the pitas on moderate heat.
Once they get brown spots here and there, they're ready. Arrange the Arabic pitas on a wooden board and cover with a clean towel to smother them and keep them warm until it's time to serve.
To the beaten homemade mayonnaise, add all the products for the sauce. Blend and leave for 35 min. in the fridge.
In that time, the potato or mashed potatoes will take in the liquid from the sauce and obtain the desired consistency.
Season the chicken fillet with salt and cumin. Place it on top of oiled aluminum foil, wrap it like candy and bake in a heated grill pan. Cut it into tiny pieces.
Cut the vegetables into thin slices.
Assembling the doners is easy: first smear each pita with the sauce, distribute the slices of veggies, distribute the meat and potatoes evenly. Roll up the pita, wrap it in baking paper and serve with more aromatic garlic sauce.
Homemade is always best because you know where your ingredients come from.
You can also add more cayenne pepper.
The reason we add vinegar is to prevent the dough from shrinking.