Bread for Panini or Kebab

This soft, sturdy bread works well for pressed panini and generously filled kebab sandwiches. The rolls can be shaped long for panini or round and slightly flatter for kebabs.

Ingredients

• 500 g bread flour or all-purpose flour
• 7 g instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 300 ml lukewarm water
• 2 tablespoons olive oil

Method

1. Combine the flour, yeast, sugar, and salt in a large bowl.
2. Add the lukewarm water and olive oil. Mix until a rough dough forms.
3. Knead for 8–10 minutes, until the dough is smooth and elastic. Add a small amount of flour only if the dough is too sticky to handle.
4. Cover the bowl and leave the dough in a warm place for about 1 hour, or until doubled in size.
5. Divide the dough into 6–8 equal pieces. Shape each piece into a long roll for panini or a round, slightly flattened roll for kebab sandwiches.
6. Place the shaped breads on a lined baking sheet, cover, and let them rise for another 25–30 minutes.
7. Preheat the oven to 220°C. Bake for approximately 12–16 minutes, until lightly golden and cooked through.
8. Cool beneath a clean kitchen towel if you prefer a softer crust.

Serving Suggestions

Split the bread and fill it with grilled meat, falafel, salad, onions, tomatoes, cheese, or sauce. For panini, brush the outside lightly with olive oil and toast in a sandwich press until crisp. For kebabs, warm the bread briefly before filling.

Storage

Keep the cooled bread in an airtight container for up to two days. It can also be frozen, then thawed and warmed before serving.