Combine all the ingredients for the donair meat in a large bowl and knead well with your hands until thoroughly combined. You want to create a dense meatloaf so it needs to be very well combined. Squeeze, knead, shape into a loaf and place into a large bread tin.
Cover with foil and bake in the centre of your oven for two hours. Leave to cool completely before slicing.
To prepare the donair sauce, spoon the condensed milk into a large measuring jug, sprinkle over the garlic granules and slowly stir in the vinegar until it reaches your desired consistency. Pop in the fridge to chill.
To prepare the flatbreads pop all the ingredients into your bread machine in the manufacturer's recommended order and select the dough cycle. Alternatively, mix the dry ingredients together, make a well in the middle and add the lukewarm wet ingredients. Mix well, knead for 10 minutes, cover and leave in a warm place to rise until doubled in size.
When the dough cycle has finished, knock back the dough and divide into eight equal pieces. Leave a further ten minutes for the gluten to relax. This will make it easier to roll out.
Roll out each ball of dough into a 7 inch circle and place on a floured tea towel until ready to cook.
Heat a non stick pan over a medium high heat and cook each flatbread for a few minutes on each side. It's ready to turn when it's bubbled up nicely on the top and has hints of brown on the bottom, check often until you get the hang of it.
Make sure to use a clean tea towel to wipe off any excess flour from the hot pan in between breads, or the excess flour will burn.
Store the bread in a plastic bag until needed to keep them soft.
When the meat has cooled finely slice it and fry until heated through in a non-stick pan.
Top the meat with your vegetables and a generous drizzle of donair sauce. Enjoy!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.