Mix2.5 cups strong white bread flour, 1 tbsp fast-action dried yeast, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tsp sugar and 1 tbsp garlic granules together in a bowl with a whisk.
Make a well in the centre and pour in 1 cup warm water. Stir with a spoon until just combined.
Turn out onto a floured surface and knead for 10 minutes, or until smooth and elastic.
Place dough in a lightly greased bowl and leave, covered, in a warm place, for half an hour to rise.
Meanwhile, finely chop 2 bulbs garlic and grate 1.5 cups mozzarella cheese and 0.25 cups Parmesan cheese. Preheat oven to 220 C/ 425 F.
To prepare the donair sauce, stir 1 can evaporated milk and 1 cup caster sugar together until the sugar dissolved. Leave to sit for a few minutes and then give it another whisk.
Stir in 0.5 tsp garlic granules. Get a good movement on with the liquid and pour in 0.3 cups white vinegar all at once. Stir once or twice (that’s it!) just so it thickens, and then put it in the fridge until you need it. Stir before serving. Do not overstir it or it’ll separate!
Punch down dough, knead briefly and press into a large baking tray. Brush with 2 tbsp butter, melted.
Sprinkle with the garlic, the mozzarella, the Parmesan, and finish with 1 tsp dried parsley.
Bake for 15 minutes, or until golden on top. Cut into fingers and serve with plenty of donair sauce to dip.