In a large bowl, whisk together flour, salt, sugar and instant yeast.

Add in the warm water and olive oil. Mix until a shaggy dough is formed.

Turn the dough out onto a lightly floured work surface and knead until a smooth dough is formed, about 5 minutes. It will still be slightly tacky but not sticky.

Place the dough in a lightly oiled bowl and cover. Proof until doubled in size.

In a large skillet over medium heat, add oil and turkey. Stir often until cooked through.

In a small bowl, mix salt, za’atar, garlic powder, Italian seasoning, onion powder, black pepper, smoked paprika and cayenne.

Add donair seasoning to the cooked ground turkey. Stir to combine thoroughly. Cook for 1 minute. Add water and cook until the water has evaporated.

Set aside to cool.

In a small bowl, mix together butter and garlic. Set aside.

Mix sweetened condensed milk, vinegar and garlic powder in a small bowl. Chill in the refrigerator until ready to eat the garlic fingers.

Preheat oven to 425°F.

Once the dough has doubled, punch it down and divide into two equal balls.

Working with one ball at a time, place the dough on a piece of parchment and roll out, or press and stretch with your fingers, until it’s 9-inches round.

Transfer the parchment and dough to a baking sheet.

Spread the garlic butter over the dough, 1 1/2 Tbsp for each round of dough.

Sprinkle half the turkey donair over the dough and top with 1/8 cup of onions and 1 cup of cheese.

Bake for 8-10 minutes, or until the cheese is melty and golden. Once out of the oven, sprinkle with parsley.

Repeat with second ball of dough.

Enjoy warm, served with Donair Dipping Sauce