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Add the pork mince to a bowl. Blend the onion until very finely chopped or pulped. Add to the mince along with all remaining doner ingredients. Mix really well until smooth and well combined.
Lay out two sheets of baking paper. Spread the meat very thinly into a rectangle. Roll up tightly like a sausage using the paper. Bake at 180°C (fan) for 30 minutes.
Cut the red pepper into sixths. Cut the onion into 6 wedges. Add to a tray, drizzle with oil, season. Roast alongside the doner for 25-30 minutes.
Mix flour, yoghurt, olive oil, and salt into a dough. Knead briefly until smooth. Divide into 4 balls. Roll out thin and dry-fry in a hot pan 1-2 mins per side until cooked.
Unwrap the doner from baking paper. Place back on the tray, unrolled. Return to the oven to keep warm — edges will crisp slightly.
Mix yoghurt, lemon juice, olive oil, cucumber, mint, and salt. Chill if time allows.
Fill warm flatbreads with crispy doner meat. Add roasted peppers and onions. Drizzle generously with tzatziki.