- Thicken the yogurt for the Tzatziki sauce (see the toppings section)
- Make the pitas (optionally, buy pitas from the store, but they won't taste as good)
- Prep the toppings & sauce
- Do the meat
- 1 package yeast
- 1 teaspoon sugar
- 1½ cups warm (110°) water
- 1 teaspoon salt
- 4 cups all-purpose flour (plus more for dusting & rolling)
- Non-stick spray
- 1 teaspoon vegetable or canola oil
On a lightly floured clean work surface, roll the dough into a tight ball. Place in a clean bowl or bin that has been sprayed with non-stick spray, rolling the dough around to coat the top of the ball with the spray. Cover with plastic wrap and place in a warm place for 1-2 hours, until the dough doubles in size.
Turn the dough out onto a floured work surface and lightly punch down to redistribute the gasses. Divide into 8 equal portions, keeping each dough ball covered under a damp tea towel. Let rest under the towel for 15 minutes. Heat a large skillet or griddle to medium-high heat or heat a pizza stone in a 500° oven. If using a griddle/skillet, lube very lighly with oil to prevent sticking. With a rolling pin, roll out each dough ball into a thin circle 8-10 inches across. As each pita is rolled out, cook on the griddle or pizza stone for 3-4 minutes as you roll out the next one. If using a griddle/skillet, flip each pita halfway through cooking time. As the pitas finish cooking stack on a plate and keep covered under a sheet of aluminum foil. Keep in a warm oven (i.e. not 500° any more) while you work on the rest of the Gyro stuff.
I like the following on top of my Gyros:
- sliced onion
- chopped cucumber
- sliced tomato
- shredded lettuce
- sliced olives (I like green, but black work too)
- crumbled Feta cheese
- Tzatziki sauce (recpie follows)
This recipe makes a lot of sauce. You may want to make a half batch.
- 16 oz plain (unflavored) yogurt
- 1 medium cucumber, peeled, seeded, and chopped fine.
- Kosher salt
- 3-4 cloves garlic, minced fine or pressed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 5-6 fresh mint leaves, finely minced OR 1-2 teaspoons dried mint (to taste)
Spread out the chopped cucumber on a couple of layers of paper towel on a sheet pan. Lightly sprinkle with kosher salt. Let sit for 10-15 minutes. Add more paper towels on top and press with another sheet pan to squeeze out water. Put drained cucumber and thickened yogurt in a medium mixing bowl and combine with remaining Tzatziki ingredients. Add additional salt to taste. This will keep in an airtight container in the fridge for up to a week.
Although lamb is the traditional Gyro meat, steak is much easier to find where I live. I like flank steak because it is very flavorful, inexpensive, and is already a thin cut from the butcher (making it cook quickly and slice easily).
- 1 teaspoon each dried rosemary leaves and whole peppercorns
- ½ teaspoon each fennel seeds, dried oregano and dried thyme
- Kosher salt
- 2 teaspoons canola or vegetable oil
- 2-4 lbs steak such as flank steak, skirt steak, fajita steak, or stir-fry steak, about 1-2 inches thick
It looks like we did it! To assemble, place a few slices of steak on half of the flat side of the pita. Add other toppings as desired. Fold the pita over and eat. Yum!