Skip to main content

Gyro Flat Bread




This flatbread has so much going for it; the dough is very easy to make and requires very few ingredients, most of the steps are sitting around waiting so you can feel free to leave the kitchen to do other things around the house, and you can make this dough in advance. Plus, this is a very soft flatbread, so it is easy to use as a wrap- it won’t break apart or crack when you fold it.

I really like to use this to make gyros, doner kebabs or something as simple as a cucumber, tomato and mayo wrap. This recipe makes 8 breads, but I wouldn’t expect them to last long in your house; you’ll be dreaming up ways to fill it or use it to sop up curries or scoop up hummus. Enjoy!


Ingredients for sponge:
1/2 cup bread flour
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water

Ingredients for bread:
Add 1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup bread flour




Method:
In a large bowl, combine he bread flour, yeast, sugar and warm water. Mix into a loose paste and set aside in a warm place. Allow it to get good and bubble, about 30 minutes.

Then add the remaining ingredients, and stir it into a sticky, shaggy dough. Dump it out onto a floured board and knead into a smooth elastic dough. Coat it in oil and place it into a clean bowl and cover with plastic wrap. Allow it to rise in a warm place for about an hour and a half or until doubled in size.

Punch the dough down, and place into a resealable plastic bag and refrigerate overnight.

Dump out onto a floured surface. Divide the dough into 8 equal pieces, and roll each piece into a ball. Using a rolling pin, roll the dough out to about 1/8 of an inch thick. Then transfer it to the top of an inverted and floured metal mixing bowl, and, using your hands and the bowl, stretch the dough as thinly as you can.

Meanwhile, preheat a dry 12 inch cast iron skillet or griddle over high heat. 

Carefully transfer the super thin dough onto the hot skillet, and cook each side about 1 minute, until bubbled and lightly browned. Sack the breads on top of each other and cover the breads with a plate or bread and allow them to finish cooking by steaming themselves for about 5 to 10 minutes.


Use these breads for all of your wrap sandwich needs and enjoy!





Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the