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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

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!


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