How to Make Gyro Bread


Most flatbreads -- pizza, chapati, the pita used for gyros -- follow the same lean-dough recipe, or 5 parts flour to 3 parts liquid. The main variable between them is thickness. For gyros, you need a moderately thick flatbread that bends around a bulky filling without tearing, or, if you want to stuff the bread's pocket with the meat instead of wrapping it, it has to be thick enough to withstand a little steam.

How to Make Gyro Bread
(Pamela Follett/Demand Media)

Things You'll Need

  • Instant active yeast
  • All-purpose flour
  • Salt
  • Olive oil
Step 1

Sprinkle 3 teaspoons of instant active yeast over 3 parts hot water in a mixing bowl. Three cup of water, or 2 parts, makes about 10 to 12 gyro rounds, each about 7 to 8 inches. Stir the water and let the yeast dissolve, about 5 minutes.

Pamela Follett/Demand Media
Step 2

Mix in 5 parts flour and a couple of pinches of salt using a fork. You need 5 parts, or 5 cups, of flour for every 2 cups of water. Turn the dough out onto a floured surface as soon as it comes together.

Pamela Follett/Demand Media
Step 3

Knead the dough until smooth and springy, about 5 to 6 minutes. Form a ball with the dough and coat it with a thin layer of olive oil; return the dough to the bowl.

Pamela Follett/Demand Media
Step 4

Cover the bowl with a kitchen towel and set it in a warm place to rise until doubled in size, about 1 1/2 hours.

Pamela Follett/Demand Media
Step 5

Heat the oven to 450 degrees Fahrenheit. Turn the dough out onto a floured work surface and flatten it to expel the gas inside.

Pamela Follett/Demand Media
Step 6

Slice the dough into 10 to 12 pieces of roughly the same approximate size, and roll them into 7- to 8-inch rounds a little less than 1/4 inch thick. Place the rounds 1 inch apart on a baking sheet lined with parchment paper.

Pamela Follett/Demand Media
Step 7

Bake the rounds until they puff, about 3 minutes. Serve immediately for best quality.

Pamela Follett/Demand Media

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