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.
Things You'll Need
- Instant active yeast
- All-purpose flour
- Olive oil
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.
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.
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.
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.
Heat the oven to 450 degrees Fahrenheit. Turn the dough out onto a floured work surface and flatten it to expel the gas inside.
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.
Bake the rounds until they puff, about 3 minutes. Serve immediately for best quality.
- The Kitchn: How to Make Pita Bread at Home
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking; Michael Ruhlman