Wednesday, August 9, 2017

Gyro Bread with Tzatziki Sauce

I am a lover of Mediterranean foods and particularly gyro bread.  There's just something about that soft and chewy bread that I can't get enough of.  It can be a bit tricky to find where I live.  Most grocery stores only carry pita pockets, and in my mind there is no comparison.  So I tried my hand at making my own and I loved the results!  I don't have to drive to a specialty store anymore and I've been able to make and eat gyro bread and tzatziki sauce on a whim. 
Funny thing is that I don't like traditional gyros with shaved meat filling.  I prefer my gyro bread with tzatziki or hummus, even filled with some grilled chicken, lettuce and tomatoes.  Honestly, this bread is pretty versatile and a good recipe to have in your repertoire.  I hope you enjoy it as much as I have! 

  • Gyro Bread

  • Serves 8
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 2/3 cup warm water
  • 1/2 cup warm milk
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 cups flour

In the bowl of your electric mixer, combine the yeast, sugar, water, milk, olive oil, salt and half the flour.  Mix until combined.  Slowly add the rest of the flour, you are aiming for a soft dough so you may need more or less to get to the point where the dough isn't stuck to the side of the bowl.  Knead for 5 minutes or until you can stretch a small amount of dough with your fingers and see through it, but not break (windowpane test).

Allow the dough to rise in a greased bowl and cover.  Let rise until doubled (about an hour).  When dough has risen, remove from the bowl and divide it in 8 pieces.  Place them on a lightly floured surface and cover and let rest for 10 minutes.  Meanwhile, prepare for cooking the bread.  Place a clean kitchen towel on a cookie sheet and cover with another clean, but damp, kitchen towel.  Set aside. 

Heat griddle, skillet or cast iron pan (my favorite) over medium heat (do not grease).  As the pan heats, roll one dough piece into a 8 inch circle.  Gently place the dough flat in the pan and immediately start the rolling process with the next piece of dough.  Keep an eye on the dough in the pan, you want it to be golden on the bottom and hopefully a few bubbles have popped up.  Gently flip the bread circle with tongs or a spatula.  Remove the dough from the pan once the both sides are golden.  Place the cooked bread between the 2 towels.  Repeat the process until all the dough has been cooked. The cooking part of this recipe is pretty busy as you are always tending something.  It's worth it! 

Recipe originally from Mel's Kitchen Cafe

Cucumber Sauce (Tzatziki Sauce)

16 oz Plain Greek Yogurt
1 english cucumber (regular cucumber is acceptable but see note)
1-2 teaspoon dried dill weed
2 cloves garlic, finely chopped
Juice of 1 lemon
Salt to taste

Shred the cucumber with a large cheese grater.  If not available you can chop the cucumber finely.  

In medium sized mixing bowl, combine all ingredients and mix well.  Taste and adjust as needed.  Chill until ready to serve. 

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