Gyro Flatbreads by Theo Michaels
Gyros are the ultimate grab-and-go Greek street food; soft, chewy flatbreads wrapped snugly around charred meat, salad and always topped with fries – the trickle of juice and tzatziki down your chin is optional. The wraps used for gyros tend to be thicker than regular pitas and are much more pliable and seriously delicious. This recipe couldn’t be easier or quicker – it’s all about the ratios: one part milk to two parts self-raising / rising flour, a little olive oil and a pinch of salt.
Ingredients
- 270 g / 2 cups Self-raising / Rising flour, plus extra for dusting
- 250 ml / 1 cup Full-fat / Whole milk
- 1 tablespoon Olive oil
- A pinch of salt
Tools
- Titanium Chef XL KVC7300S
Method
- Mix all of the ingredients (except the flour for dusting) together in a bowl and work them together with your hands. Once the dough gets scraggy, tip it out onto a surface and start kneading by hand.
- Once you’ve got a soft, slightly sticky dough, pop it back in the bowl, cover loosely with a kitchen cloth and leave to rest for 30 minutes (or if time is short, just charge on and don’t bother resting it – it will still work out okay).
- Cut the dough into 16 small pieces of equal size and roll each one out on a lightly floured surface until they are all about 5 mm / 1/4 inch thick.
- Heat a heavy-based frying pan / skillet until hot, then slap a flatbread down in it for a few minutes before flipping it over. Repeat and cook each gyro until golden brown on both sides. Stack them up and cover with a clean kitchen cloth to keep them warm until you are ready to arrange them on your board.