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Saturday, May 25, 2024

ECHO EATS: Homemade Gyro Flatbread – Versatile and Surprisingly Easy

Your circles don’t need to be perfect. Photo by C.Tamulonis, 04/2024.

Gyro flatbread is surprisingly easy to make at home. The bread is lightly fried and your choices of filling are endless. So, Kali Orexi! (Greek for Bon Appetite!)

Flatbread

Ingredients

2 teaspoons of dry yeast

1 teaspoon of salt

1 teaspoon sugar

⅔ cup warm water

½ cup warm milk

1 tablespoon olive oil

3 cups bread flour

Directions

Roll your dough into a log you can slice up. Photo by C. Tamulonis, 04/2024.
  • You can put the ingredients in a bread maker in the order above and set to quick dough

OR

  • Mix the sugar, yeast, salt and then add the warm water and milk until combined
  • Add the oil and 1 cup of flour until well combined
  • Start adding the rest of the flour until you can pull it away from the sides of the bowl and a ball is formed
  • Cover with a damp cloth and let rise around one hour
  • Roll into a log and divide into 6 pieces
  • Cover again and let rise around 20 minutes
  • Get a large pan ready and grease generously with olive oil
  • Roll your dough pieces out to a 7-inch circle (use a floured surface)
  • Fry until at around 300 degrees until a little bubbling happens in the dough, flip and fry the other side (around two minutes)
  • Once it’s done, place on a paper towel and continue with all the dough layering paper towels or clean kitchen cloths between them

Noshing Notes: Stuff with your favorite fillings: chicken, beef or lamb with lettuce and tzatziki sauce.

Suggested Sides: Chopped pickles, hummus, olives, cucumber salad, fries.

Waste Not, Want Not: Store in an airtight container (if there are any left) for three to five days. Bury inedible leftovers in cold compost. 

Cybele Tamulonis
Cybele Tamulonis, Contributing Writer

Cybele is a writer and editor with more than 16 years in the publishing industry. An avid reader, you can usually find her with the latest new book release from the local library. She currently resides on a farm in Hardwick with her husband and four children. In her spare time, she writes historical fiction specific to New Jersey.