Gyro

gyro by bk

STEP 1

Homemade Pita Bread
Adapted from Brown Eyed Baker

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon Honey
1 packet yeast (2-1/4 tsp)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Mix the yeast in with the flour, salt, and honey. Add the olive oil and 1 1/4 cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water. Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes

(I used my kitchenAid mixer in speed 2)
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough (I had to continue adding flour, one tablespoon at a time, mixing/kneading until it came together like a ball – it was too sticky otherwise)and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes. (Tip from Good Eats and Sweet Treats: heat my oven to 175°F, turn it off, leave the door open for a few minutes to let some of the heat out, and then put the dough inside the oven to rise.)

(while waiting for pita dough to rise start with STEP 2)

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it’ll be easier to shape.

While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick – 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 10 to 20 minutes before trying again.

(pita bread used for gyros are usually thiner than pita pockets, so roll as thin as you can)

Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 50 minutes.

Open the oven and place as many pitas as you can fit on the hot baking surface
They should be baked through and puffy after 3 minutes.

STEP 2

Roasted Leg of Lamb

• 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat.
• 5 cloves garlic, peeled and cut into 20 slivers
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.

In a bowl, whisk together the oil, lemon juice, garlic, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for 2 and up to 6 hours, turning occasionally.

SKIP TO STEP 3

Remove from the refrigerator and let come to room temperature. Cook, turning occasionally .

The most accurate way to determine doneness is with a meat thermometer:

• 110 degrees F (42 degrees C) is rare
• 120 degrees F (58 degrees C) is medium-rare
• 145 degrees F (68 degrees C) is medium-well

• Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving ( I use the 12 minutes to bake my pita bread, that way both the bread & meat are hot when I prepare the GYROS)

STEP 3

Tzatziki Sauce

• 1 medium cucumber, peeled, seeded and finely chopped (I chop it in food processor, and the remove excess liquid with paper towel)
• 1 cup plain yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon juice or white wine vinegar
• 1/2 teaspoon salt
• 1 teaspoon of minced mint leaves
• 1 teaspoon minced garlic

In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry. Can be made one day ahead.

Step 4

Onions

Place onions olive oil and balsamic V. in skillet, wait for onions to brown

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Tags: greek, gyro, Lamb, Leg of lamb, pita bread, Roasted Leg of Lamb