Gyro Bread


Lately I’ve been really into making my own simple breads: biscuits, pizza dough, pretzels and since I’m not a fan of store bought pita I figured I’d make my own gyro bread. It’s super easy and I doubled the batch and froze 1/2. For freezing follow directions up to rolling out the dough – wrap the dough balls in wax paper and freeze in a ziplock.

2½ tsp active Dry Yeast
1 tsp salt
1 tbsp Sugar
4 c flour
1½ c warm Water (105 – 120)
1 tbsp Olive Oil

Mix yeast and sugar with warm water. Leave aside for 10 minutes to ferment. Combine flour with salt and dissolved yeast in a large bowl of a stand mixer with a dough hook. Knead for 5 minutes.

Pour olive oil over the dough and knead again to absorb the oil completely.

Cover with plastic wrap and keep in a warm place for 2 hours to rise and double in size. Knead again.

Preheat oven to 500 degrees F. Preheat a cookie sheet or pizza stone in the oven.

Form the dough into two-inch balls and set these on a floured plate; let them rise for 15 minutes. Then place them on the floured board and flatten them out with a lightly floured rolling pin until they are about five inches around and 1/8″ thick.

Place the dough on a preheated cookie sheet in a 500-degree oven for five minutes. Turn the breads over and bake for an additional two minutes. Remove the breads from the oven and poke the tops with a fork to release the air inside. Serve hot or let them cool. Store the bread in plastic bags.



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