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Chicken Gyros & Homemade Pita Wraps

All I can say is I’m glad I tried to make this. It was delicious!! The pita bread is crispy, yet soft and light inside, amazing… and it only takes 50 minutes from the time you start the dough until you’re flipping them. They take minutes to cook and they lose nothing from the first one to the last one. They stay crisp on the outside and soft inside.

The dough makes 6 pitas.

I used 2 chicken breasts. The day before I marinaded them in yogurt. It says to use plain greek yogurt. Of course I had none of that, so used vanilla yogurt and it was great!! No weird taste on the end chicken, we could taste it but only because we knew it was there. (Or maybe I’m imagining that!)

To the yogurt, add lemon juice, salt, pepper, garlic powder. Zip up the freezer baggie and let it sit in the fridge until the next day. Take it out 30 minutes before you’re ready to cook.

For the pita bread:

THANK YOU (This is a good video to watch)

160 ml milk, at room temperature
80 ml water, at room temperature
1 teaspoon(s) granulated sugar
2 tablespoon(s) olive oil
2 teaspoon(s) yeast
320 g hard flour
1 teaspoon(s) fleur de sel
1 teaspoon(s) thyme, fresh, finely chopped, only the leaves
1 tablespoon(s) olive oil, for frying

These homemade pita bread are usually served with Greek souvlaki! They are soft, puffy and a little more bread like!

Combine the sugar, yeast, olive oil, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.
In another bowl, combine the flour, the salt and the chopped fresh thyme leaves and give it a mix to combine.
Add the oil to the yeast mixture and stir to combine.
Add the yeast mixture to the flour mixture in batches. Make sure each batch is incorporated before adding the next.
Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
Brush a bowl with some oil and add the dough.
Cover with a towel and let it rest for about 40 minutes, until it rises and doubles in size.

Preheat  a cast iron pan over number 3 heat. Add some oil right before your ready to fry them.

Once the dough has doubled in size, press on the dough to remove the air and cut into 6 equal sized pieces.

Place pieces of dough on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.

Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly.

I was flipping pita while the chicken was frying. I had to call Greg in as I panicked when one needed flipping and I was dipping into a very gross bag of chicken and marinade!! He did a great flip and we moved on to number 2 pita fry!

The chicken is AMAZING. Super moist and tender.

Add Tzatziki to the pita, then tomato and red onion. Top with chicken, wrap it up and enjoy!!



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