It's the second Monday of the month which means it's reveal day for Secret Recipe Club. This month I was assigned Andrea's blog Adventures in All Things Food. I really had a hard time picking just one recipe this month, but I finally decided on this recipe for gyros. The recipe is actually for tzatziki sauce and homemade pita bread. Andrea used lamb to make hers, but I made chicken gyros. I've been craving a Greek restaurant I used to go to in college, so this seemed fitting.
It's my mission right now to master breads. I've been making dinner rolls and dessert breads like crazy these days. This was my first attempt at homemade pita bread, and it definitely won't be my last! Homemade, yet again, is so much better than store bought bread. I did change them a little by using whole wheat flour, which I do in everything I make. Now I wouldn't say I have mastered the pita (mine was too thin to slice in half to fill, I had to fold them), but the flavor was definitely there. I blame the weather (cold, dry Indiana winter) for the yeast not rising as much I would like.
The second part of Andrea's recipe was the tzatziki sauce. The definitely made the whole thing taste like a Greek sandwich. I have actually attempted to make this one other time (a different recipe) and it was TERRIBLE! Andrea's recipe was delicious! It was easy to make and totally worth going homemade over store bought, which after that first attempt I thought was the only way.
Pita Bread:
2-1/4 tsp yeast (or 1 pkg)
1/2 cup warm water
2-1/2 cups + 2 Tbl whole wheat flour
2 Tbl wheat gluten
1-1/4 tsp salt
1 tsp sugar
1 cup lukewarm water
Chicken:
1/2 cup balsamic vinaigrette
3 Tbl lemon juice
1 Tbl dried oregano
1/2 tsp pepper
2 cloves garlic
1 lb chicken, cubed
Tzatziki Sauce:
1 small container Greek yogurt
1 seedless cucumber
1-1/2 Tbl lemon juice
2 cloves garlic, minced
dash cumin
dash salt
dash pepper
It's my mission right now to master breads. I've been making dinner rolls and dessert breads like crazy these days. This was my first attempt at homemade pita bread, and it definitely won't be my last! Homemade, yet again, is so much better than store bought bread. I did change them a little by using whole wheat flour, which I do in everything I make. Now I wouldn't say I have mastered the pita (mine was too thin to slice in half to fill, I had to fold them), but the flavor was definitely there. I blame the weather (cold, dry Indiana winter) for the yeast not rising as much I would like.
The second part of Andrea's recipe was the tzatziki sauce. The definitely made the whole thing taste like a Greek sandwich. I have actually attempted to make this one other time (a different recipe) and it was TERRIBLE! Andrea's recipe was delicious! It was easy to make and totally worth going homemade over store bought, which after that first attempt I thought was the only way.
2-1/4 tsp yeast (or 1 pkg)
1/2 cup warm water
2-1/2 cups + 2 Tbl whole wheat flour
2 Tbl wheat gluten
1-1/4 tsp salt
1 tsp sugar
1 cup lukewarm water
Chicken:
1/2 cup balsamic vinaigrette
3 Tbl lemon juice
1 Tbl dried oregano
1/2 tsp pepper
2 cloves garlic
1 lb chicken, cubed
Tzatziki Sauce:
1 small container Greek yogurt
1 seedless cucumber
1-1/2 Tbl lemon juice
2 cloves garlic, minced
dash cumin
dash salt
dash pepper
- Bread (start about 4 hours early!): Dissolve yeast in 1/2 cup warm water. Add sugar and stir until dissolved. Let stand for about 15 minutes or until foamy.
- In a separate bowl, combine flour and salt. Pour in the yeast and slowly add 1 cup warm water. Stir well.
- Knead for 10-15 minutes until dough is no longer sticky.
- Place dough in sprayed bowl that has plenty of room to rise. Turn dough upside down to coat with oil. Sit in a warm place for about 3 hours or until doubled.
- Chicken (marinates for about an hour!): Combine vinaigrette, lemon juice, oregano, pepper, and garlic in a resealable bag. Toss in cubed chicken and refrigerate for at least an hour.
- Tzatziki Sauce (refrigerate 1 hour before serving!): Finely grate cucumber. Lightly salt it and place in colander so excess moisture will drain off.
- Add your other ingredients and mix well. Refrigerate 1 hour for flavors to combine.
- Finishing up Once your bread is doubled, roll out in a rope. Divide into 10-12 pieces and form balls. Place on floured surface and let them rest, covered, for about 10 minutes.
- Preheat oven to 500* with the rack on the very bottom. Preheat your baking sheet now too.
- Remove chicken from marinade and place in skillet (or grill!) Cook until juices run clear, about 8 minutes. Keep warm.
- Back to bread: Roll each ball of dough into a 6 inch circle and bake for about 4 minutes until the bread puffs up. Turn over and bake for another 2 minutes. Remove each pita, use spatula to gently push down, and place in storage bag. Repeat.
- Top (or stuff) pita with meat, Tzatziki sauce, sliced tomato (and traditionally sliced red onion).