Gyro Bread

Why You’ll Love This Recipe

• Simple ingredients: Just flour, yeast, water, salt, and sugar come together to create light and flexible gyro bread.
• Quick to make: From start to finish in about 20 minutes active time.
• Versatile use: Use as a wrap for gyros, shawarma, falafel, or as a side for dips like hummus or tzatziki.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• active dry or instant yeast
• fine salt
• sugar
• lukewarm water

directions

1. Activate yeast: In a small bowl, whisk together the yeast, sugar, and warm water. Let stand 5–10 minutes until frothy.
2. Form dough: In a large bowl, combine flour and salt, then pour in the yeast mixture. Stir until a shaggy dough forms.
3. Knead: Knead by hand or mixer for about 6–8 minutes until smooth and slightly sticky.
4. First rise: Brush dough lightly with olive oil, cover, and let rest in a warm place until doubled in size (about 30 minutes).
5. Divide & rest: Divide dough into 6 equal pieces. Shape into balls, cover and rest for 10–15 minutes.
6. Shape: Flatten each ball into a round about 8–9 inches wide and ¼-inch thick.
7. Cook: Heat a nonstick or cast-iron pan over medium heat. Brush lightly with oil and cook each flatbread for 3–4 minutes per side until golden with charred spots.

Servings and timing

• Serves: approximately 6 flatbreads
• Prep time: ~20 minutes active + ~30 minutes rising
• Cook time: ~18 minutes total on stovetop

Variations

• Whole-wheat or mix of flours: Substitute some all-purpose flour with whole wheat for extra fiber and flavor.
• Milk or olive oil variation: Add milk or olive oil to enrich the dough for a softer, richer bread.
• Herb-infused dough: Add fresh thyme, oregano, or za’atar to the flour for more aroma and flavor.

storage/reheating

• Room temperature: Store in an airtight container or wrapped for 3–4 days.
• Refrigerator: Store up to 5–6 days. Reheat before serving to regain softness.
• Freeze: Once cooled, stack with parchment between, wrap tightly, and freeze up to 3 months.
• Reheat: Warm on a dry skillet or in a preheated oven at 350°F (175°C) for 5–7 minutes.

FAQs

What happens if my dough is too sticky?

If the dough is sticky but manageable, oil your hands to knead. Add small amounts of flour only if it’s excessively sticky. Slight tackiness yields softer bread.

Why didn’t my gyro bread puff up?

Puffing depends on dough rest and pan heat. Ensure the dough has risen enough and that the pan is hot before cooking.

Can I roll them thinner or thicker?

Yes. Thinner breads will be crispier; thicker ones will be softer and more suitable for wraps.

Can I make gyro bread without yeast?

Yes, with quick flatbread recipes using yogurt or baking powder. The texture and flavor will differ from yeast-based bread.

Can I bake instead of pan-fry?

Yes. Preheat the oven and baking surface to high heat. Bake the rolled dough for about 2 minutes per side until puffed and golden.

How do I keep gyro bread soft after cooling?

Store flatbreads in a sealed bag or container while slightly warm to retain moisture. Reheat briefly to soften before serving.

Can I prepare dough ahead of time?

Yes. Refrigerate dough balls once shaped. Let them come to room temperature before rolling and cooking.

Is this suitable for gluten-free diets?

Traditional gyro bread uses wheat flour and isn’t gluten-free. Use a gluten-free flour blend as an alternative, though texture will differ.

What oil is best for cooking?

Use neutral oil or a light coating of olive oil. Olive oil adds flavor and helps create nice browning.

Can I add flavors like garlic or chili powder?

Yes. Add dry seasonings like garlic powder, oregano, or za’atar to the dough for extra flavor.

Conclusion

Gyro bread is a delightfully simple flatbread that delivers serious flavor in minimal time. With only a handful of pantry ingredients and under an hour from start to finish, you’ll enjoy homemade pita that’s perfect for wrapping gyros, scooping dips, or serving alongside Mediterranean mezze. Store, reheat, and enjoy with your favorite fillings or sauces.

Gyro Bread

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Gyro Bread is a soft, chewy Greek-style flatbread, perfect for wrapping around gyro meats, tzatziki, fresh veggies, and fries. It’s a quick and easy-to-make bread that adds a homemade touch to any meal, from wraps to dips.

• Author: Laura
• Prep Time: 20 minutes active time
• Cook Time: 18 minutes
• Total Time: 1 hour
• Yield: 6 flatbreads
• Category: Bread
• Method: Pan-frying
• Cuisine: Mediterranean

Ingredients

1. All-purpose flour
2. Active dry or instant yeast
3. Fine salt
4. Sugar
5. Lukewarm water

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Instructions

Activate yeast: In a small bowl, whisk together the yeast, sugar, and warm water. Let stand for 5–10 minutes until frothy.

1. Form dough: In a large bowl, combine flour and salt, then pour in the yeast mixture. Stir until a shaggy dough forms.
2. Knead: Knead by hand or mixer for about 6–8 minutes until smooth and slightly sticky.
3. First rise: Brush dough lightly with olive oil, cover, and let rest in a warm place until doubled in size (about 30 minutes).
4. Divide & rest: Divide dough into 6 equal pieces. Shape into balls, cover, and rest for 10–15 minutes.
5. Shape: Flatten each ball into a round about 8–9 inches wide and ¼-inch thick.
6. Cook: Heat a nonstick or cast-iron pan over medium heat. Brush lightly with oil and cook each flatbread for 3–4 minutes per side until golden with charred spots.

Notes

1. For extra flavor, substitute some all-purpose flour with whole wheat for added fiber.
2. Adding olive oil or milk to the dough will make the bread softer and richer.
3. Infuse the dough with fresh herbs like thyme, oregano, or za’atar for added aroma and flavor.

Nutrition

• Serving Size: 1 flatbread
• Calories: 150
• Sugar: 1g
• Sodium: 230mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg