Greek Style BBQ Chicken Gyros
Prepare the pita bread dough ahead of time, as the dough need to proof! An essential for any barbecue’s sides served with grilled chicken to steak chimichurri!
5 people
10 minutes
20 minutes
Ingredients
- 5 g Caster Sugar
- 7 g Dried Active Yeast
- 3 tbsp Olive Oil (plus a little for greasing)
- 1 tbsp Salt
- 250 g Strong Flour
- 150 ml Water
Method
- In a bowl, combine the flour, salt, caster sugar then stir in the dried yeast. Make sure the yeast is fully dispersed in the flour.
- Pour the lukewarm water and oil mixture in the bowl with the flour. Mix with your fingertips until a ball is formed. Transfer onto a work surface and knead for 6-10 minutes until smooth and stretched well. If you’re using a food mixer, combine on low speed with a dough hook for 5 minutes.
- Place the smooth dough back into the bowl and cover with cling film. Leave at room temperature to rise for 60-70 minutes or until it doubles in size.
- Once risen well, knock back the dough and divide the mixture into 4-5 balls.
- Roll them once more into smooth balls and place on an oiled tray to proof covered with cling film for 30 minutes or until needed.
- (At this stage you can keep the dough in the fridge overnight or until required, all you need to do is letting the dough come back at room temperature for 1 hour once out of the fridge!)
- Warm the barbecue to high or heat a large frying pan over a medium-high heat.
- Roll the pitta breads into thin circles of about 3-5 mm thick or so. The thinner rolled the more you will have the puff on the pitta bread while cooking them!
- Brush the rolled pitta breads with oil and gently place one onto the barbecue or into the pan. It should bubble on the surface after 30-45 seconds.
- When the base is coloured, flip the pitta, and continue to cook for another minute or so. Remove the pitta quickly and place on a plate with a clean towel to keep them humid enough to fold if need.
- Repeat the process until all the pittas are cooked and ready to serve.
- Enjoy fresh or warm them back in the oven for 2 minutes to serve.
