When Adam got home, we celebrated with some Greek food. Gyros are a pretty common meal at our house although we typically just buy the pre-cooked kit from the grocery store and heat everything up. I decided to make everything from scratch this time. I'm always proud of myself when I cook something and Adam enjoys it, so I thought I'd share it with you all to enjoy as well:
Homemade Whole Wheat Pita Bread
Ingredients:
3 cups whole wheat flour, plus 1/2 - 3/4 cup more as needed
1 1/2 teaspoons salt
1 tablespoon sugar
1 packet instant yeast
1 1/4 to 1 1/2 cups water, at room temperature
2 tablespoons olive oil
Directions:
1. Combine flour, salt, and sugar in a large mixing bowl. Add the yeast to the mixture and stir to combine. Add 1 1/4 cup water and olive oil to mixture and stir with a wooden spoon to combine. All the ingredients will form a ball. If flour remains on the side of the bowl and will not stick to the ball add a bit more water.
2. Place the ball on a lightly floured work surface and knead for 10 minutes. As you knead, continue to add flour about a tablespoon at a time until the dough reaches the right consistency. You want the dough tacky, but not sticky. I added quite a bit of extra flour, so don't be afraid to do so.
3. When you are done kneading, place the dough in a large mixing bowl that has been lightly oiled. Roll the ball around the bowl to lightly coat it on all sides with the oil. Cover the bowl with plastic wrap and allow the dough ball to rise to double its size. This takes about 90 minutes.
4. When the dough has doubled in size punch it down to release some of the excess gases. Divide the dough into 8 equal pieces. Roll each piece into a ball and then cover the 8 dough balls with a dampened kitchen towel. Let the dough sit for 20 minutes under the towel.
5. While the dough is resting, pre-heat the oven to 450 degrees. Place a baking stone in the oven to preheat as well.
6. Re-flour your work surface. Take each dough ball and sprinkle the top lightly with flour. Use a rolling pin to roll out each dough ball to about 1/4 - 1/8 inch thick and about 6 inches in diameter. Place each pita on parchment paper to rise again until they have barely doubled in thickness, about 30 minutes.
7. Place as many pitas as you can fit on your pre-heated baking stone in the oven. They should be baked through and puffed up in about 3 minutes. You can bake a little longer (up to 5 minutes) if you prefer your pitas crispy and brown.
Crockpot Gyro Meat
(Adapted from Food Network)
Ingredients:
~4 lb. lamb roast
1/2 head garlic
3/4 cup olive oil
2 bunches fresh oregano
Juice of 1 lemon (about 3 tablespoons)
salt & pepper
Directions:
1. Combine garlic, olive oil, and oregano, and lemon juice in a food processor to create a pesto like paste.
2. Salt & Pepper the lamb roast and place in your crockpot. I put my roast on top of a tray in the crockpot for this recipe so it doesn't sit in the oil as it is cooking. You can also chop an onion into rings and place the roast on top of the onion rings.
3. Pour the pesto over the top of the lamb and cook for about 4 hours on low or until the internal temperature of the meat reaches 140.
Homemade Tzatziki Sauce
Ingredients:
~1 cup of homemade plain yogurt (See previous recipe)
1/2 small cucumber, seeded and finely chopped
1 1/2 teaspoons crushed, dried mint
1 tablespoon olive oil
3 tablespoons lemon juice
3 garlic cloves, minced
Directions:
Whisk together all ingredients and allow some time in the fridge for the flavors to combine.
Verdict: Oh my, amazing! The pitas take some time, but are way worth it! I don't know that I'll buy the ones from the store ever again. I put the extras in the freezer, so provided they freeze well...no more store bought pitas for me!
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