|my husband added sliced red chilis to his plate |
of beef gyros (shown above)
WHOLE WHEAT SOURDOUGH PITA BREAD
1 cup sourdough starter
1/2 to 3/4 cup lukewarm water
1 tablespoon olive oil
2 1/2 cups whole wheat flour
1 teaspoon instant yeast
1 teaspoon sugar or honey
1 teaspoon salt
Pour the sourdough starter, olive oil and water into the bread machine pan followed by the flour, sugar, salt then the yeast. Select the dough setting for a total of 1 hour and 30 minutes kneading and resting time. Adjust the water amount if dough is too dry.Turn out the risen dough onto a floured surface or board. Gently stretch out dough and cut into 6-10 pieces. Roll the pieces into small balls and let rest for 10 minutes. Use a rolling pin to flatten the pieces of dough. Let rest for another 10 minutes. Preheat oven to 375F. Bake for 8-10 minutes or until puffed with the edges lightly browned.
Gyros are incomplete without tzatziki, a yogurt dip commonly served with Greek food. Serve the beef gyros with sliced tomatoes, cucumbers and thinly sliced red onion.
1/2 cup Greek yogurt or strained plain yogurt
1 cup finely diced English cucumber
1/2 teaspoon salt
1/2 teaspoon dried mint or 1 tbsp. chopped fresh mint
1 teaspoon finely minced garlic
freshly ground pepper
1-2 tablespoons sour cream
lemon juice (optional)
dash of paprika (optional)
Sprinkle the salt on the diced cucumber in a colander. The salt will help draw out excess water from the cucumber then further squeeze out the water with a papertowel. Combine with the rest of the ingredients. Chill in the refrigerator until ready to serve.