Pita! Pita! Pita!
I made Pita Bread! It was so easy. Why did I wait so long to try to make Pita!?
I just did not understand how it could work, but it did! And it's so much better than the store bought kind!
You just make the dough... I put these ingredients in my bread machine
and used the "dough setting"...
When the "dough cycle" is complete, divide the dough into 8 portions and let it rest under a towel for at least 20 minutes...
Then just roll it thin with a rolling pin like this...
Then slap it on to a smoking hot pizza stone (in a 500 degrees Fahrenheit oven)...
And in about 3 minutes, it looks like this...
Pretty awesome, right?
Here's another great looking pita making tutorial... good if you don't have a bread machine. I read that if you don't have a pizza stone, you can turn a cookie sheet over, preheat it in the oven, and bake your pita bread on the up-side down cookie sheet.
So now that we have pita, what shall we have with the pita???
Why, gyros of course!
Here's a great recipe I tried recently for gyro meat. I quadrupled the recipe
(used a total of 2 pounds of ground beef... I was wanting lots of leftovers). I love this recipe!
Gyro MeatAuthor: Robin Sue Joss, Big Red Kitchen LLC
- 1/2 pound ground beef, 85% lean
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 2 tsp. dried oregano
- 1/2 tsp. garlic powder
- Preheat oven to 375 degrees.
- In a medium bowl mix all ingredients very well. The key to getting this meat dense is to knead it extensively. It should look pasty when you are done with it.
- Form meat into a 3x5 inch patty.
- Place in baking dish and bake for 27 minutes.
- Remove from oven, allowing to cool a few minutes and slice thinly.
- Serve in a gyro sandwich or salad.
While the gyro beef is baking, you can slice up some tomato and onion...
And whip up some garlicky cucumber yogurt sauce (recipe below)... I tripled the recipe.
Now, the big delimma is chosing whether you should make a pita pocket by tearing the pita in half...
Or make a pita "taco"...
But no matter what, this is a tasty treat! A bit of work... but well worth the effort.
Tzatziki (Yogurt Cucumber Sauce):
3/4 cup plain low-fat yogurt
1/2 cucumber (see notes below) *
1 teaspoon garlic, chopped (I used one medium sized clove of garlic)
1 teaspoon lemon juice (more if desired for a thinner sauce)
1/4 to 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Prepare the sauce while the kabobs are baking.Combine yogurt, cucumber (*), garlic, lemon juice, salt, and pepper. Stir until well combined. Season with extra salt and pepper as desired. Sauce should be the consistency of thick cream.
(*) Cucumbers are full of liquid! To keep the sauce thick, a little extra work is required. Peel 1/2 of a cucumber. Cut in half lengthwise. Scrape out the seeds with a spoon. Coarsely grate the cucumber with a cheese grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towel. Lift the edges of the towel and squeeze the cucumber in the towel to wring out extra moisture.