I love making food from scratch, especially things that you see at the grocery store selling for a pretty penny when you know it would cost much less to just make it at home.Pita bread and hummus is a guilty pleasure for me. I have one bite and just kinda drift off into a coma until I wake up realizing there’s none left and the once store bought pita bag only contains air. It’s a sad thing.
This is when I thought, “Why not make my own, so I can save money AND have a longer coma session?!”
– Thanks, I thought it was a good idea myself 😉
Homemade Pita Bread and Greek Chicken Gyros
Recipe Adapted from Tammy’s Recipes
Yield 8 Whole Pita Pockets
For the Pita Bread:
– 1 cup warm water (110-115 degrees)
– 1 tablespoon oil
– 1 teaspoon salt
– 2 teaspoons sugar
– 3 cups all-purpose flour
– 1 1/2 teaspoons dry yeast
1. In a large bowl, combine first 4 ingredients. Add 1 cup of the flour along with the yeast and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour).
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though)
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel to keep pita soft. Continue baking the remaining breads, layering them between damp towels as soon as they’re baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired!
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.
These were so much fun to make. Watching them inflate in the oven like a bread balloon was so cool; it’s a good feeling when little things like that work out for you for the first time. (Which is rare for me)
Greek Chicken Gyros
Recipe Adapted from Half Baked Harvest
For the Chicken:
– 4 cloves garlic, smashed
– juice of 1 lemon
– 3 teaspoons red wine vinegar
– 3 tablespoons extra virgin olive oil
– 3 tablespoons plain greek yogurt (I used full fat)
– 1 teaspoon dried oregano
– 1/2 teaspoon dried dill
– Salt and pepper
– 1 1/2 pounds boneless/skinless chicken breast
For the Tzatziki Sauce:
– 16 ounces plain greek yogurt
– 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded and diced small
– 2-3 cloves garlic, grated (or finely minced)
– 1 tablespoon white wine vinegar
– 1 teaspoon, dried dill
– 1 teaspoon dried oregano
– half a fresh lemon, juiced
– 1 tablespoon extra virgin olive oil
1. Combine the garlic, lemon juice, red wine vinegar, olive oil, greek yogurt, oregano, dill, salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken breasts to the bowl and mix well to coat. Cover and refrigerate for about 1 hour or overnight.
2. To prepare the tzatziki sauce pour any liquid off the surface of the greek yogurt. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer. Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. For chicken: Preheat grill up to medium-high heat. Once heated, turn back down to medium. Remove the chicken from the marinade, reserving the marinade. Place the chicken on grill and cook 6-8 each side until fully cooked through. Once cooked, let chicken rest a few minutes to hold its juices. Cut chicken into long strips.
4. Pour the remaining marinade in a medium size skillet and bring to a boil. Simmer for 3 minutes and then toss the cooked chicken with the sauce.
5.Heat pitas (I just poped them in the microwave for a few seconds). Top with chicken, tzatziki sauce, sliced tomatoes, feta cheese. Serve immediately.
As you can see from the first picture, my gyro kinda looks like a hot mess. Great for advertising a recipe right? I topped mine with hummus, tzatziki, feta cheese, sriracha, cucumbers and red onions.
Make them however you want! You’re the one eating it so you should enjoy the flavors you love most on your own food 🙂