Greek Gyros with Tzatziki with homemade pita bread – Dairy-free version

👨‍🍳 Method

For the homemade pita bread ✓ Homemade · or skip – back to store-bought

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
4. 4
   Preheat the oven to 250°C (480°F), with an upside-down baking sheet inside, for at least half an hour.

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 5
   Divide the dough into 10 balls and roll each ball into a circle about ½ cm thick.

   Rolling pin

   💡Don't roll too thin: in a round half a centimeter thick or more, the steam in the dough puffs it into a pocket; a round that's too thin dries into a cracker.

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
6. 6
   Cover the rounds with a towel and let rest 15 minutes.

   Kitchen towel
7. 7
   Bake on the hot baking sheet, 3–4 pitas at a time, 3–5 minutes, until the pitas puff into a pocket and take on a little color.

   OvenBaking sheet

   💡Full heat and a scorching-hot baking sheet are what make the pocket: in an oven that isn't hot enough, the pita bakes flat.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Wrap immediately in a towel, so the pitas stay soft.

   Kitchen towel

For the Meatball mix

1. 9
   Mix the meat with the garlic, cumin, paprika, cinnamon, oregano, olive oil, salt and black pepper until evenly combined.
2. 10
   Knead the mixture well, until smooth and sticky.
3. 11
   Shape the mixture into flat patties.

For the Cheese Spread

1. 12
   In a bowl, mix the yogurt with the cucumber, lemon juice, olive oil, garlic, dill and salt.

   Bowl
2. 13
   Put the mixture in the fridge.

   Refrigerator

To assemble

1. 14
   Heat a grill pan over high heat and grease lightly.

   StoveGrill pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
2. 15
   Grill the meat slabs 4–5 minutes per side.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 16
   Cut the meat slabs into thin slices.

   KnifeCutting board
4. 17
   Warm the pitas In the oven. Spread some tzatziki on each pita, arrange the lettuce, tomatoes and red onion and the meat slices on it, roll up and serve immediately.

   Oven