A couple of weeks ago when my in-laws were visiting, they watched our 6 year old so my husband and I could go out for dinner. We had a hard time deciding on what restaurant to try, but finally settled on Taverna. Taverna is a local Greek restaurant. The parking lot was packed when we drove by, so I figured it had to be good, right? Gyros are one of our favorites, we just don’t have very many opportunities to have them. I am going to have to do some research to see if they can be done well at home. The menu had a Gyro Sandwich or a Gyro Platter (as well as many other Greek options) to choose from. The server said the platter had more meat, and came with grilled zucchini and a different potato than the fries the sandwich came with. So 2 platters it was!
First off, the portions were HUGE! Second, it was amazing! The meat was so tender and flavorful. I can’t wait to go back. I didn’t intend this to be a restaurant review, just back story. So anyway, after we both ate way more than we needed to, we got a box to bring home the leftovers. We came home with at least a pound of meat, and a couple containers of sauce. I threw the meat in the freezer so we could have Gyros later in the week. I had been eying Pita’s for awhile, and this was the perfect excuse to try them!
The Pitas were super easy, I was surprised how quickly they came together. They were much softer than the store bought ones. I am sure I will be making these over store bought ones again! This time I used all white flour, but next time I think I will do 1/2 regular, 1/2 whole wheat to see how they turn out. I sauteed the leftover meat, and this made one quick, amazing dinner!
Recipe from The Fresh Loaf
3 cups Flour
1 1/2 tsp Salt
1 Tbls Sugar (or honey)
1 packet Active Yeast (or 2 tsp from bulk container)
1 1/4 – 1 1/2 Water, room temperature
2 Tbls Olive Oil
In a large bowl mix flour, salt, sugar and yeast together. Add Oil to 1 1/4 cup water. Add water to flour mixture. Stir until it forms a ball, you might have to add a little more water to make it come together.
Once dough comes together, turn onto a lightly floured surface and knead for about 10 minutes. You could probably break out your mixer for this step if you wanted. Place in an oiled bowl, cover and let rise for about 90 minutes or until it doubles in size. Punch dough down. Divide into 8 pieces, rolling each into a ball. Cover with a towel and let rest for 20 minutes.
Preheat oven to 400 degrees. If using a baking stone place on the middle rack.
After dough has rested, roll each ball on a lightly floured surface to form a 1/4 inch thick circle. Bake 2 at a time on the stone for 3 minutes a side. Be careful not to puncture the dough when flipping, or they will not puff up. They will still taste good, just not as airy. Serve immediately.