HOMEMADE GYROS, PITA AND POTATO WEDGES!

Pita

7g yeast

9g sugar

243 water

375g flour

7g salt

- combine all the ingredients until shaggy dough forms

- knead by hand for at least 5min until gluten starts to form and dough turns plump

- cover with a damp cloth and let rest in warm place until doubled in size, around 1hr

- place a cast iron skillet or baking steel on top rack of oven @ 400F 

- punch dough down and cut into even pieces (usually about 6)

- roll pieces into small circles (1/4in thick) and let proof on a lightly floured surface covered with a damp towel for 30m

- bake in oven at 400F until golden around edges (around 3-5m)

Gyro

3lbs pork shoulder/butt

1 tbsp oregano

1 tbsp paprika

2 tsp black pepper

1 tbsp salt

1 tbsp rosemary, chopped

5 cloves garlic, chopped

2 tbsp oil

1 green apple or whole onion

- preheat oven to 400F

- thinly slice the pork shoulder/butt and put in large bowl

- combine all the other ingredients into the bowl, except for the green apple/onion

- using hands, mix well the herbs, seasonings, and pork

- cut the green apple or whole onion in half width wise so it’s top half and bottom half

- using 3 long skewers or spits, skew the bottom half of the apple/onion to form a base to hold the rest of the meat

- one slice at a time, layer the pork through the spit until all the meat is skewered

- skewer the top half of the apple onto the meat to hold all the meat in place

- bake in oven for 45min, rotating once or twice in between to make sure it’s cooked evenly

- keep warm and carve fresh before serving

Tzatziki Sauce

2 cups greek yogurt

½ cucumbers, grated

1 tsp salt

dill (however much you want), chopped

1 tbsp olive oil

lemon juice (however much you want)

salt and pepper to taste

- combine grated cucumber and 1 tsp salt into small bowl and let sit for 10min to draw out moisture

- squeeze the cucumbers gentlyto get the extra moisture out, then put into another bowl

- combine the rest of the ingredients into the cucumber bowl and mix well

- set aside in fridge until ready to use

Parmesan Potato Wedges

1 russet potato

parmesan (to your liking), grated

4 tbsp panko

2 tsp corn starch

oregano, salt, pepper to test

- cut potato in wedge-like shapes

- in a ziploc bag, combine potato wedges and corn starch, and shake the bag until potatoes are evenly covered

- in the same bag, combine grated parmesan, panko, and seasonings, and shake until wedges are covered

- grease air fryer so potatoes don’t stick, and air fry on 400F for 15min, or until cooked and golden brown