For the Pitas:
1 cup warm water
1 pkg dry active yeast
3 cups all-purpose flour
2 1/2 tsp salt
1 tbsp oil
In a small bowl, add the yeast to the water and let sit for about 5 minutes.
Pour the yeast and water into the bowl of a stand mixer with the dough hook attached. Add the oil. Slowly add the flour and salt while kneading the dough. The dough should be tacky. Knead the dough in the mixer until it is smooth, about 5 minutes. Brush a little oil over the dough Cover and let rise for an hour or until it has doubled in size.
Turn the dough out onto a floured working surface. Cut the dough into 6-8 pieces. Using a rolling pin, flatten each piece into a circle about 1/4 inch thick. Add more flour if the dough is too sticky.
Heat a cast iron pan over medium-high heat. Drizzle a little oil into the pan before adding the disks of dough. Cook the pita until bubbles start to form. Flip the dough over and cook until lightly browned. Flip the dough back over and cook for about a minute, until the pita puffs up. Remove from heat and cover with a clean dish towel. Repeat with remaining pieces of dough.
Chicken For the Gyros:
8-10 Chicken Tenders
2 tbsp Butter
2 tbsp Cavendar's Greek Seasoning
2 tsp Lemon Juice
2 tsp Lemon Juice
Pan fry the chicken until done. Add the butter and seasoning. Cook until lightly browned. Set aside.
Tzatziki Sauce for Gyros:
3 cloves garlic, minced
1 tablespoon red wine vinegar
1/2 tsp dill
1/2 teaspoon basil
3 tbsp lemon juicesalt and pepper, to taste
Peel the cucumber. Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds. Grate the cucumber and squeeze in a clean kitchen towel to remove excess water.
In a medium mixing bowl, add the Greek yogurt, cucumber, red wine vinegar, dill, basil, lemon juice, and salt and pepper to taste. Mix well, cover, and refrigerate for at least an hour to allow the flavors to develop.
To assemble the Gyros:
Spread tzatziki sauce over a pita. Top with chicken. Add whatever veggies you like... Lettuce, tomatoes, black olives or green olives.