Homemade Pita Bread... Chicken Gyros

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

Pan fry the chicken until done. Add the butter and seasoning. Cook until lightly browned. Set aside.

Tzatziki Sauce for Gyros:

16 ounces Greek yogurt or sour cream
1 cucumber
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.

Tzatziki

I love the idea from Betty Crocker for Greek Salad Kabobs! I would rather have a tzatziki sauce to go with it than a honey yogurt sauce. But that's just me... I never follow the rules! Tzatziki usually is finished off with mint... me? I use basil! Yeah! I'm twisted that way! :-)

1 (8 ounce) container sour cream, plain yogurt or Greek yogurt
1 cucumber

Pinch of Kosher Salt
1 tablespoon olive oil
1/4 lemon, juiced and zest
1-1/2 teaspoons chopped fresh dill
1-1/2 cloves garlic, peeled
5 basil leaves, chopped fine
salt and pepper to taste

At least 8 hours before making the Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge 8 hours or even  overnight. This makes the yogurt the perfect consistency. This step is not necessary if using Greek yogurt, but check the consistency to insure that it is thick enough.
Peel and seed the cucumber. Place the cucumbers on a tea towel sprinkle with Kosher salt. This will leech out a lot of the water and help assure you have a thick sauce. After the water has leeched out, squeeze the towel and ring out the water.
In a food processor or blender, combine all ingredients. Process until well-combined.
Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.