Friday, June 22, 2012
Gringo Gyros- A search for the best method.
I have tried maybe a dozen different recipes for homemade pitas.No luck.
I've decided the problem is the cook. I haven't given up though.
I have been sitting on this recipe for Gyros several years, waiting until the day when my pitas finally puff.
Finally I have decided to use flour tortillas, I really love those things. I'm always looking for an excuse to use them.
I made a few adjustments to the recipe I had. I did a little research before I began, and found a couple of different techniques I'll try. (kneading the loaf, baking in a water-bath and finishing one of the loaves on the grill) This makes a lot, but the lady who gave me the recipe, told me that you can freeze the leftovers.
2lbs. ground lamb
2lbs. ground chuck
1cup plain breadcrumbs
1/2Tbl. minced garlic
1Tbl. onion powder
1/2Tbl. red wine vinegar
You'll also need:
1 recipe Tzatziki sauce
Fresh chopped basil- I prefer Thai basil
Pre-heat oven to 350*
Mix all ingredients in a large bowl. Knead for at least 5 minutes.
Cover and refrigerate overnight.
In a metal baking pan, shape into elongated loaves, about 3inches high.
Place the baking pan inside a larger pan, fill the larger pan with water, until the smaller pan is 1/2 to 2/3 submersed.
Bake for 2 hours. Remove from the oven, remove the loaf pan from the water-bath and cool.
Heat the grill, setting it on a low flame, pre-heat to 300*
Place the loaves on the grill, (not directly on the flame) cook about 15 minutes, turning every 3-4 minutes.
Cool completely before slicing.
Slice across the top of the loaf, I used a fillet knife, slicing as thin as possible.
Warm the tortillas on a griddle. Fill with the sliced loaves, Tzatziki sauce, tomatoes and basil.