Putting the new tandoor to good use last week and tried my hand at making chicken gyros. Even throwing in some homemade pittas which very surprisingly came out exactly like pitta bread, even had the little pocket in the middle. (Both recipes from @bbcgoodfood )
Gyros:
✔️ 12 boneless chicken thighs
✔️ 2 garlic cloves, crushed
✔️ 1 lemon, zested and juiced
✔️ 1 tsp ground cinnamon
✔️ 1 tsp ground allspice
✔️ 1 tbsp dried oregano
✔️ 2 tsp paprika
✔️ 4 tbsp olive oil
✔️ bunch of parsley, finely chopped
Using chicken thighs keeps the meat nice and juicy and I left it to marinate for over 12 hours. They can be cooked in the bbq or in the oven, just make sure you include plenty of time to rest the meat once it’s done.
Pitta:
✔️ 1 tsp dried yeast
✔️ 250g strong white bread flour, plus extra for dusting
✔️ 1 tsp salt
✔️ 1/2 tbsp olive oil
Mix the yeast with 150ml warm water. Leave to sit for 5 mins until the yeast is bubbly then tip in the flour, salt and olive oil. Bring the mixture together into a soft dough.
Tip the dough onto a lightly floured work surface. Knead for 5-10 mins until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick – this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel and leave to double in size, approximately 1 hour.
Heat oven as high as it will go (ideally 250C/230C fan/gas 9) and put a large baking tray on the middle shelf of the oven to get searingly hot. Divide the dough into 4 balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.
Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it. Return swiftly to the oven and bake for 4-5 mins, or until the pittas have puffed up and are a pale golden colour.
Chicken Gyros & Homemade Pitta Bread
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