Greek Gyros Pita Bread

Summary

Prep Time	1 hr
Cook Time	20 mins
Total Time	1 hr 1 min
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad: (coleslaw)

For the filling: (gyros)

For the dough:

For the sauce: (Tzatziki)

2 cups yogurt, Greek
1 cucumber (s)
2 cloves garlic)
salt and pepper

Also:

1 onion (s), cut into very fine rings

Instructions

The day before: Cut the pork schnitzel for the gyros into narrow strips, season with salt, pepper and mix with the other ingredients in a container. Add plenty of olive oil and let it steep in the refrigerator for about 24 hours.
Also cut the white cabbage into strips and conjure up a marinade from oil and vinegar with a teaspoon each of salt, pepper and sugar. Cut the onion into small cubes and add. Heat the marinade on the stove and pour over the cabbage. Let it steep in the refrigerator for about 24 hours.
On the day of completion we start with the tzatziki: peel and coarsely grate the cucumber and mix with salt, pepper, the crushed garlic cloves and the yoghurt and let it steep.
Then make the bread dough by mixing all the dough ingredients together except salt and thyme and kneading them into a smooth dough. Let the dough rise in a warm place for about 45 minutes.
Then add 1 teaspoon of salt to the dough, knead again well and shape into a roll. Shape 5 - 6 round loaves of the same size with the rolling pin and let them rest for another 20 minutes.
In the meantime, sear the meat in a pan until it is crispy. Do not fry too long, otherwise it will be very dry and tough.
Drain the coleslaw in a colander.
Put the loaves of bread, seasoned with thyme and sea salt on top, in the preheated oven (220 degrees) and bake until the desired degree of browning is achieved.
Halve the bread (but don`t cut it all through), brush the bottom with tzatziki, add the pieces of meat and top with the coleslaw and onion rings. Put the lid on and enjoy!

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