Gyros from Duroc Pork in Home-baked Flatbread

Summary

Prep Time	50 mins
Cook Time	25 mins
Total Time	3 hrs 15 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

For the meat: (gyros)

For the dip: (Tzatziki)

300 g yourt, Greek
2 cloves garlic)
2 g salt
200 g cucumber (s)

For the dough: (flatbread)

Also:

200 g cabbae salad with paprika, ready-made product
Iceberg lettuce leaves
Onion rings, raw

Gyros from Duroc Pork in Home-baked Flatbread

Instructions

Flatbread:
Stir dry yeast into the lukewarm (not above 42 ° C) water. Stir in sugar and place in a warm place. A foam should appear in 10 minutes.
Sift the flour into a bowl. Beat in the salt, egg and sugar, then add the yeast water.
Stir with the dough hook until you get a silky, lump-free dough that peels off the edge of the bowl. Put in a warm place for 40 minutes until it doubles.
Transfer the dough to a baking sheet lined with baking paper and heavily floured, pick up the dough several times from the edge where it has just been floured with the fingers of one hand and press into the center of the dough sheet to give the dough tension. Continue like this all around until the entire surface is formed from the floured flour that was formerly from the sub-floor. Turn over if possible and press with your hands into a 1.5 - 2 cm thin flatbread with a diameter of approx. 40 cm.
Preheat the oven to 200 ° C top / bottom heat.
Sprinkle the flatbread with water. Immediately punch 20 holes in the flat cakes with your fingers up to the baking paper and quickly sprinkle with sesame seeds and black cumin (the liquid must not yet be absorbed into the dough).
Let rise until the oven has reached 200 ° and bake the flatbread on the middle rack for 20-25 minutes, until it has turned evenly light brown and has got a hard crust. It becomes soft again when it cools down. Let the flatbread cool down. If you don`t need it right away, put it in a plastic bag and keep it cool for up to 3 days.
Tzatziki:
Peel the vegetable cucumber and grate it into small pieces on the kitchen grater. Squeeze out the water in a cloth. Mix the cucumber in a bowl with the yogurt, the crushed garlic cloves and the salt. Put in the refrigerator until traffic.
Gyros:
Slice the meat first, then cut them into strips.
Heat the olive oil or sunflower oil in a non-stick pan. Fry the pork neck strips in it, stir, fry the other side. Turn off the stove, season with cumin, lemon juice, salt, pepper and oregano and just let it steep.
Completion:
Quarter the flatbread. Cut each quarter into a pocket, coat the inside with tzatziki, cover each with 50 g cabbage salad, possibly 1 iceberg lettuce leaf cut into strips, add 100 g gyros and garnish with raw onions cut into rings.

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