Easy Greek Gyro Flatbreads for Soft Wraps
Greek gyro flatbreads make soft, flexible wraps with flour, yeast, salt, sugar and warm water. A long rest gives the dough structure, while cooking in a hot dry pan keeps each bread pliable enough for gyros or mezze.
Servings
Ingredients
- 420 g plain flour plus extra for dusting
- 2 tsp instant yeast
- 1 ½ tsp fine salt
- 1 ½ tsp caster sugar
- 300 ml warm water
- 1 tbsp olive oil for brushing the pan or bread
Instructions
- Whisk the flour and yeast together in a large bowl. Add the salt and sugar, then stir in the warm water until a rough dough forms.420 g plain flour, 2 tsp instant yeast, 1 1/2 tsp fine salt, 1 1/2 tsp caster sugar, 300 ml warm water
- Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smoother and elastic. Use only a little extra flour if the dough feels too sticky to handle.
- Shape the dough into a ball, place it in a clean bowl and cover. Leave for about 2 hours, or until well risen and almost doubled.
- Divide the dough into 6 equal pieces and roll each one into a ball. Roll each ball on a lightly floured surface into a thin round about 23 cm wide.
- Heat a cast-iron pan or heavy skillet over medium heat. Cook one flatbread for 3–4 minutes on the first side until golden patches appear.
- Turn the bread, brush or drizzle very lightly with olive oil and cook for 1 minute. Turn again and cook for a further 1–2 minutes, flipping once or twice, until cooked through and flexible.1 tbsp olive oil
- Repeat with the remaining dough, stacking the cooked flatbreads in a clean cloth to keep them soft.
Chef's notes
- Store cooled flatbreads in an airtight bag for up to 4 days.
- Freeze with baking paper between each bread for up to 3 months.
- To reheat, warm briefly in a dry pan or wrap in foil and heat in a low oven.
- The dough can be chilled after the first rise for up to 24 hours. Bring back to room temperature before rolling.
- Replace up to 60 g of the plain flour with wholemeal flour for a slightly nuttier bread.
Drink pairing
These soft Greek gyro flatbreads work best with bright, refreshing drinks that suit warm bread, grilled fillings and yoghurt-based sauces without overwhelming them.
Alcoholic
Assyrtiko for crisp acidity with Greek fillings; dry Greek rosé for tomato, herbs and grilled meat; light pilsner or Greek lager for a clean, easy pairing.
Non alcoholic
Sparkling lemon water with mint; iced mountain tea with honey and lemon; cucumber and lime cooler with a little sea salt.
Nutrition per serving
Calories: 235kcal (12%) | Carbohydrates: 49g (16%) | Protein: 7g (14%) | Fat: 2g (3%) | Saturated Fat: 0.2g (1%) | Sodium: 585mg (25%) | Fiber: 2g (8%) | Sugar: 1.5g (2%)
