Homemade Greek Gyro's

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Meat Mixture:
• 1 lb. ground lamb (chicken/beef)
• 1/4 cup minced red onion
• 2 cloves garlic, minced
• 2 tsp. salt
• 1 tsp. black pepper
• 1 1/2 tsp. cumin
• 1/4 tsp. rosemary
• 1 tsp. dried oregano
2 tsp. fresh lemon juice

Pita Bread:
Ingredients
• 1 envelope dry yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 cups white all-purpose flour
• 1 1/2 cups water
• 1 tablespoon olive oil

Directions:

Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.

Dissolve the salt in the remaining warm water.

Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.

Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.

Pour the oil over the dough and knead it again until the oil is absorbed.

Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.

Preheat your oven to 350°F.

Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.

Brush pitas with a little butter and bake in frying pan till golden brown

Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.

When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.

Use them immediately, because they get hard when they dry out.