Turkey Gyros with Homemade Naan Bread & Tzatziki Sauce
August 14, 2019
Talk about a long title eh? It’s worth trying to say a few times though, as the dinner was a superb winner all around with the family! While it is three different things put together it honestly wasn’t hard to make at all. The most work went into the Naan bread and even that was relaxing.
No reason to kick around the small talk, let’s get right into the recipes! First is the Tzatziki Sauce. Last year my boyfriend took me out for a lunch date at a Greek restaurant, kept raving about the sauce so we had to try it. Funny enough I didn’t like the Tzatziki sauce the first time, or even the second time I had it, it was about the third time that I was hooked! Every since I had looked for recipes for the sauce and not a single one seemed to be the one. Found some close ones though so it took some time to get it just right! I make his sauce just because and add it on pretty much any sandwich , even a rice dish honestly, it’s just that awesome!
- 1 cucumber
- 1 1/2 cup plain Greek yogurt
- 4 gloves garlic minced
- 1 tbsp red wine vinegar
- 3 tsp fresh minced dill
- salt and pepper to taste
- Grate the cucumber and add in all the other remaining ingredients. Mix together and refrigerate if not using right away. In a pinch you can add all the ingredients into a food processor and mix until combined. It works best on busy days here in my house.
Making the Naan bread was surprisingly easy, and while I do make a lot of bread ( I do mean a lot!) this is an easy recipe as well as nearly fool proof.
Here are the steps in pictures to help you out.
After the first rise you will divide the dough into pieces. You can make about 14ish. Just grab and plop, you don’t need to make perfect rounded grabs, just make sure it’s shaped fairly round to make it easier to roll out.
Once as your griddle or pan is heated up, roll out the dough only for what you can fit onto the griddle itself. I find they cook better and stay fresh this way. They don’t need to be perfectly shaped again.
Cook each side for about 3 minutes. You’ll get nice brown gold spots when they are done.
Cover with warm towel to keep warm once you get a few cooked.
- 1 cup warm water
- 2-2 1/2 cups flour ( I use a 50/50 mix of all purpose and bread flour)
- 1 tsp rapid rise yeast ( bread machine yeast, instant yeast)
- 1 tablespoon olive oil
- 1 tsp salt
- Using a standing mixing with the dough hook mix together the water, and about 2 cups of the flour and the remaining ingredients . Mix together adding more flour if needed . You want a soft yet firm dough that no longer sticks to the bowl. Take out of the bowl and knead on a slightly floured surface for about 5 minutes. Place the dough in a oil/floured bowl covering with heavy towel. Let the dough rise until doubled- about an hour.
- Divide the dough into about 14 pieces ( sometimes I get 16) Let sit in a warm place cover with towel again resting for about 10 minutes.
- Heat up a electric griddle or pan without oil. Take a piece one by one and roll out into about 5 inches as best you can, then dry fry them on the griddle. You will start to see bubbles form and the sides will not look dry when it's time to flip. Each side should take about 3 minutes. Stack the bread as you finish each one and cover with towel to keep warm.
- We usually eat these the same day, but when I make a double batch we have a few leftovers. For storage place in ziplock bag and get the remaining air out. Before eating warm for up a little so it will soften again.
Hope you enjoy!
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