Gyro Bread

This post may contain affiliate links. Please read my disclosure policy.

Even though this flatbread doesn’t contain any yeast or other leavening agent it is still soft and fluffy. These are on the table in no time because you only need to let the dough rest shortly. So, are you ready to learn how to make gyro bread? Let’s get started!

What You Need For This Recipe

To make this flatbread recipe you need only a handful of ingredients. I’m sure you have most of the ingredients in your kitchen pantry.

Have the following ready:

• Plain flour – you can use all-purpose flour or whole-wheat flour
• Milk – this can be regular milk or you can use plant-based milk as well
• Vegetable oil or vegan /plant-based butter – to make this recipe vegan just use plant-based butter as well
• Salt

Note that the full ingredients list, including measurements, can be found in the recipe card below.

How To Make Gyro Bread Greek Pocketless Flatbread

1. To make this recipe take a large bowl and add the flour. Mix in the salt before adding the vegetable oil or warmed vegetable butter.
2. Warm the milk and add to the flour mixture stirring it into a dough using a wooden spoon.
3. Knead the dough for 4-5 minutes until it is soft and smooth. Cover the bowl with a cutting board or wrap the dough in plastic wrap and let it rest for 10-15 minutes.
4. Divide the dough into six equal pieces.
5. Work with one piece at a time. Knead the dough once more, take a rolling pin, and roll into a circle about ⅛-inch thick and about 7-8 inches in diameter.
6. Preheat a cast-iron griddle pan or skillet to medium heat. Put the bread on the griddle and cook for 2-3 minutes.
7. When it starts to bubble and brown patches are visible flip the flatbread and cook the other side for another 1-2 minutes or until you see patches here as well.
8. Take out of the pan and wrap in a clean kitchen towel until ready to serve. Repeat for the remaining flatbreads.

Tip

Be sure to heat your cast-iron griddle or skillet properly so the gyro bread can cook for 2-3 minutes per side. Otherwise, the flatbread will dry out and lose its pliability.

Pocketless Flatbread Recipe

Usually, gyro bread or pita bread is a yeast-leavened flatbread common in the Mediterranean and the Middle East. In Greece, it is common to make a pocketless Greek flatbread.

Normally this pocketless bread also contains yeast but why use yeast when you can easily make them without it?

If you use yeast, you always need to proof the dough and let it rise. This takes up at least an hour of your time. The gyro bread we are making today is without yeast but no worries it is still soft and fluffy without pockets.

How To Store Gyro Bread

There are several ways to store your gyro bread.

• Warm – gyro bread is best when cooked and served straight away. Store in a clean kitchen towel to keep them warm
• Room temperature – if you are going to eat the flatbreads within a day or so, you can let them cool completely and store them in an airtight container or Ziploc bag
• Fridge – want to eat it within 2 days you have to option to store the bread in the fridge. Again, store in a resealable bag or food container
• Freezer – want to preserve the flatbreads for a longer time you can put them in the freezer and store them for up to 3 months

How To Reheat Gyro Bread

You have several ways to reheat gyro bread:

• Cast-iron skillet – if you have to reheat one or two gyro bread you can use a cast-iron skillet. Preheat the skillet to medium-hot. Put them in the skillet, warm them for a 1-minute turn, and reheat the other side. Repeat for the remaining bread
• Oven – you can warm them in the oven. Preheat the oven to 350℉/175℃. Wrap the gyro bread in aluminum foil and warm for 5 to 7 minutes or until warm
• Air Fryer – you can also reheat the bread in the Air Fryer. Preheat your Air Fryer to 325℉/163℃ for 3 minutes. Again, wrap the gyro bread in aluminum foil and warm it for 4 to 5 minutes or until warm
• Microwave – you can also reheat gyro bread in the microwave. Cover them with plastic wrap and warm them in the microwave. Heat for 30 seconds and check if the bread is warm else repeat

What Is The Difference Between Gyro Bread And Pita Bread?

This gyro bread is pocketless, meaning you can’t cut the bread and fill or stuff it with meat or other ingredients.

Usually, pita bread contains pockets that allow you to open up and fill it with either shawarma or gyros meat.

What To Serve With Greek Flatbread

You can eat this gyro flatbread with a dip (e.g. Tzatziki Sauce, Tyrosalata, Melitzanosalata) or as a sandwich but you can also serve it with:

• Chicken shawarma
• Greek gyros meat
• Lamb kebobs
• Mexican chicken marinade

Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.

DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS IN YOUR INBOX!

This post may contain affiliate links. Please read my Privacy Policy for more information.

Pin Recipe Print Recipe

Gyro Bread

Mireille

Serves: 6 Prep Time: 15 minutes Cooking Time: 25 minutes

Greek pocketless flatbread this no yeast gyro bread is an easy recipe that you can serve with meat like shawarma, souvlaki, or gyros. Try it!

Ingredients

• 2 cups / 300 gram of plain flour, additional flour for dusting
• 175 ml warm milk
• 50 grams of vegetable oil or vegan /vegetable butter
• ½ teaspoon of salt

Instructions

1. Add flour In a large bowl. Mix in the salt and before adding the vegetable oil or warmed vegetable butter
2. Warm the milk and add to the flour mixture stirring it into a dough using a wooden spoon
3. Knead the dough for 4-5 minutes until it is soft and elastic. Wrap the dough in a plastic wrap and let it rest for 10-15 minutes
4. Divide the dough into six equal pieces. Work with one piece at a time. Knead the dough once more and take a rolling pin and roll into a circle about 1/8-inch thick and about 7-8 inches in diameter
5. Preheat a griddle pan or skillet to medium heat. Put the bread on the griddle and cook for 2-3 minutes
6. When it starts to bubble and brown patches are visible flip the flatbread and cook the other side for another 1-2 minutes or until you see patches here as well
7. Take out of the pan and wrap in a clean kitchen towel until ready to serve. Repeat for the remaining flatbreads

Shop This Recipe

• 

  Cast Iron Skillet

  Buy product
• 

  Double Burner Cast Iron Grill Griddle

  Buy Now
• 

  Gastro Chic Paddle Shaped Cutting Boards

  Buy Now
• 

  Joseph Joseph Nest Measuring Cups

  Buy Now
• 

  OXO Good Grips Mixing Bowl Set

  Buy Now

Nutrition facts

Calories: 270; Fat: 9g; Carbs: 40g; Protein: 6g;

Did you make this recipe?

Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel