Greek Gyros Pita Bread

Ingredients for 4 servings:

• ½ head of white cabbage
• 1 onion(s)
• ½ cup sunflower oil
• ½ cup white wine vinegar
• salt and pepper
• 3 pork schnitzels
• 2 tbsp paprika powder
• 2 tbsp chili powder
• 1 tbsp oregano
• olive oil
• 2 garlic cloves
• Salt and pepper, white
• 500 g flour
• 1 cube of yeast
• 2 tbsp olive oil
• 300 ml water
• 1 tsp sugar
• 1 tsp salt
• some thyme
• some sea salt, coarse
• 2 cups yogurt, Greek
• 1 cucumber(s)
• 2 garlic cloves
• salt and pepper
• 1 onion(s), cut into very fine rings

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour 20 minutes

Homemade, with coleslaw and tzatziki

The day before: Cut the pork schnitzel for the gyro into thin strips, season with salt and pepper, and mix with the remaining ingredients in a bowl. Add plenty of olive oil and let it sit in the refrigerator for about 24 hours. Cut the white cabbage into strips and create a marinade from oil and vinegar with a teaspoon each of salt, pepper, and sugar. Dice the onion and add it. Heat the marinade on the stove and pour over the cabbage. Let it sit in the refrigerator for about 24 hours. The day it’s ready, we start with the tzatziki: Peel and coarsely grate the cucumber and mix with salt, pepper, the crushed garlic cloves, and the yogurt. Let it sit. Next, make the bread dough by mixing all the dough ingredients except the salt and thyme together and kneading into a smooth dough. Let the dough rise in a warm place for about 45 minutes. Then add 1 teaspoon of salt to the dough, knead thoroughly again, and form it into a roll. Form 5-6 equally sized round loaves with a rolling pin and let them rest for another 20 minutes. In the meantime, sear the meat in a pan until crispy. Don’t overcook, or it will become very dry and tough. Drain the coleslaw in a sieve. Season the tops of the loaves with thyme and sea salt. Place them in the preheated oven (220°C) and bake until the desired degree of browning is achieved. Cut the bread in half (but don’t cut all the way through), spread tzatziki on the base, add the meat pieces, and top with the coleslaw and onion rings. Cover and enjoy!