Gyros Flatbread Recipe

Activate yeast and mix dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Make a well, add yeast mixture and olive oil, then stir until a shaggy dough forms.

Knead and rise

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 hour.

Divide and rest

Punch down the dough and divide into 6 equal portions (for medium-sized flatbreads). Cover and let rest 15 minutes to relax the gluten before shaping.

Shape and cook flatbreads

On a lightly floured surface, roll each portion into a 7–8 inch round, about 1/8" thick. Heat a heavy skillet or griddle over medium-high heat and brush lightly with oil. Cook each flatbread 1–2 minutes per side until puffed and lightly charred in spots. If using butter, brush warm flatbreads lightly after cooking. Keep warm wrapped in a clean towel.

Marinate pork

In a bowl combine 1/4 cup plain yogurt, 2 tablespoons olive oil, 1 tablespoon sweet paprika, 1 teaspoon smoked paprika, minced garlic, dried oregano, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the thinly sliced Iberico pork and toss to coat. Cover and refrigerate at least 30 minutes, ideally 2 hours (up to overnight) for maximum flavor.

Sear or roast pork

For a quick stovetop method: heat a large skillet over high heat with 1 tablespoon oil. Add marinated pork in a single layer (work in batches if necessary) and sear 2–3 minutes without moving to get a good crust, then stir and cook until cooked through and slightly caramelized, about 4–5 minutes total per batch. For oven: preheat to 425°F (220°C), spread pork on a rimmed baking sheet and roast 10–12 minutes, turning once, until edges brown. Rest pork 5 minutes, then slice or shred into bite-sized pieces.

Finish with paprika

If desired, toss the cooked pork with an extra 1 teaspoon smoked paprika or sweet paprika to intensify the paprika flavor and adjust salt to taste.

Prepare cucumber

Grate the seeded cucumber and place in a fine mesh sieve or clean kitchen towel. Sprinkle with a pinch of salt and press or squeeze to remove excess water. This prevents a watery tzatziki.

Make tzatziki

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 grated garlic clove, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Chill at least 15 minutes for flavors to meld.

Prep vegetables and cheese

Thinly slice the red onion and tomato. Crumble feta if using. Chop parsley. Keep these ready for assembly.

Warm a flatbread, spread 1–2 tablespoons of tzatziki down the center, add a generous portion of warm Iberico pork (about 3–4 oz per flatbread), top with sliced tomato, a few rings of red onion, a sprinkle of chopped parsley and optional crumbled feta. Fold or roll and serve immediately. Repeat for remaining flatbreads.

Serve suggestion: accompany with lemon wedges and additional paprika or chili flakes to taste.