The $2 Gyro | But Cheaper

Ingredients

• 487 g lukewarm water
• 14 g instant yeast
• 18 g granulated sugar
• 750 g bread flour
• 15 g fine sea salt
• 3 g dried oregano
• 9 g paprika
• 6 g fresh cracked black pepper
• 9 g kosher salt
• 3 g finely chopped rosemary
• 5 cloves garlic
• 30 g vegetable oil
• 450 g full fat Greek yogurt
• ½ cucumber seedless English cucumber
• 15 g finely chopped parsley
• 3 cloves garlic
• 18 g extra virgin olive oil
• 2 Roma tomatoes Roma tomatoes
• 2 russet potatoes russet potatoes
• 2 quarts vegetable oil

Steps

1. 1

   In a container, combine 487g of lukewarm water, whisk in 14g of instant yeast, and 18g of granulated sugar until dissolved.

   ▶ 1:24
2. 2

   In a large bowl, mix 750g of bread flour with 15g of fine sea salt.

   ▶ 1:28
3. 3

   Add the yeast mixture to the flour mixture and stir by hand to form a shaggy dough.

   ▶ 1:33
4. 4

   Knead the dough for 3-4 minutes until smooth, then cover with plastic wrap and let it rise at room temperature for 1 hour or refrigerate overnight.

   ▶ 1:44
5. 5

   30 minutes before baking, preheat your oven to 475°F (245°C) with an inverted baking sheet or baking steel inside.

   ▶ 1:56
6. 6

   Punch down the dough and divide it into 8 pieces, each about 150g. Form each piece into a ball and let rest for 15 minutes under a damp towel.

   ▶ 2:05
7. 7

   Roll each ball into discs about 7-8 inches wide. Bake each disc in the preheated oven for 1-2 minutes on each side until puffed and lightly browned, then keep warm in a towel.

   ▶ 2:12
8. 8

   Slice 1.3kg of boneless pork Boston butt into half-inch slices, optionally freeze for an hour before slicing.

   ▶ 2:20
9. 9

   Make a spice mix with 3g of dried oregano, 9g of paprika, 6g of fresh cracked black pepper, 9g of kosher salt, and 3g of finely chopped rosemary. Add 5 cloves of finely chopped garlic and 30g of vegetable oil to form a paste.

   ▶ 2:32
10. 10

    Rub the spice paste onto the pork slices, then stack them onto skewers, creating a meat tower.

    ▶ 2:39
11. 11

    Place the skewers on a foil-lined baking sheet with a wire rack and roast in a preheated oven at 400°F (200°C) for about 45 minutes, rotating often, until the internal temperature reaches 155-160°F (68-71°C). Let rest for 15 minutes before slicing.

    ▶ 2:49
12. 12

    For the tzatziki, combine 450g of full-fat Greek yogurt with half a grated seedless cucumber (squeezed to remove excess moisture), 15g of finely chopped parsley, salt and pepper to taste, 3 grated cloves of garlic, and 18g of extra virgin olive oil.

    ▶ 2:59
13. 13

    Slice 2 Roma tomatoes moderately thin and salt just before serving. Slice a red onion thinly and soak in water for 30 seconds before draining.

    ▶ 3:06
14. 14

    Cut 2 russet potatoes into matchsticks, soak in water for 15 minutes, then drain and dry. Heat 2 quarts of vegetable oil to 325°F (163°C) and fry the potatoes in batches for 1-2 minutes until barely cooked. Increase the heat to 375°F (190°C) and fry again until golden brown. Drain and salt immediately.

    ▶ 3:07
15. 15

    To assemble, place a generous amount of sliced pork on a pita, add tzatziki, hot fries, tomato slices, and red onion. Optionally top with fresh parsley.

    ▶ 3:10