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Gyro Bread

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This gyro bread or pocketless Greek flatbread is easy and fast!

Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #gyrobread #pitabread #pocketlesgreekflatbread

Because this bread doesn’t contain any yeast or other leavening agent but they are still soft and fluffy. These are on the table in no time because you only need to let the dough rest for a short time. So, are you ready to learn how to make gyro bread? Let’s get started!

Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe

Pocketless Flatbread Recipe

Usually, gyro bread or pita bread is a yeast-leavened type of flatbread common in the Mediterranean and the Middle East.

In Greece, it is common to make a pocketless Greek flatbread.

Normally these pocketless bread also contain yeast but why use yeast when you can easily do without it.

If you use yeast, you always have 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.

Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe

Gyro Bread Ingredients

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
  • Milk
  • Vegetable oil or vegan /vegetable butter
  • Salt

 Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe

How To Make Gyro Bread Greek Pocketless Flatbread

In a large bowl and add the flour. Mix in the salt before adding the vegetable oil or warmed vegetable butter.

Warm the milk and add to the flour mixture stirring it into a dough using a wooden spoon.

Knead the dough for 4-5 minutes until it is soft and smooth. Wrap the dough in plastic wrap and let it rest for 10-15 minutes.

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.

Preheat a cast-iron griddle pan or skillet to medium heat. Put the bread on the griddle and cook for 2-3 minutes.

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.

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 in about 2-3 minutes per side.

Else the flatbread will dry out and lose its pliability.

Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe

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 and warm 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℉. 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℉ for 3 minutes. Again, wrap the gyro bread in aluminum foil and warm 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

 Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe

What Is the Difference Between Gyro Bread and Pita Bread?

This gyro bread is pocketless, meaning you can’t cut the bread and fill 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 flatbread with a dip or as a sandwich but you can also serve it with:

Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe

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Make no yeast gyro bread a great pocketless Greek flatbread that you can eat with your favorite meats, fish or as bread. Easy to make and so tasty. Visit thetortiliachannel.com for the full recipe #thetortiliachannel #gyrobread #pitabread #pocketlesgreekflatbread

Gyro bread

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

Greek pocketless flatbread this no yeast gyro bread is an easy flatbread 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

Nutrition facts

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

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4 Comments

  • Reply
    Sharonmcgrath
    May 13, 2020 at 5:04 pm

    Hi can I put yeast into this recipe ? It sounds great so I’m gona try it

    • Reply
      Mireille
      May 13, 2020 at 7:45 pm

      Sharon,

      I do not put yeast in this recipe when I put it in a hot skillet the bread rises like a balloon and remains fluffy when you keep it warm underneath a clean kitchen cloth.

      Never used yeast in my gyro breads but I can imagine you can use it. Curious to know how they turn out so if you make them with yeast I will be happy to hear the result.

  • Reply
    Mandy
    October 26, 2021 at 9:56 am

    Made this tonight…husband barely believes I made it lol ! I thin sliced some left over lamb, chopped up an overly ripe tomatoe half a cucumber and a little onion. Got out the tzazikee and feta, So put a little sauce. slice of provolone and the add reheated sliced lamb. Top with cucumbers bits a little onion and tomato. add the diced feta and dab more sauce. Grind some pepper on top and munch out! He’s still high fiving me! Ha…I am the gyro queen!

    • Reply
      Mireille
      October 26, 2021 at 10:22 am

      Mandy,

      Love it! So great to read your husband loved it and you impressed him with this recipe. You are definitely are the qyro queen 😀 !

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