Name: Homemade Pork Gyros
Total time: 2 h
Cuisine: Greek
Ingredients: 2 cup Lukewarm water; 1 tbsp Instant yeast; 1 1/2 tbsp Granulated sugar; 5 cup Bread flour; 1 tbsp Fine sea salt; 3 lb Boneless pork Boston butt, sliced 1/2-inch thick; 1 tbsp Dried oregano; 1 tbsp Paprika; 2 tsp Black pepper, freshly cracked; 1 tbsp Kosher salt; 1 tbsp Rosemary, finely chopped; 5 clove Garlic, very finely chopped; 2 tbsp Vegetable oil; 1 Apple, or onion, cut in half to secure skewers; 2 cup Full fat Greek yogurt; 1/2 English cucumber, seedless, grated; 1/4 cup Parsley, very finely chopped; 3 clove Garlic, grated; 2 tbsp Extra virgin olive oil; Salt and pepper, to taste; 2 Russet potatoes, cut into matchsticks; 2 quart Vegetable oil, for frying; 1/2 Red onion, thinly sliced; 2 Roma tomatoes, sliced moderately thin; Salt and pepper, to taste; Fresh parsley, whole leaves for garnish

Method

12 steps. Tap one to mark it done.

Start the pita bread by whisking lukewarm water, instant yeast, and granulated sugar in a vessel until fully dissolved. In a separate large bowl, combine the bread flour and fine sea salt with a whisk. Add the yeast liquid to the flour mixture and mix manually until a rough dough comes together. Work the dough on a clean countertop for 3 to 4 minutes to achieve a smooth texture. Cover the bowl with plastic wrap and allow it to rise at room temperature for 1 hour, or store it in the refrigerator overnight.
Get the oven ready for baking the pita 30 minutes in advance by placing either a baking stone or a reversed baking sheet on the center rack, then preheating to 475.
Deflate the risen dough and split it into 8 portions of equal size, weighing approximately 150g each. Shape every portion into a firm ball, then protect them with a moist towel or oiled plastic wrap and allow them to rest for 15 minutes.
Flatten each ball of dough into a round circle measuring 7 to 8 inches (18 to 20 cm) across. Gently transfer a single circle at a time onto the hot baking sheet or stone. Cook for 1 to 2 minutes so it inflates, turn it over, and cook for an additional 1 to 2 minutes. Take it out right away and envelope it in a clean kitchen towel to retain softness.
To get the gyro meat ready, place the pork Boston butt in the freezer for roughly 1 hour so it is easier to slice, then carve it into 1/2-inch slices. Combine the dried oregano, paprika, cracked black pepper, kosher salt, chopped rosemary, chopped garlic, and 2 tablespoons of vegetable oil in a bowl to make a paste. Coat the pork slices completely with this herb and spice mixture.
Skewer the seasoned pork slices closely together on long skewers, pressing them firmly. Anchor both ends of the skewered meat using half an apple or half an onion to keep everything in place. Set the assembled spit over a wire rack positioned within a baking sheet lined with foil.
Cook the skewered meat at 400.
For the tzatziki, sprinkle a little salt over the grated English cucumber and allow it to rest briefly. Press the liquid out of the cucumber using a fine-mesh sieve. In a medium-sized bowl, mix the drained cucumber with the full-fat Greek yogurt, finely chopped parsley, grated garlic, extra virgin olive oil, and salt and pepper to taste.
To prepare the toppings, submerge the thinly sliced red onion in cold water for 30 seconds, then pour off the liquid. Season the sliced Roma tomatoes with a light sprinkling of salt.
Prepare the french fries by tossing the potato matchsticks with salt, then soaking them in cold water for 15 minutes. Pour off the water and dry the potatoes completely using paper towels. Bring 2 quarts of vegetable oil in a large pot to a temperature of 325.
Raise the heat of the oil to 375.
To construct the gyros, lay a warm pita flat on a surface. Layer on a plentiful amount of the sliced pork, a spoonful of tzatziki, a handful of hot french fries, the seasoned tomato slices, red onions, and fresh parsley leaves. Wrap the bread over the filling and serve immediately.