"DONAIRS (GYROS)

By RoketJSquerl

These homemade donairs are so easy to make and the whole family will love them! Serve them with flatbread and lots of toppings for a fun and easy meal!

Ingredients

• For the bread:
• Soft Flatbread Recipe:
• 1 1 1 cup Very Warm Tap Water
• 2-2 1/2 2-2 1/2 1/2 cups All-Purpose Flour
• 1 1 1 teaspoon Instant Yeast
• 1 1 1 tablespoon Olive Oil
• 1 1 1 teaspoon Salt
• For the meat:
• 1/2 1/2 1/2 pound (225 g) ground beef or lamb
• 1/2 1/2 1/2 pound (225 g) ground turkey
• 2 2 2 tsp all-purpose flour
• 1/2 1/2 1/2 teaspoon parsley
• 1/2 1/2 1/2 teaspoon oregano
• 1/2 1/2 1/2 teaspoon garlic powder
• 1/2 1/2 1/2 teaspoon onion powder
• 1/2 1/2 1/2 teaspoon pepper
• 1/2 1/2 1/2 teaspoon salt
• For the donair sauce:
• 2 2 2 tablespoons mayonnaise
• 1 1 1 tablespoon milk
• 1/2 1/2 1/2 teaspoon white vinegar
• 1 1/2 1 1/2 1/2 teaspoons granulated sugar
• For serving:
• wrap style bread ( flatbread , tortillas or pita bread work well)
• hot sauce (we like Frank's Red Hot )
• cucumber, sliced
• lettuce (leaf or romaine)
• tomato, sliced
• red onion, diced
• feta cheese, crumbled
• black olives, sliced

Details

Adapted from bake-eat-repeat.com

Preparation

Step 1

Directions for the bread:
In the bowl of a stand mixer with the dough hook attached, mix together the water, 2 cups of flour, yeast, olive oil and salt. If the dough isn’t coming together and clearing the sides of the bowl, sprinkle in more flour, a couple tablespoons at a time until it clears the sides and bottom of the bowl. Knead the dough for 5 minutes in the machine, or 8-10 minutes by hand.

Place the dough in an oiled bowl and cover tightly with plastic wrap. Let the dough rise until doubled, about one hour. Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap, for 10 minutes. Roll out the pieces of dough into 6-8 inch circles, as evenly as possible. Dry fry them on a hot skillet or electric griddle for 2-3 minutes per side, or until they are puffed a bit with some browned spots. If they are taking longer to cook, increase your heat so that they don’t dry out.

Stack the cooked flatbread on a wire rack under a clean tea towel to keep them soft. Store in a plastic bag after they have cooled.

Preheat the oven to 375 degrees F.
Combine the ground beef or lamb, ground turkey, flour, parsley, oregano, garlic powder, onion powder, pepper and salt in a large bowl and mash with a potato masher until very well combined. You want it to be a very uniform mixture, much more processed than for something like meatballs. You can even use a food processor if you like, but I usually just mash it well.
Dump the meat mixture onto a broiler pan or rimmed cookie sheet, and form it into a long, wide loaf shape, about 1 to 1 1/2 inches tall. Place in the oven and bake for 55 minutes or until cooked through. The internal temperature should be 180 degrees F.
While the meat is cooking, whisk together the mayo, milk, vinegar and sugar for the donair sauce and put it in the refrigerator until the meat is ready. Prepare the toppings for the donairs.
When the meat is cooked, slice it into thin slices (a long serrated knife works best for this) and serve with the bread, toppings and sauces.
Notes

This recipe can be easily doubled if you're cooking for more people or just want leftovers for lunch the next day. The meat tastes great cold as well if you have leftovers.