Gyros are the ultimate grab-and-go Greek street food; soft, chewy flatbreads wrapped snugly around charred meat, salad and always topped with fries – the trickle of juice and tzatziki down your chin is optional. The wraps used for gyros tend to be thicker than regular pitas and are much more pliable and seriously delicious. This recipe couldn’t be easier or quicker – it’s all about the ratios: one part milk to two parts self-raising / rising flour, a little olive oil and a pinch of salt.
Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small
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