Greek gyros peynirli

Instructions

For the peynirli

Step 1

Add the flour, salt and butter in a mixers bowl and mix for 2 minutes for the butter to wet the flour.Add the sugar, yeast and lukewarm water. Add enough water until the dough is soft and pliable. The dough will be on the wet side. Oil a big bowl, add the dough, cover and let is rest for a minimum of 1 hour.

Step 2

Once the dough has doubled in size,remove from the bowl and split in 5 pieces (4 if you want to make bigger peynirlis). Roll out the balls of dough in oval shapes. Wet the edges with some water.

Step 3

To form the peynirli, fold the half of the bottom edge first and then the other half raising it slightly and placing it under the first fold. Secure the edges by pressing them firmly. Start folding the upper edge in the same way you did for the bottom. Then roll the long edges inward to create a barrier as much or as little as you like-this will help keep the filling in place.

Step 4

Let the peynirli rest for 30 minutes. Pre -heat the oven at 200ºC.  Bake the peynirli for around 15 minutes or until nicely golden.

For the gyros

Mix the yogurt, oil, spices and seasoning in a bowl. Add the chicken and let it marinate for a minimum of 1 hour. Overnight is best

To cook

Preheat the oven at 200ºC. (Ideally, when peynirli are resting for 30 minutes). Place the chicken in any sort of grill you might have so that the meat is elevated and fat drips away. Cook for 20 minutes. Once ready, remove from the oven and cut them as finely as you like to resemble Greek gyros. (once the gyros is ready, you can bake the peynirli as well). Heat a non-stick pan and add the chicken. Cook it for a further 5-10 minutes until nicely golden and somewhat crunchy.

To assemble: 

Take a peynirli and add some chicken gyros. Serve with some homemade tzatziki, onions and tomatoes or anything you enjoy really!