Flatbread

Makes 5 Gyros

Calories: 214

Carbs: 37 g

Fiber: 0 g

Protein: 7 g

Grade: D-

Cost: $0.21

1. WHISK and RESERVE

   1. • 120 g water, room temperature (78 g)

      • 30 g yogurt, room temperature  (20 g)

      • 20 g olive oil  (13 g)

2. WHISK together

   1. • 240 g AP flour  (156 g)

      • 7 g instant yeast (5 g)

      • 5 g salt (3 g)

3. COMBINE flours with wet ingredients and FORM BALL (2 minutes of SPOON KNEADING)

4. REST ball for 15 minutes (PROOF BOX) then SPOON KNEAD 2-times (50 strokes) 15-minute intervals, then HAND KNEAD twice, 15-minute intervals

5. PROOF BOX for 45 minutes (about double)

6. MEANWHILE, HEAT OIL over LOW HEAT for 5 minutes then COOL

   1. • 2 T olive oil

      • 1/4 t sesame seeds

      • 1/4 t thyme

      • 1/4 t oregano

      • 1/4 t sumac

      • 1/8 t salt

7. DIVIDE into 4 balls

8. ROLL into 1/8-inch flatbreads

9. FRY, BRUSH with oil, and PLACE in tortilla warmer