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This Gyro Bread recipe is an easy-to-make recipe for delicious wraps and gyro pitas. Wraps that you buy in the grocery store can often be full of preservatives (have you ever noticed how long they last on your counter?). However, this recipe is a healthier version made with real, simple ingredients and it’s so simple to make to have on hand for easy pitas.
Why You’ll Love Gyro Bread
- Easy: The longest part of this recipe is the resting time. Other than that, it’s a very easy-to-make recipe
- Healthy: This Gyro Bread recipe is made with simple ingredients that are probably already in your pantry
- Versatile: Use this Gyro Bread to make pitas and wraps all-week-long
Ingredients
Rapid-Rise Yeast – Rapid-rise yeast (also known as instant yeast) has finer granules and can be mixed directly into dry ingredients without proofing, and it helps baked goods rise faster.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
All Purpose Flour – For this recipe, all purpose flour works the best. However, you can definitely try to make a whole wheat version with whole wheat flour but most recipes can’t entirely swap the two out for one another. I’d recommend trying to recipe with substituting only 1/4 cup of the all purpose flour with whole wheat flour first, then if it works well, upping the amount. Remember that with baking it’s harder to substitute ingredients than cooking!
How to Make Gyro Bread
- In a large bowl add the flour and yeast and whisk together. Add the salt, whisk and then add the sugar and whisk together again. Pour in the warm water and use a wooden spoon to gently mix together until you have a shaggy dough.
- Put the dough on a lightly floured surface and knead for 5-6 minutes until the dough is more smooth and elastic (it might still be a little tacky / sticky, that’s ok). Shape the dough into a ball and place into a clean bowl, cover with plastic wrap and let rest for 2 hours or until doubled in size.
- Divide the dough into 6 pieces and form each into a ball. On a lightly floured surface, use a rolling pin to roll out into 9 inch circles.
- Heat a cast iron skillet over medium heat and when hot, add one pita to the pan and cook on one side for 3-4 minutes until golden brown on one side. Flip and cook for another 1 minute and drizzle with a bit of olive oil. Flip and cook for another 1 minute. Cook for 1 more minute, flipping every 30 seconds. You’ll cook each pita for 6-7 minutes total. The pita should be a deep golden brown when done. Set aside and repeat until all pita dough is cooked.
Tips and Tricks
- If you love pita bread, try our Fluffy Greek Pita Bread Recipe or our Stuffable Pita Pocket (2 Ingredients!)
- Make a bunch of these in advance and freeze any that you aren’t going to use immediately. This can be a great way to have healthy Gyro Bread on hand
Best served with
How to Store Leftovers
Store leftovers in a Ziploc bag for up to 4 days. You can also freeze leftovers with pieces of wax paper in between each wrap in a Ziploc bag for up to 3 months to have easy, healthy wraps on hand whenever you need them.
Common Questions
The main difference between by pita bread recipes and this Gyro Bread is that this bread is much easier to wrap. It is less thick so you can easily wrap up whatever you want into your Gyro Pita Wraps.
Like any bread, you should consume it in moderation. However, this Gyro Bread recipe is made with simple, real ingredients which makes it healthier than a lot of store bought options that are loaded with questionable ingredients and preservatives.
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Ingredients
- 3 cups (420g) all purpose flour, *Note: for the most accurate results, weigh the flour*
- 2 tsp rapid-rise yeast
- 1 ½ tsp fine salt
- 1 ½ tsp sugar
- 1 ¼ cups warm water
Instructions
Start Cooking- In a large bowl add the flour and yeast and whisk together. Add the salt, whisk and then add the sugar and whisk together again. Pour in the warm water and use a wooden spoon to gently mix together until you have a shaggy dough.
- Put the dough on a lightly floured surface and knead for 5-6 minutes until the dough is more smooth and elastic (it might still be a little tacky / sticky, that’s ok – add up to 1 tsp flour at a time, up to 3-4 tsp to help when kneading if you find the dough sticky). Shape the dough into a ball and place into a clean bowl, cover with plastic wrap and let rest for 2 hours or until doubled in size.
- Divide the dough into 6 pieces and form each into a ball (lightly flour your hands if the dough is sticking a bit while forming into balls). On a lightly floured surface, use a rolling pin to roll out into 9 inch circles.
- Heat a cast iron skillet over medium heat and when hot, add one pita to the pan and cook on one side for 3-4 minutes until golden brown on one side. Flip and cook for another 1 minute and drizzle with a bit of olive oil. Flip and cook for another 1 minute. Cook for 1 more minute, flipping every 30 seconds. You’ll cook each pita for 6-7 minutes total. The pita should be a deep golden brown when done. Set aside and repeat until all pita dough is cooked.Use these pitas to make our Grilled Chicken Gyros
Notes
- If you love pita bread, try our Fluffy Greek Pita Bread Recipe or our Stuffable Pita Pocket (2 Ingredients!)
29 people are discussing this recipe. Join in
I will baked it then I will rate it
Thank you!
Can you make in advance and refrigerate dough until cooking?
yes, I would recommend only refrigerating it for up to 24 hours.
Remove from the fridge, bring to room temp and then follow instrcutions as normal.
Can I use whole wheat flour instead of all purpose?
That should work!
Incredible! And so easy to follow. My son and husband were standing in the kitchen salivating and they had to eat one as I cooked the rest.
hahah yes!! I love this!
This recipe is a sticky mess.! I added exactly the amounts the recipe is calling for but the dough is really sticky. Couldn’t do anything with it, impossible to roll. So please update your recipe the flour / water ratio ain’t correct.
All flour absorbs water at a different rate. Need to add it progressively until you get the right texture.
worked great for me
Hello there, I made this recpie last night and it worked perfectly. Can you please confirm what kind of flour you are using?
These pitas were so easy to make and sooo delicious! I’m never buying them in store again!
This makes me so happy, Catherine! Thank you!!!
This really was the easiest recipe for any sort of bread I’ve ever made. I messed it up multiple times because I don’t pay attention, was sure I didn’t knead it long enough. 2 hours later I was proven wrong and now have a surplus of yummy gyro bread!!
YESS MATTIE! This makes me so happy, thank you hunnie!
I followed the recipe exactly, used all purpose flour, waited 2.5h for the dough to double but the dough was so sticky. It just made a mess. Couldn’t even separate the dough and shape into balls. Adding flour didn’t do much. I decided to stop waste more flour. Not sure what went wrong.
This recipe has a lot of water. I had to use lots of flour when kneading to make the dough usable.
That should not have been the case, follow the recipe exactly and it will work fine!
This is the absolute best pita bread I’ve ever had in my LIFE! I made this alongside the chicken souvlaki recipe with my friend tonight and we both couldn’t get over how good both recipes were. I will say, my pita bread turned out a bit thicker than expected because I didn’t have a rolling pin, but that was the only minor inconvenience. Otherwise, I WILL be making this again!! SO GOOD!
THIS MAKES ME SO HAPPY!!! THANK YOU HUNNIE!!
These are the absolute best!! Thank you for sharing. I’ve made at least 3 different recipes and I’ll be making many more
Thank you so much, Krysten!