Looking for a recipe for soft, pillowy flatbread for gyros sandwiches

I live in the NW suburbs of Detroit where we have a Greek restaurant chain named Sero’s that serves the most scrupmtious flatbread for their gyros sandwiches . . . it’s about an 1/8" thick and soft . . . anybody know how to make these at home? Would appreciate any info . . . Thanx

You are talking about Pita Bread - here are a few recipes for you to try:

Easy Pita Bread
Makes 8 rounds

2 cups flour
2 1/4 teaspoons quick-rising yeast
1/2 teaspoon salt
1 1/4 cups hot water (but not boiling)
1-1 1/2 cup flour

  1. Combine first four ingredients in a large bowl.
  2. Beat well about 1 minute.
  3. Then mix in the remaining flour, using just enough to make a soft, sticky dough.
  4. Turn out on floured board and continue to knead for 5 minutes.
  5. Divide into 8 balls.
  6. Roll out each one to about 1/4 inch thick and 6 inches in diameter.
  7. Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don’t have it).
  8. Let rise in warm place for 25-35 minutes .
  9. Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
  10. Wrap immediately in a dishtowel for 3 or 4 minutes.

Pita Bread

2 1/2 c Warm water
1 t Sugar
3 1/2 t Active dry yeast
1/2 t Salt
5 1/2 c Whole wheat flour

Place water and sugar in large bowl and stir. Add yeast and stir
slightly. Let rest for 5 minutes. Mix in salt and flour gradually,
starting with 3 1/2 cups flour then adding the rest. More or less
water may be required, depending on the brand of the flour. Use
enough flour to prevent dough from clinging to bowl.

Knead well for 5 minutes. Place a little vegetable oil on palms
of hands and smooth all over to prevent crusting. Cover with
plastic, then a cotton towel, and allow to rest for 1/2 an hour.

Set oven at 500F. Divide dough into 8 balls. Roll out each ball
into 1/4-inch thickness. Let rest covered for 20 minutes on
generously floured table or counter top. Bake on ungreased cookie
sheets for 5-8 minutes or until lightly browned. The higher the
oven temperature the better the results. May be kept in a plastic
bag in the refrigerator for several days or may be frozen.

To warm pita, place on the rack in the oven at 300F for 1-2

Tips: Make sure there are no creases in the dough and that the
pitas are lying flat on the cooking sheet.

(Yield 6 large pitas, or 12 smaller ones)

3-1/2 cups of flour (1/2 cup can be whole wheat flour)
1 cup warm water
1/2 packet of yeast
1 tsp. honey or sugar
1 tsp. salt

Put water in a medium-sized bowl and add the 1/2 packet of yeast. Let it sit for about 5 minutes (it’ll become foamy).

Add salt and honey/sugar. Stir until dissolved completely.

Add flour 1 cup at a time, using a wire whisk to stir it up. You’ll need to
switch (as the dough gets stiffer) to a wooden spoon, then your hands. You can knead right in the bowl at this point, adding flour to combat stickiness.
Once dough is smooth, you may want to take the dough out and put it in a
different bowl, or rinse out (and dry) the bowl you’ve kneaded it in to get
rid of the excess flour. The recipe calls for oiling the bowl and the dough
at that point.

Next, cover with a towel and let it rise until it is about doubled. (This
will take about 2 hours because there is less yeast in this dough).

Once doubled, punch down the dough, and transfer to a floured surface. Knead for about 5 minutes, then divide into 6-12 pieces (balls). Make sure you have plenty of flour on your work surface at this point. Knead each ball a little bit, then roll flat with a rolling pin. (Flip it over when you are
working with them so it won’t stick to the pin). Flatten until it is about
1/16" thick to 1/8" thick.
Once you make your ‘circles,’ let them rest for 30 minutes. It’s best to
separate them on a plate with waxed paper or a towel.

Preheat your oven to 500 degrees F

Just prior to baking, spray a cookie sheet and put it in the oven for a few
minutes to heat up.

Once your circles have finished ‘resting,’ arrange as many as will fit on
your cookie sheet without touching. Bake for 6-8 minutes, until golden
brown. Watch them! They cook fast!

Upon removal from oven, put in a paper bag with a damp cloth and close the
bag. Let them sit this way for about 15 minutes, or better yet, let them
cool completely. This maintains their suppleness. Next, transfer to plastic

Pita Bread Recipe

* 2 cups plus 1 tablespoon all-purpose flour
* 1 cup pastry flour
* 1 cup warm water (110 degrees F)
* 1 teaspoon active dry yeast
* 1 tablespoon applesauce
* 1/2 teaspoon salt
* 1 1/2 teaspoons white sugar
* olive oil

Dissolve the yeast and sugar in the warm water.

Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and the applesauce and knead. If too sticky add 1 tablespoon of all-purpose flour until you get the right consistency.

If too dry, add 1 tablespoons of water at a time until you get the right consistency.

Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out until it’s anywhere from a 6 to 8 inch circle.

There are two ways to cook pita bread. The flavor is a bit different with both.

Baked Pita:
Preheat oven to 500° and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag.

Fried Pita:
Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look be flat and look something like a tortilla when you’re done. Put in a plastic bag once it has cooled a bit.