LEFTOVER LAMB GYROS ON HOMEMADE NAAN

Leftovers|Breads and Pastries|Greek|Lamb|Tacos

Ingredients

The Lamb:

¾ cup leftover lamb gravy

1 ½ cups beef stock

¼ teaspoon salt

¼ teaspoon black pepper

5-6 cups leftover lamb, sliced thin and cut into bite-size pieces

The Tzatziki Sauce:

2 cups plain Greek yogurt

8 garlic cloves, minced

3 tablespoons fresh dill, chopped

2 tablespoons mint leaves, chopped

1 teaspoon salt

Zest from 1 lemon

2 tablespoons lemon juice

2 cups English cucumber, finely chopped into ¼ dice and pressed with paper towels to remove most of the moisture.

The Naan and Toppings:

4-6 homemade* naan breads (recipe below or use store-bough naan or pitas)

2 tablespoons olive oil

1 head butter lettuce (or Romaine)

1 pint cherry or grape tomatoes, cut in half

1 red onion, finely chopped

1 cup crumbled feta cheese

Instructions

Aerate your flour before measuring, by stirring it around with a fork in a large bowl. This will give you and accurate measurement and keep your dough from being too dry or dense. Measure the 3 cups of the aerated flour into another large bowl.

Add the baking powder, baking soda, salt, and sugar to the bowl and whisk until well combined.

Add the yogurt to the bowl and mix, using a fork, until it starts to come together and is ‘shaggy’ in appearance. Gradually add the milk and, using your hands, massage the milk into the flour until a smooth dough begins to form. Turn the dough onto the countertop and continue to need until dough is cohesive and you can form the dough into a ball. Drizzle 2 teaspoons of olive oil into a clean bowl and place the dough in the bowl. Turn to coat the dough in the oil. Cover it with a damp towel let it rest in a warm spot for 3 hours or longer. Note – you can also make the dough a day ahead and wrap in plastic wrap and keep in the fridge. Bring to room temp for at least 1 hour before making naan.

After the dough has rested, lightly flour your countertop and knead the dough for 2-3 minutes until smooth (if the dough is very sticky, continue to dust with flour). Form the dough into a disk and cut into 8 even wedges. Form each wedge into a ball. Let the balls rest for another 15 minutes under a damp towel on the countertop.

Lightly flour your countertop and roll each ball into a very thin ¼” thick disk.

Heat a large non-stick or castiron skillet over medium high heat and add about 1 teaspoon of olive oil. When the oil is smoking add a dough disk to the pan. When it bubbles up and is golden brown on the bottom (about 1-2 minutes) flip them over and cook for 1 minute on the second side. Add a little more oil to the pan as needed for each naan. Wrap them in a clean kitchen towel to keep warm and soft until ready to serve.