ingredients

FOR THE MEAT

• 1 pound impossible “ground beef”
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)

FOR THE TZATZIKI

• 1 cup greek yogurt
• 1 cup grated cucumber, pressed
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 tsp salt

FOR THE NAAN

• t tsp / 4g instant / rapid rise yeast
• 1 cup / 250ml warm water (105°F)
• 2 tbsp / 30g sugar
• 1/4 cup / 60 g milk
• 1 egg
• 1 tsp / 5g salt
• 3.5 cups / 540g four
• 60g / 2 tbsp olive oil

instructions

Make the naan
–
Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy
–
Whisk milk and egg together. Sift flour and salt into a separate bowl. Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix
together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required. Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size.
–
Weigh the dough and cut into 12 equal pieces. Shape each piece into a ball by stretching and tucking the dough under. Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%. Place a round on a lightly-floured work surface, flatten with your hand. Roll out to about 6.5″ wide discs.
–
Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown. Serve hot or set aside to cool for later.

Make the tzatziki
–
combine ingredients 😛

Make the meat
– Add the ground beef to a skillet over medium-high heat and cook until browned, about 5-7 minutes. Add the seasonings and ½ cup of water. Simmer over medium heat until the sauce has thickened around the meat, about 5 minutes.

Adapted from modernfarmhouseeats.com/easy-ground-beef-gyros-with-tzatziki and recipetineats.com/naan-recipe