melted coconut oil
Warrior Bread Mix
pinch of salt
of an onion, grated
dried ground thyme
dried ground rosemary
Black pepper to taste
salt and pepper
of an onion, chopped
of an english cucumber, chopped
Preheat oven to 350 F.
Line 4 1/4 sheet pans with parchment paper and brush with melted coconut oil.
Mix the bread mix with the water in a large bowl and add the salt. Whisk to combine.
Pour the mixture evenly into the 4 sheet pans in a thin layer.
Put the sheet pans into the oven and cook for about an hour until they are mostly firmed up. Remove from oven and allow to cool for 5 minutes. The bottom will not be fully cooked yet.
One by one, carefully flip the wraps on the sheet pan and gently peel off the parchment paper. Put them back into the oven for another half hour. Remove from oven and allow to cool.
Meanwhile, mix the lamb with the onion, garlic, cumin, thyme, rosemary, salt and pepper.
Line a loaf pan with parchment paper and add the meat. Top with more parchment and place another loaf pan on top to press the meat. Allow to press on the counter for 30 minutes.
Place the meat into the oven with the extra loaf pan on top still. (this can cook along with the wraps at the same temperature) Cook for 45 minutes until fully cooked. Remove from oven.
Remove the meat from the pans, it will have a lot of fat and liquid around it. Wrap it and allow to fully cool in the fridge. Thin slice to make the gyro meat.
Mix the tzatziki ingredients in a bowl. Mix the tomato, cucumber, and onion in another bowl.
One by one, put one of the wraps on the work surface, cutting off any crispy edges. Put the gyro meat down first, then top with the cucumber salad, then the tzatziki.
Wrap it up using parchment paper to keep the bottom closed. Serve.
Recommended cookware: 4 1/4 sheet pans and 2 loaf pans.