BREAD FOR A GYRO CROSSWORD RECIPES

Steps:

• Combine salt, whole wheat flour, and 3 cups all-purpose flour in a large bowl. Whisk yeast, sugar, and 1¼ cups warm water in a medium bowl and let sit until foamy, about 5 minutes. Make a well in center of dry ingredients and pour in yeast mixture, then 2 Tbsp. oil. Mix with a wooden spoon until a shaggy dough forms; turn out onto a work surface and knead dough, dusting with all-purpose flour as needed, until dough is smooth, firm, very elastic, and no longer sticky, 8–10 minutes. Place in an oiled large bowl, cover, and let sit in a warm spot until doubled in size, 60–75 minutes.
• Punch down dough, turn out onto work surface, and divide into 12 equal pieces. Roll each piece into a ball; place on a lightly floured rimmed baking sheet. Dust tops of balls with flour; cover loosely with plastic wrap. Let sit in a warm spot until nearly doubled in size, 45–60 minutes.
• Prepare a grill for medium-high heat. (Alternatively, heat a dry large cast-iron skillet over medium-high.) Working with 1 ball of dough at a time and keeping remaining balls covered, roll out on a floured surface to a 7" round. Grill until puffed and blistered in a few spots but still soft, 45 seconds per side.
• Do Ahead: Dough can be made 1 day ahead. Let rise before proceeding. Cover and chill. Flatbread can be cooked 30 minutes ahead. Let cool slightly, then wrap in foil and keep warm in a 250° oven.

Steps:

• Combine all ingredients in a bowl, and mix well.
• Knead the mixture on the counter for 10 minutes - just like you're kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. I'm no Alton Brown, but I think the thing we're doing here is melting the fat so that we get a nice smooth texture in the end.
• Form into a flat loaf - I like to put the meat onto a piece of wax paper, and flattening it into a 3" high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
• Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that's my favorite way, just be sure to turn often so as to distribute the juices.
• Allow to cool for at least 10 minutes before slicing thin.