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JACKFRUIT GYROS

Servings: 2 people

Ingredients

  • 400 grams jackfruit meat
  • 2 teaspoons smoked paprika (mine was mild)
  • 2 teaspoons oregano
  • 1 teaspoon cumin powder
  • ½ teaspoon chilli powder (or to taste)
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • Salt, to taste

Tzatziki:

  • 2 small cucumbers
  • 1 cup thick yogurt
  • 2 garlic cloves, minced
  • Salt, to taste

Flatbreads:

  • 1 cup flour
  • ¼ cup yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Pickled onions:

  • 1 medium onion, sliced
  • 2 tablespoons lemon juice
  • ½ teaspoon salt

Instructions

First pickle your onions:

  • Toss sliced onions with salt and lemon juice. Squeeze the onions a bit as you toss. Let them steep until you need them. This can be made up to 2 weeks in advance and refrigerated.

Flatbreads:

  • Add the flour, yogurt, baking powder, olive oil, and salt to a large bowl. Add enough water to make a shaggy dough. Tip out onto your counter and knead to a smooth ball. Set aside for 15 mins.
  • Divide into 6 pieces. Roll them out using more flour if necessary to avoid sticking. Lightly oil a pan and cook on both sides. Place them one on top of the other in a hot pack or in a loosely bundled cloth. Set aside.

Tzatziki:

  • Grate the cucumbers and squeeze out all the excess moisture from them. Add to a bowl and mix in yogurt, garlic, and salt. Set aside.

Jackfruit:

  • Add the jackfruit, smoked paprika, chilli powder, oregano, cumin, pepper and salt to a bowl. Toss the jackfruit in this spice mix. Break up some of the bigger pieces with your fingers. 
  • Heat 2 tablespoons of olive oil in a pan and cook the jackfruit until nicely browned. Add more oil if necessary.
  • To serve: Spread a dollop of tzatziki on your flatbread. Top with a generous amount of jackfruit meat, and sliced tomatoes and pickled onions.