Frybread Gyros or as I call them Frygyros

                                                                                              

The great taste of Native American Frybread combined with the great Greek Gyro to make this wonderful Frygyro! Take Note you will want to make the Gyro Sauce at least 1 hour before serving but  day ahead is even better!

For the Frybread:

4 Cups Flour , Bread flour is best but regular flour is good too!

1 & 1/2 TBS Baking Powder

2 TSP Sea Salt or regular salt

2&1/2 Cups Warm Milk

2 inches of oil heated in a large skillet, dough should sizzle when it hits the oil but do not heat oil that is smokes!

Mix all the dry together, stir in the warm milk & mix well. Let dough rest for 1o minutes. Pat into 8 circles about 8 inches round. Fry one at a time turning once as soon as the dough is bubbling on the top & golden a light golden brown on the bottom. Fry bottom side to that same golden brown. Remove from oil & drain on paper towels, Frybread will be fine if you stack them on top of each other as long as you have paper towels between them! Make your meat & toppings!

Meat:

1&1/2 LBS. Steak Sandwich Meat, my butcher cut mine on the thicker side instead of chipped like you buy for steak sandwiches!

2 TBS oil

Salt to taste

Fry meat in the oil & season with the salt. Fry until the meat is no longer pink. Let simmer until tender about 1/2 hour. Keep warm.

Gryo Sauce:

1 Cup Plain Yogurt

1 TSP Lemon Juice

1 TBS Crushed Garlic

1/2 Cup Peeled & small diced Cucumber

Make this at least 1 hour before serving!

TOPPINGS

Shredded Lettuce

Diced Tomato

Thin Sliced Red Onion

Feta Cheese

Use as much or as little of the topping you choose!

Place 1 warm Frybread on a plate. Spoon on about 1/4 Cup of the meat. Top with the toppings you are using! Fold in 1/2 or eat with a knife & fork! AMAZINGLY DELICIOUS!