Seitan Gyros with Whole Wheat Pita

For the past month or so, the hubby and I can’t seem to get enough Greek food into our systems.  I guess it all started when we had the most amazing hummus at a tiny Mediterranean restaurant near our home.  It’s all I can think about!  Fortunately, hummus is fairly easy to make and so is whole wheat pita, otherwise we’d be going broke right now! 

Since Becky already posted the World Creamiest Hummus, I won’t be giving you another hummus recipe, though I will mention that I like adding Greek yogurt to the aforementioned.  However, I don’t want to just give you the pita recipe and be done with it (even though the pita is definitely delicious enough to eat on its own).  Therefore, I’ve decided to make seiten gyros! 

I’m not going to give you a specific seitan recipe as they all tend to follow the same basics.  Feel free to use your favorite recipe or Becky’s version.  The main differences between recipes are how you season them and you should feel free to do this however you like.  Once you’ve cooked or boiled the seitan, cut it into thin strips, as thin as humanly possible.  I would have tried using a cheese peeler, if only I had one.  You can crisp them on a frying pan with some olive oil, if you so desire.  Here is what mine looked like when I was done.

The whole wheat pita could not be simpler.

Whole Wheat Pita

Preheat oven to 500 F

  • 4 cups whole white wheat flour (or whole wheat pastry)
  • 1 tablespoon yeast
  • 1 teaspoon salt
  • 1-1/4 cup warm water

Sift 2 cups of the flour and the yeast into a mixing bowl.  Stir the warm water and salt into the flour gradually.  Once water and flour have mixed add the final cups of flour.  Knead the dough until flour has mixed in completely.

Form dough into small balls and roll flat with a rolling-pin.

Place the pitas straight onto your oven grill and let bake until they puff up. 

It only takes a short amount of time for the puffing to occur (less than 2 minutes), so turn your oven light on and watch it. 

Once the pitas have puffed up, take them out of the oven and let cool.

While you’re waiting, you can whip up some delicious garlic cream sauce.

Garlic Cream Sauce

  • 1/2 can full fat coconut cream (it’s best if you use a can that you can’t hear the liquid in it when you shake it.  That means it’s creamed up and ready to go)
  • 2-3 roasted garlic cloves
  • 1/4 teaspoon guar gum (if not thick enough)

Blend ingredients in your blender or food processor.  I will warn you, if you use your food processor, be sure to cover up the hole on top, otherwise you will have a mess on your hands. 

Once the pitas have cooled down, cut in half and expand the pocket if  not completely hollow.  Stuff the pitas with seitan and top with your garlic cream or hummus. 


~Elesha, a skinnyfat girl

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1 Comment

  1. This looks amazing!


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