Gyros with Naan Bread

I love the soft, chewy texture of Naan bread and the salty seasonings of a gyro topped with tzatziki...which is why my variation of this Greek classic has an twist of the Middle East!

For the Naan bread:
1 package of yeast (.25 oz)
1 Cup warm water
1/4 Cup of white sugar

Combine these ingredients and set aside for 10-15 minutes.
Then add:
4.5 Cups of white flour (you can also use equal portions of wheat and white if you prefer)
1 beaten egg
2 Tablespoons of milk
2 Teaspoons of salt

Knead until the dough pulls away from the bowl and ingredients are well combined. Place in a well oiled bowl and cover with a warm damp cloth. Keep in a warm, dry place for about 1 hour or until dough doubled in size. I like to turn the place my rising dough in the laundry room and turn the dryer on! This keeps the yeast happy and growing on cold winter days :)

As your dough is rising, prepare the gyro meat. 
1 lb ground lamb
1 lb ground beef
4 cloves of crushed garlic
2 Tablespoons marjoram
1 Tablespoon rosemary
1 minced onion
Salt, pepper, and parsley to taste

Place everything into the food processor to combine.  If using a rotisserie, shape the meat mixture into a small cone and wrap with plastic.  Place in the fridge for at least 30 minutes to hold shape.  If you are using the oven, press the meat into a baking pan.

Cook at 325 for about 1 hour or until internal temperature reaches 160.  If using a rotisserie, the temperature should be the same, but watch for browned edges.  Put foil around the outside if the meat is cooking to fast to avoid burning it.
For oven: place the pan of meat into a larger pan of water to create additional moisture in the oven and keep heating evenly distributed.

While the meant is cooking, you can make the tzatziki.  However, I find that the tzatziki is best after about 24 hours of "mingling".  Combine the following ingredients:

16 oz plain Greek yogurt

Fresh dill, about 5-6 sprigs

1 large cucumber, peeled, seeded, and chopped

1 tsp salt

1 tsp pepper

4-6 large cloves garlic, finely minced

1 tablespoon olive oil

2 tsp vinegar

Now that the tzatziki is finished and the meat is almost cooked, prepare the doubled naan dough and separate into balls that are just smaller than fist size.  Roll each ball into a thin disk and place them on an oiled heated skilled (medium temperature) until golden brown on each side. Brush with butter if desired.

After the meat is cooked, let it rest for about 15-20 minutes. Slice the gryo meat and top with lettuce, tomato, onion, and tzatziki.  Enjoy!