Perfect for all our vegetarian friends, this delicious Yiros will satisfy even the most dedicated meat eaters too! It can get a bit hot and smokey in the kitchen when The Greek Vegetarian is cooking up a storm, which is why we loooooved used the awesome Miele cooktop with integrated downdraught extractor from Spartan Campbelltown. So cool!
Makes 8-10 yiros.
2.5 cups natural Greek yoghurt
2.5 cups self raising flour
800 grams mini oyster mushrooms
Juice of 1 lemon
2 cloves garlic, minced
2 tbsp dried oregano
Mixed lettuce leaves
2 punnets cherry tomatoes, halved
1 large onion, finely sliced
Salt & pepper
Tzatziki for serving
In a mixing bowl, combine the yoghurt and flour and mix with a spatular until the ingredients are well combined. Turn out the dough onto a floured surface and knead for 5 minutes until the dough is smooth. Roll into a bowl and cover with clingfilm and leave on the bench top for 5 minutes.
Meanwhile heat a few tablespoons of oil in a large skillet pan on medium heat and cook the minced garlic until fragrant. Add in the mushrooms and sauté until they are slightly charred. Season well with salt and pepper and sprinkle in the oregano. Add in the lemon juice and cook until the mushroom are soft and cooked through.
To make the pita bread, lightly knead the dough onto a lightly floured surface for a few minutes. If the dough is sticky at this point, you can add some additional flour to the dough. Take golfball sized pinches of dough and roll into a small ball. Using a rolling pin, roll out the dough into 0.5cm thick pita breads.
Drizzle some olive oil into a medium heated fry pan and place a pita bread into the pan. Allow the dough to puff up and bubble before flipping over and cooking on the other side.
Make the yiros by smearing some tzatziki onto the pita, and follow by adding some of the mushroom mixture. Finish with lettuce, tomatoes, and onions before rolling up and enjoying!