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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
200g DODONI full-fat strained yoghurt
160g self-rising flour
2 tbsp olive oil 
Salt 
INGREDIENTS FOR PORK BELLY GYROS
600g thinly sliced pork belly (up to 1cm thick) 
3 tbsp olive oil 
½ tsp garlic powder
½ tsp smoked paprika
½ tsp cumin
½ tsp sweet chili flakes
2 sprigs of fresh oregano or thyme
Salt
Freshly ground pepper
INGREDIENTS FOR SERVING
200g DODONI full-fat strained yoghurt
1 tbsp smoked paprika
1 large red onion, thinly sliced
1/3 bunch of parsley
PREPARATION 
In a large bowl, combine yoghurt, salt, and flour. Knead for about 1-2 minutes until you have a homogeneous and smooth mixture. If it sticks, add a little more flour to knead the dough. Divide into 4 portions and open each piece into an oval shape with a rolling pin or with your hands, about 20-25 cm on your kitchen counter, lightly sprinkling with flour first. Continue the same process for the remaining 3 portions. Place a non-stick pan over medium to high heat. When our pan is hot, add our flatbreads one by one and cook for 30 seconds on each side, until they get a nice colour and cook inside. Each time we remove a baked pita, we can add olive oil to it while hot for aroma.
EXECUTION 
Add the garlic, paprika, oregano, chili flakes, cumin, olive oil, salt, and pepper to a bowl and mix. Put on gloves, add the pork belly to the bowl and gently massage with your hands. Cover the bowl with plastic wrap and leave it in the fridge for 30 minutes. Heat a non-stick grill pan or non-stick pan over medium heat. Gradually remove the slices of pork belly from the marinade, cook in the pan for 1 ½ minutes on each side. Transfer the pork belly to a bowl and cover with aluminium foil for 5 minutes to rest. Place the pork belly on a cutting board and cut sideways into thin slices. Transfer it back to the bowl, mix, and leave aside for later.
To serve
Place the baked pitas on a large serving board, add a full tablespoon of yoghurt onto each pita. Equally distribute the sliced gyros on top as well as the onion slices. Sprinkle with plenty of finely chopped parsley and smoked paprika. Cut and enjoy warm.
