Gyros

In a large bowl, dissolve the yeast in the water, add the sugar, and let it sit for 10 minutes to proof. It will be very foamy. Add the oil, salt and the whole wheat flour, and mix with a wooden spoon. Start adding the white flour, and when it gets too hard to mix, turn out onto a floured board. Knead for 8 to 10 minutes adding more flour as needed to make a smooth and elastic dough.

Transfer the dough to a lightly oiled bowl and turn to coat. Cover with plastic and let it sit at room temperature until doubled (about 1 hour).

Scrape dough onto a floured board and divide into (8) 3 1/2 oz. pieces. Shape each into a smooth ball, dust with flour, cover and rest for 15 minutes. Flatten and roll each ball into a 7 1/2 to 8-inch circle. Transfer to a floured board and cover until very puffy, but not quite doubled, about 20 to 30 minutes.

Pre-heat a heavy 12-inch pan on medium low for 5 minutes on top of the stove. A cast iron pan works very well. Gently lift the dough and cook one gyro at a time on the ungreased pan. Cook 45 seconds to 1 minute on one side, flip, and cook for about 30 seconds on the other side, or until done. Keep gyros flexible, and do not let
them get brown, only let a few dark specks appear. If one starts to balloon, poke it with a fork or lower the heat. As they finish cooking, stack the gyros in a covered bowl to keep them soft and pliable.

To serve, add your favorite sandwich filling and fold over. They may be cooled completely and frozen.

You can make the gyros any size; for instance, 2 oz. balls can be rolled out to 6 1/2 inches.