Gyros with homemade flatbread and sauces

Gyros:
1 lb chicken breasts
Olive oil
Red wine vinegar
Garlic
Oregano
Parsley
Garlic and onion powder
Lemon juice
Cumin

Flatbread:
2 tsp instant yeast
1 tsp sugar
2/3 c warm water
1/2 c warm milk
1 Tbsp olive oil
1 tsp salt
3 c flour, more or less

Garlic Sauce:
3 cloves of garlic
pinch of salt
1/2 c canola oil
lemon juice

Creamy Chimichurri Sauce:
(see chimichuri chicken for recipe)
Mayo
Lemon Juice

1. Marinate chicken overnight.
2. In large bowl with bread attachment on mixer, mix yeast, sugar water, milk, oil, salt, and 1 c of flour.
3. Gradually add remaining flour until soft dough is formed that will form a ball but is still soft to the touch.  Mix with bread attachment to knead for 4-5 minutes.
4. Place dough in a greased bowl and cover with greased plastic wrap.   Let rise for an hour.
5. Divide dough into 6-8 pieces, cover and let rest for 10 more minutes.
6. Roll each ball about 1/8 inch thick.  Head a skillet to medium heat and cook the flatbread 2-3 minutes on the first side until it bubbles.  Flip and cook for a minute more.  Repeat with all flat bread.
7. To make garlic sauce*, place garlic cloves and salt in food processor and puree until smooth.
8. Slowly drizzle oil, alternating between a small amount of oil and a squirt of lemon juice.
9. Repeat alternation, pulsing between until a sauce that is light and fluffy is created.
10. To make creamy chimichurri sauce, make chimichurri sauce from chimichurri chicken recipe.  Then add mayo and lemon juice to taste until sauce is thick and creamy.
10. Grill chicken and then slice.  Serve gyros with chicken, garlic sauce, chimichurri sauce, tomatoes and pickles on flatbread.


*Garlic sauce is very temperamental and often does not work.  Key is to puree garlic VERY fine and add oil VERY slowly