Description
This recipe combines soft, homemade pita bread with a refreshing and creamy Greek tzatziki sauce, perfect for dipping or serving alongside Mediterranean dishes. The pita dough is easy to prepare, requiring a rise time to develop flavor and texture, while the tzatziki sauce blends Greek yogurt, cucumber, dill, garlic, and lemon for a cool, tangy complement.
Ingredients
Tzatziki Sauce
- 2 cups Greek yogurt
- 1 medium cucumber (peeled and seeded)
- 2 heaping tablespoons fresh dill (finely chopped)
- 1-2 cloves fresh garlic (finely minced)
- 1/2 medium lemon (freshly squeezed)
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Pita Bread
- 2 3/4 cups all purpose flour
- 1 cup water (100° – 110°F)
- 2 1/4 teaspoons active dry yeast (1 package)
- 2 teaspoons fine sea salt
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon sesame oil (optional; substitute with olive oil if not used)
Instructions
- Prepare the Tzatziki Sauce: Peel, seed, and grate the cucumber. Wrap the grated cucumber in a cheesecloth or thin dish towel and squeeze out as much liquid as possible. In a medium bowl, combine the Greek yogurt, squeezed cucumber, lemon juice, chopped dill, minced garlic, sea salt, and black pepper. Mix well, cover, and refrigerate to allow the flavors to develop while you prepare the pita bread.
- Activate the Yeast: Warm the water to 100° – 110°F. In the bowl of a stand mixer, combine the warm water and active dry yeast. Let it sit for 8-10 minutes until the yeast dissolves and becomes frothy, indicating it is activated.
- Make the Dough: Add 2 1/2 cups of flour, salt, olive oil, and sesame oil (if using) to the yeast mixture. Using a stand mixer fitted with a dough hook, knead on medium to medium-high speed for 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add the remaining flour 1 tablespoon at a time, taking care not to dry out the dough. Alternatively, knead by hand on a lightly floured surface for 7-10 minutes.
- First Rise: Shape the dough into a ball and place it in a clean, lightly oiled bowl. Roll the dough to coat it with oil, cover with a towel or plastic wrap, and place in a warm area. Allow the dough to rise until it doubles in size, about 1-2 hours depending on room temperature. The dough can also be refrigerated for up to 5 days at this stage.
- Divide and Shape Dough: Turn the dough out onto a lightly floured surface and gently deflate it. Divide into 8 equal portions, forming each into a ball and flattening into thick disks. Lightly flour the disks and cover with a cloth or plastic wrap to prevent drying out.
- Roll Out Pita Disks: Using a rolling pin, roll each dough disk into an 8-inch diameter circle about 1/4 inch thick. Lift and turn the dough frequently to avoid sticking and maintain shape, adding a pinch of flour as needed. Allow the dough to rest briefly if it springs back.
- Cook the Pita Bread – Stovetop Method: Heat a cast iron skillet over medium-high heat until water droplets sizzle. Lightly oil the skillet and wipe off excess oil. Place one rolled-out dough circle in the skillet and cook until puffed and golden spots appear, about 1-2 minutes per side. Repeat with remaining dough discs, cooking one while rolling the next.
- Cook the Pita Bread – Oven Method: Alternatively, preheat the oven to 500°F with a baking stone or inverted baking sheet inside. Place rolled-out pita dough on the hot surface and bake for 4-5 minutes until puffed and lightly browned.
- Serve: Enjoy warm pita bread fresh from the pan or oven alongside the chilled tzatziki sauce for a perfect Mediterranean appetizer or side.
Notes
- Ensure water temperature for yeast activation is between 100°-110°F; water too hot will kill the yeast, too cold will prevent activation.
- Squeezing excess moisture from the cucumber in the tzatziki helps prevent watery sauce.
- Dough can be refrigerated after rising for up to 5 days for convenience.
- If dough resists rolling and springs back, let it rest for a few minutes to relax the gluten.
- Using a cast iron skillet enhances the cooking of pita bread due to its even heat retention.
- Sesame oil is optional and adds a subtle nutty flavor; it can be substituted with olive oil.
- For fluffier pita, avoid adding too much extra flour during kneading.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mediterranean
