Homemade Pita Bread & Tzatziki

I was never able to successfully make pita bread until today. I found a good recipe, followed it closely, and did a little dance when they puffed up in the oven!
I hope you’ve been following along with the meals I’ve been making this month, it’s been fun and challenging to do every night! I have realized how often I go without meat, too. Summer’s always a good time to make light meals and ditching meat is kind of natural when you up your veggie intake like we’ve been trying to do.
I’ve never eaten a lot of cucumbers, but I love a good tzatziki. I don’t like calling it tzatziki sauce because it IS a sauce, so that seems redundant. The flavors meld together perfectly and make a fantastic dip or spread. This recipe makes plenty, and a little goes a long ways, so I recommend putting it on fresh vegetables, sandwiches, omelettes, anything and everything! 

And trust me, if I can successfully make pita bread then you can do. I’m not a very talented bread maker, to say the least! Patience is required for that craft, and I have none.

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Homemade Pita Bread


Course Main Course
Servings 8 pieces

Ingredients

  • 1 cup warm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 2 3/4 cup flour
  • 1 tsp salt
  • 2 tbsp olive oil

Instructions

  1. Place water in a large mixing bowl. Add yeast and sugar and stir to dissolve. Add 1/2 cup flour and whisk to blend. Leave bowl uncovered until mixture is frothy and bubbling, about 15 minutes.

  2. Add salt, olive oil and 1 3/4 cups flour, reserving 1/2 cup. Stir with wooden spoon until dough forms. Dust with a few tablespoons of remaining flour, then knead in bowl for 3 minute or until smooth.

  3. Cover and let rest 10 minutes, then knead again for 2 minutes. Dough should be soft and moist. Cover bowl tightly with plastic wrap, and place bowl in a warm place (I use the oven, with the light on). Let dough double in size, about 1 hour.

  4. Heat oven to 475 F degrees. Place a heavy-duty baking sheet in the oven while it's preheating. Punch down dough and divide into 8 equal balls. Place dough balls on work surface, cover with a towel and leave for 10 minutes.

  5. Remove 1 ball and press into a flat disc with rolling pin, using flour as needed, rolling dough into a 8-inch circle about 1/8 inch thick. Lift the dough circle with a spatula and place quickly on hot baking sheet. After 2 minutes, open the oven, turn the bread over with a spatula and bake 1 minute more. The pita should be pale. Transfer warm pita to a plate. Repeat with the rest of the dough balls. Serve warm or store in a sealed container with a napkin.

 

 

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Tzatziki & Chickpea Blend

Servings 4 people

Ingredients

Tzatziki

  • 1 cup plain Greek yogurt
  • 1 cucumber, chopped
  • 1 tbsp fresh or dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt

Chickpea Blend

  • 2 tsp olive oil
  • 1 tsp white vinegar
  • 1 can chickpeas, drained
  • 1 cup grape tomatoes, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup spinach leaves, chopped
  • 1 tsp basil, dried

Instructions

  1. Blend all tzatziki ingredients together and store in the fridge. Allow to sit as long as possible before consuming to let the flavors blend.

  2. In a large skillet, heat oil and vinegar over medium heat. Add chickpeas to hot pan and let cook for 2 minutes. Add tomatoes and garlic and let cook for 4-5 more minutes. Add spinach and let wilt. Remove from heat, add basil and stir. Top with tzatziki and serve with pita chips. Enjoy!

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