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.
Homemade Pita Bread
- 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
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.
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.
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.
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.
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.
Tzatziki & Chickpea Blend
- 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
- 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
Blend all tzatziki ingredients together and store in the fridge. Allow to sit as long as possible before consuming to let the flavors blend.
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!