Homemade Tzatziki with Easy 2-Ingredient Dough Pita Bread

Don’t you just love Greek food?  It’s so flavorful with all that lemon, garlic, fresh herbs, feta cheese, and olive oil. It’s healthy food that tastes decadent. I have always loved those flavors. In fact I love it so much it led to me taking a job cooking in a Greek restaurant. While I was working there, I developed a few skills. One of my daily jobs was to make spanikopita. Spanakopita is pockets of phyllo dough filled with spinach and feta. I literally have made thousands of spanikopita over the years, I got pretty fast at making them. Now I am not one to brag or anything but if there was ever a contest for fastest spanikopita maker I am sure I would place in the top three. Sadly, I think my secret talent will probably go unrecognized.

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The other day I was whipping up a batch of tzatziki. I thought to myself that some warm, freshly made pita bread would be amazing with it. I looked at my container of Greek yogurt and an idea popped into my head –   2-ingredient dough. I could make fresh pita bread with it! You might have heard of this 2-ingredient dough, it’s all over the internet at the moment. It’s made using only two ingredients – equal parts of Greek yogurt and self-rising flour. This dough is almost magical. It basically becomes whatever you want it to be: bagels, soft pretzels, pizza crusts, garlic breadsticks, mini cinnamon buns, cheesy pinwheels, or flatbread. So many delicious options!

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Don’t have self-rising flour? You can easily make it yourself. Self-rising flour is just all-purpose flour, baking powder and salt. For one cup of flour, add 2 teaspoons of baking powder and 1/4 teaspoon of salt.

To make the dough: combine equal parts of self-rising flour and Greek yogurt. Stir until it is mostly combined, then turn it out onto the (very clean) counter and knead a few times until it is fully incorporated. The dough should be smooth and just slightly sticky. Add a little flour if it is too sticky.

Portion the dough into 6 equal sized pieces. Sprinkle a little flour onto the counter and on a wooden rolling pin. Roll out each portion of dough until very thin, about 1/8 inch thickness. Heat a large nonstick pan over medium to medium-high heat. Add a little olive oil to pan. Cook one pita at a time,  until the pita is puffy and the underside is browned in spots. Flip over with a spatula. Sprinkle with a pinch of Greek seasoning, if desired. Serve warm with Tzatziki or Hummus.

 

Homemade Tzatziki

  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream
  • zest of one lemon
  • 1 Tablespoon fresh lemon juice
  • 1/2 English cucumber
  • 2 cloves of garlic, finely grated
  • 1 Tbsp. Extra Virgin Olive oil
  • 1 Tablespoon, fresh dill, chopped
  • sea salt and freshly cracked black pepper, to taste

Directions:

  1. Cut the cucumber in half, lengthwise. With a small spoon scrape out the seeds, discard the seeds. Coarsely grate the cucumber with a box grater. Place the grated cucumber on a clean kitchen towel and squeeze out the liquid. (If you prefer a thinner tzatziki, skip this step.) Discard the cucumber liquid.
  2. in a bowl combine all the ingredients. Taste and add sea salt and pepper to taste. Keep refrigerated. I like to make this the day before serving to allow the flavors to marry. (Did you know there is a wedding ceremony going on in my fridge as I write this). True story!

 

2-Ingredient Dough Pita Bread

  • 1 cup of self-rising flour (or 1 cup all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt)
  • 1 cup plain Greek yogurt
  • Greek seasoning, if desired

Directions:

  1. In a large bowl stir flour and yogurt together. Turn out onto a clean kitchen counter and knead together until smooth and just slightly sticky. Add a small amount of flour if necessary.
  2. Portion the dough into 6 equal size portions
  3. Sprinkle flour onto the counter and all over the wooden rolling pin. Roll each portion into a circle about 1/8″ inch thickness.
  4. Heat a large nonstick pan at medium to medium-high heat. Drizzle a little olive oil into pan. Cook each pita a couple of minutes or until it starts to puff up and the underside is browned in spots. Transfer to a warm plate and cover with a clean tea towel. Repeat with remaining pita. These are best served warm.

 

 

 

 

 

 

 

 

 

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