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.
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!
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.
- 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
- 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.
- 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
- 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.
- Portion the dough into 6 equal size portions
- Sprinkle flour onto the counter and all over the wooden rolling pin. Roll each portion into a circle about 1/8″ inch thickness.
- 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.