Pita & Tzatziki Recipe

Activate yeast

In a small bowl, combine 1 cup warm water (about 105–115°F / 40–46°C), 2 tsp active dry yeast and 1 tsp sugar. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl or the bowl of a stand mixer, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture and 2 tbsp olive oil. Stir with a wooden spoon or mix on low with the dough hook until a shaggy dough forms. If the dough seems too dry, add up to 1/4 cup warm water, 1 tbsp at a time, until the dough comes together into a soft, slightly tacky ball.

Knead

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead in a stand mixer on medium speed for 6–8 minutes. The dough should be soft and slightly tacky but not overly sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Gently deflate the dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (about 3–3½ oz / 85–100 g each). Roll each piece into a smooth ball. Cover loosely with a towel and let rest 15–20 minutes to relax the gluten—this makes rolling out easier.

Shape

Working with one ball at a time, use a rolling pin to roll each ball into a 6–7 inch (15–18 cm) circular disc about 1/8 inch (3 mm) thick. Keep other dough balls covered to prevent drying. If desired, dust baking surface with 2 tbsp semolina or fine cornmeal to prevent sticking.

Preheat and cook

Preheat a heavy cast-iron skillet or nonstick skillet over medium-high heat until very hot (about 5 minutes). Alternatively, preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside. For stovetop method: Place one rolled dough disc on the hot skillet. Cook about 1–2 minutes until bubbles form and the bottom has brown spots; flip and cook 1 more minute until puffed and cooked through. For oven method: Bake 3–5 minutes on the hot stone/sheet until they puff and have light brown spots. Repeat with remaining discs, keeping cooked pitas wrapped in a clean towel to stay soft.

Cool slightly

Allow pitas to cool 5 minutes before serving so they finish steaming and form a good pocket. Keep warm in a towel until ready to serve.

Prepare cucumber

Trim the cucumber ends. If using a standard cucumber with many seeds, halve lengthwise and scoop out seeds. Grate the cucumber coarsely on a box grater. Transfer grated cucumber to a fine-mesh sieve or clean kitchen towel and sprinkle with a pinch of salt. Let sit 10 minutes, then press and squeeze firmly to remove as much liquid as possible (this prevents watery tzatziki). You should end up with about 3/4 cup drained grated cucumber.

Combine ingredients

In a medium bowl, place 2 cups Greek yogurt. Add the drained grated cucumber, 2 tsp minced garlic, 2 tbsp finely chopped fresh dill, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp red wine vinegar (if using). Stir until well combined.

Adjust seasoning and chill

Taste and adjust seasoning — add more salt, lemon juice or dill to preference. Cover and refrigerate for at least 30 minutes (up to 24 hours) to allow flavors to meld. If mixture seems too thick after chilling, stir in up to 1 tbsp cold water or olive oil to reach desired consistency.

Spoon tzatziki into a shallow bowl. Drizzle with 1 tbsp extra olive oil and sprinkle with 1/2 tsp sumac or za'atar and 1 tbsp chopped fresh mint or dill if desired.

Serve warm pita alongside tzatziki for dipping. Split pitas to form pockets and fill with tzatziki and your favorite fillings (grilled vegetables, gyro meat, falafel, etc.) as desired. Leftover tzatziki keeps in an airtight container in the refrigerator for up to 3 days; pita is best eaten the day of baking or refreshed briefly in a hot oven or skillet.