Tzatziki Dip & Pita Recipe
Make Tzatziki Dip & Pita Recipe in just 2h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tzatziki
Pita
Method
Tzatziki
- 1
Prepare and drain cucumber
Wash the cucumber. Trim the ends and grate finely using the large holes of a box grater. Place grated cucumber in a fine mesh sieve, sprinkle with a pinch of salt, and let drain over a bowl for 10 minutes. After draining, press the cucumber firmly in the sieve or squeeze in a clean kitchen towel to remove as much water as possible (you should get roughly 1/4 to 1/3 cup liquid).
- 2
Combine ingredients
In a medium bowl, place 2 cups Greek yogurt. Add the drained cucumber, 2 tablespoons finely chopped fresh dill, 1 tablespoon finely chopped fresh mint (if using), 2 minced garlic cloves, 1 tablespoon fresh lemon juice, 1 teaspoon vinegar, 1 tablespoon extra-virgin olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.
- 3
Mix and chill
Stir everything until evenly combined. Taste and adjust seasoning — add more salt, lemon juice, or garlic as desired. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Before serving, stir again and drizzle a little extra-virgin olive oil on top and sprinkle a pinch of chopped dill.
Pita
- 4
Activate yeast
In a small bowl, stir 1 cup warm water with 1 teaspoon sugar and 2 teaspoons active dry yeast. Let sit 5–10 minutes until foamy. If it does not foam, the yeast may be inactive—discard and try with fresh yeast.
- 5
Make dough
In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or use a stand mixer with a dough hook until a rough dough forms.
- 6
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead with a mixer on medium speed for 4–6 minutes). The dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons additional flour if too sticky.
- 7
- 8
Divide and rest
Punch the dough down and turn onto a lightly floured surface. Divide into 8 equal pieces for small pitas or 6 for larger ones. Shape each piece into a smooth ball, cover with a towel, and rest 15–20 minutes to relax the gluten.
- 9
Shape pitas
Working with one dough ball at a time, roll each into a circle about 1/8–1/4 inch (3–6 mm) thick, roughly 6–8 inches in diameter (for 8 pitas). Lightly dust with semolina or cornmeal to prevent sticking.
- 10
Cook pitas
Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Place a rolled pita in the dry skillet. Cook 1.5–2 minutes on the first side until puffed and browned in spots. Flip and cook 1–2 minutes more until the other side has brown spots and the pita has puffed into a pocket. If your pitas don't puff fully, pressing gently with a spatula can help. Keep cooked pitas wrapped in a clean towel to stay soft.
- 11
Alternative oven method
If using an oven, place a baking stone or inverted heavy baking sheet on the middle rack and preheat to 500°F (260°C). Slide rolled pitas onto the hot surface and bake 3–4 minutes until puffed and lightly browned.
- 12
Serve
Let pitas cool slightly, then cut into halves or quarters and serve warm alongside chilled tzatziki.