Tzatziki Recipe

Prepare cucumber

Peel the English cucumber if the skin is thick or waxed; otherwise leave the skin on for color. Grate the cucumber on the large holes of a box grater. Place grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with 1/2 teaspoon of the kosher salt and let sit 10 minutes to draw out moisture, then press or squeeze firmly to remove as much liquid as possible. Reserve the liquid if you want to thin the tzatziki later.

Combine base

In a medium bowl, whisk the Greek yogurt until smooth. Add the minced garlic, chopped dill, olive oil, lemon juice, and white wine vinegar. Stir to combine.

Finish sauce

Fold the drained grated cucumber into the yogurt mixture. Season with the remaining 2 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, tasting and adjusting to preference. If the tzatziki seems too thick, whisk in a tablespoon or two of the reserved cucumber liquid or cold water. Cover and chill in the refrigerator at least 1 hour (preferably 2–4 hours) to let flavors meld. Stir before serving and adjust seasoning.

Activate yeast

In a small bowl, combine the warm water and sugar, stir to dissolve, then sprinkle the instant yeast over the top. Let sit 5 minutes until foamy. (If using active dry yeast, use 1.5 tsp and proof for 8–10 minutes.)

Make dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and 1 teaspoon salt. Add the foamy yeast mixture, warm milk, and 1 tablespoon olive oil. Mix until a soft dough forms, about 4–6 minutes by mixer or 8–10 minutes by hand. If dough is too sticky, add flour 1 tablespoon at a time; if too dry, add a teaspoon of water.

Add dill and rest

Fold in the 2 tablespoons finely chopped fresh dill so it's evenly distributed. Form dough into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 45–60 minutes.

Shape flatbreads

Punch down the dough and divide into 6 equal portions (for small pita-sized flatbreads) or 3 portions (for larger pieces). On a lightly floured surface, roll each portion into a flattened disk about 6–8 inches (for 6) or 8–10 inches (for 3) across and 1/8–1/4 inch thick. Brush each side lightly with the additional olive oil and sprinkle the tops with a little extra chopped dill if desired.

Cook flatbreads

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Cook each flatbread 1.5–2 minutes per side, or until puffed in places and golden brown spots appear. Reduce heat slightly if they brown too quickly. Alternatively, grill on a hot grill or bake on a hot baking stone at 500°F (260°C) for 4–6 minutes.

Finish

Stack cooked flatbreads in a clean kitchen towel to keep warm and soft. Brush with a little olive oil before serving.

Spoon a generous amount of chilled tzatziki onto each warm flatbread or serve in a bowl for dipping. Drizzle a little olive oil over the tzatziki, garnish with dill sprigs and serve with lemon wedges to squeeze on top. Leftover tzatziki keeps in an airtight container in the refrigerator for up to 3 days.