Tzatziki Recipe

Prep the cucumber

Peel the cucumber if the skin is thick or waxed; otherwise leave it on for color. Cut lengthwise, scoop out seeds with a spoon if very seedy, then finely grate on the large holes of a box grater. Transfer grated cucumber to a fine-mesh sieve or a clean kitchen towel, sprinkle with 1/4 teaspoon salt and let sit 10 minutes to draw out water. Press and squeeze firmly to remove as much liquid as possible. Measure drained cucumber — you should have about 3/4 to 1 cup.

Mince garlic

Finely mince the garlic cloves or grate them on a microplane to create a smooth paste. This ensures even distribution and prevents harsh raw garlic bites.

Combine base ingredients

In a medium bowl, whisk the Greek yogurt until smooth. Add the drained grated cucumber, minced garlic, olive oil (2 tbs), lemon juice (1 tbs), white wine vinegar (1 tsp), chopped dill (2 tbs), and chopped mint if using (1 tbs). Stir until fully combined.

Season and chill

Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, taste and adjust seasoning as needed (add more salt or lemon if desired). Cover and refrigerate for at least 1 hour (preferably 2–4 hours) to let flavors meld. If refrigerating longer than 4 hours, stir once before serving and adjust seasoning.

Final texture adjustment

If the tzatziki is too thick after chilling, stir in up to 1–2 tablespoons cold water or a little extra lemon juice to reach desired consistency. Before serving, transfer to a shallow bowl.

Garnish

Drizzle 1 teaspoon extra-virgin olive oil over the surface, sprinkle a pinch (about 1 tsp) of paprika or smoked paprika if using, and add a couple dill sprigs for presentation.

Activate yeast

In a small bowl, stir warm water (1 cup) with sugar (1 tsp) until dissolved. Sprinkle the active dry yeast (2 tsp) over the water, stir gently, and let sit 5–10 minutes until foamy and bubbly.

Make dough

In a large mixing bowl, whisk together the flour (3 cups) and salt (1 tsp). Make a well in the center and add the foamy yeast mixture and olive oil (1 tbs). Mix with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 4–5 minutes). The dough should be soft and slightly tacky but not sticky; add up to 1 tablespoon more flour if too sticky.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough and divide into 6 equal pieces (about 80–90 g each). Shape each into a smooth ball, cover and let rest 10 minutes to relax the gluten.

Shape pitas

On a lightly floured surface, roll each ball into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 inch (3 mm) thick. Keep shaped rounds covered while you heat the cooking surface.

Cook pitas

Preheat a cast-iron skillet or heavy pan over medium-high heat until very hot (a few minutes). Place a rolled pita into the dry skillet. Cook 1–2 minutes until bubbles form and the underside has golden brown spots; flip and cook the other side 1–2 minutes. For a puffed pocket, press down gently with a spatula during the first minute to encourage steam or finish briefly directly over an open flame if safe. Remove cooked pita to a clean towel and wrap to keep warm. Repeat with remaining rounds.

Serve

Serve warm pita alongside chilled tzatziki for dipping or to fill with fillings. Leftover pitas can be stored in a sealed bag for 2 days or frozen.