Experience the timeless appeal of Greek yogurt, cherished by athletes for its superior protein profile and by culinary enthusiasts for its robust flavor. Hailing from the mythic lands of Greece, it's the cornerstone of our velvety tzatziki dip.
Pita Bread with Tzatziki
Ingredients for 8 servings:
For the pita breads:
- 500 g flour
- 15 g yeast
- 300 ml lukewarm water
- 1 tsp salt
- 3 tbsp olive oil
- Sesame seeds and oregano, for sprinkling
For the tzatziki:
- 200 g Greek yogurt
- 1/2 cucumber
- 2 cloves garlic
- Fresh rosemary
- Fresh thyme
- Salt
- Pepper
Preparation:
- Dissolve the yeast in lukewarm water. Add flour, salt, and olive oil; knead into a firm dough. Cover with a towel and let rise for 1 hour.
- Meanwhile, place Greek yogurt in a bowl. Peel and coarsely grate the cucumber (or cut into fine julienne). Salt lightly and let juices release.
- Crush garlic cloves and stir into the yogurt.
- Squeeze cucumber dry in a clean cloth, then fold into yogurt. Allow flavors to meld, then season with rosemary, thyme, salt, and pepper.
- Divide risen dough into 8 balls. Cover and rest 10 minutes.
- Roll each into an oval disk. Brush with water; sprinkle sesame or oregano.
- Bake on greased, floured tray at 250°C for 8-10 minutes until puffed.
Preparation time: approx. 35 minutes
Resting time: about 1 hour
