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Pita Bread with Tzatziki Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 34 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This homemade Pita Bread with Tzatziki Sauce recipe offers a delightful combination of soft, warm pita pockets paired with a cool, creamy Greek yogurt-based tzatziki sauce. Perfect as a snack, appetizer, or accompaniment to Mediterranean meals, this recipe guides you through preparing authentic pita bread using yeast dough and a fresh, refreshing sauce made with cucumbers, dill, garlic, and lemon juice. Whether you choose to cook the pitas on the stovetop or bake them in the oven, these versatile breads are sure to impress.

Ingredients

Tzatziki Sauce Ingredients

  • 2 cups Greek yogurt
  • 1 medium cucumber (peeled and seeded)
  • 2 heaping tablespoons fresh dill (finely chopped)
  • 1-2 cloves fresh garlic (finely minced)
  • 1/2 medium lemon (freshly squeezed)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper

Pita Bread Ingredients

  • 2 3/4 cups all purpose flour
  • 1 cup water (warmed to 100° - 110°F)
  • 2 1/4 teaspoons active dry yeast (1 package)
  • 2 teaspoons fine sea salt
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon sesame oil (optional, otherwise use olive oil)

Instructions

  1. Prepare the Tzatziki Sauce: Peel, deseed, and grate the cucumber. Wrap the grated cucumber tightly in a cheesecloth or thin dish towel, then squeeze out as much liquid as possible to avoid a watery sauce. In a medium bowl, combine the Greek yogurt, squeezed cucumber, lemon juice, chopped dill, minced garlic, sea salt, and black pepper. Mix well, cover, and refrigerate to allow the flavors to meld.
  2. Activate the Yeast: Warm the water to between 100° and 110°F. In the bowl of a stand mixer, combine the warmed water and active dry yeast. Let it sit for 8-10 minutes until the yeast dissolves and becomes foamy, indicating it has bloomed.
  3. Make the Dough: Add 2 1/2 cups of the flour, salt, olive oil, and sesame oil (or additional olive oil if skipping sesame) to the yeast mixture. Using the dough hook attachment, knead on medium to medium-high speed for 5-7 minutes until the dough is smooth and elastic. If the dough is sticky, add the remaining flour one tablespoon at a time sparingly during kneading until manageable but not dry. Alternatively, knead by hand on a floured surface for 7-10 minutes.
  4. First Rise: Shape the dough into a round ball and place it in a clean, lightly oiled bowl. Roll to coat the dough lightly with oil. Cover with a dish towel or plastic wrap and place in a warm spot for about 1 to 2 hours until it doubles in size. You may also refrigerate the dough for up to 5 days at this stage.
  5. Divide and Shape Dough: Turn the risen dough out onto a lightly floured surface and gently deflate it. Cut into 8 equal pieces using a kitchen scale or estimation. Roll each piece into a ball and flatten into thick disks. Lightly dust with flour and cover with a towel or plastic wrap while preparing to cook.
  6. Roll Out Dough Disks: Using a rolling pin, roll each dough disk into an 8-inch circle, about 1/4 inch thick. Turn and lift the dough frequently to avoid sticking and maintain a round shape. If the dough resists or springs back, rest it for a few minutes before continuing.
  7. Cook Pitas on Stovetop: Heat a cast iron skillet over medium-high heat until water droplets sizzle upon contact. Lightly drizzle oil on the pan and wipe off excess to prevent greasiness. Cook each pita for 1-2 minutes on each side until puffed and browned spots appear, indicating it is cooked through.
  8. Alternatively, Bake the Pitas: Preheat your oven to 500°F (260°C) with a baking stone or inverted baking sheet inside. Place rolled dough circles onto parchment paper and bake for 3-5 minutes until pitas puff up and slightly brown.
  9. Serve: Serve the warm pita bread immediately with the chilled, fresh tzatziki sauce for dipping or spreading.

Notes

  • The cucumber liquid squeezed out can be saved and mixed with water for a refreshing cucumber drink.
  • Use a kitchen scale for evenly sized pita portions to ensure uniform cooking.
  • If the dough is too sticky, add flour gradually—but be careful not to dry it out.
  • Room temperature and humidity can affect rising times; warmer environments speed up fermentation.
  • Storing dough refrigerated slows fermentation and can enhance flavor development.
  • Pitas are best eaten fresh but can be stored in airtight containers and reheated.

Find it online: https://ivysrecipes.com/pita-bread-with-tzatziki-sauce-recipe/