You can serve these delicious Pita Breads with Tzatziki – Please check the recipe Here
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2 tsp active dry yeast
1 tsp sugar
160 ml milk
2 tbs olive oil
80 ml water, at room temperature
320 g strong flour
1 tsp coarse salt
1 tsp of fine chopped fresh thyme leaves
1 tbsp olive oil + extra for brushing
Combine the sugar, yeast, olive oil, water and milk in a bowl. Set the bowl aside for 5 minutes, until the yeast starts bubbling
Combine the flour, salt and the chopped fresh thyme leaves and give it a good mix.
Stir in the olive oil in the yeast mixture.
Start adding the yeast mixture into the flour mixture in batches.
Transfer mixture to a lightly floured work surface. Knead until smooth.
Brush a bowl with some oil and add the dough in.
Cover with a towel and let it rest for about 40-50 minutes or until doubled in size.
Cut the dough into 6 equal sized pieces and form pita breads with a rolling pin.
Cook the pita bread for 1-2 minutes on each side in the pan, until puffed up slightly.
Sprinkle with thyme and serve with tzatziki.
300 g Greek yogurt
1 garlic clove, crushed or minced
1 tbsp white wine vinegar for the cucumber
2 tbsp white wine vinegar
bunch of dill, finely chopped
3 tablespoons olive oil
Peel the cucumber and grate with a grater, use large blades. Put in a bowl and add a pinch of salt and 1 tbsp of white wine vinegar. Set Aside.
In the meantime, combine the yogurt, minced garlic clove, 2 tbsp white wine vinegar and 3 tbsp of olive oil. Give it a good mix until nice and creamy texture is achieved.
Now you need to get rid of the excess liquid on the cucumber. You can use a tea towel (or your hands!) to squeeze off the liquid.
Add the dried cucumber to the yogurt mixture. Stir well. Add salt, pepper, finely chopped dill until you’re happy with the taste.
Add some finely chopped dill and put your sauce in the fridge for a while. Serve with vegetables, Greek pita bread, Gyros, etc..