Pita Recipe

4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt 
1/4 cup olive oil 
1/4 cup white vinegar 
2 garlic cloves
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.In a small bowl, whisk oil and vinegar until blended . Stir in the garlic, yogurt and cucumber.

I add fresh basil, ground in a mortar. And dried dill.


all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil

sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.

Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.


Then add what you want. Soulvaki, lettuce, tomato, onion, back olive, ect

Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 7
Style: European, Greek

Comments (1)

pita is not this dish
Odysseus_own Recipes
Pita red sauce Busia's pierogi

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