Homemade pita bread and tzatziki dip

Source: https://www.gourmettraveller.com.au/recipes/chefs-recipes/tzatziki-recipe-16974


  • 1 small Lebanese cucumber, halved lengthways, seeds removed and diced
  • 50ml of white wine vinegar
  • 1 dried ancho chilli (about 5g; see tips)
  • 150g labne (see tips)
  • 1 1/2 tbsps of extra virgin olive oil
  • Dill sprigs, to serve

Pita dough

  • 3 tsp (9g) dried yeast
  • 1 tbsp extra-virgin olive oil
  • 450 gm (3 cups) plain flour, plus extra for dusting
  • Dried Greek oregano, to serve


Combine cucumber and vinegar in a bowl and refrigerate to soften and pickle (overnight, or up to 4 days). For pita dough, combine yeast with 250ml warm water in a bowl, then add oil. Combine flour and a pinch of salt in an electric mixer fitted with the dough hook, add yeast mixture and knead, scraping down sides occasionally, until a wet, sticky dough forms (5 minutes). Cover with plastic wrap and leave in a warm spot until doubled in size (1 hour). Roll dough into golf ball-sized balls then, working with one at a time, roll out on a clean surface, dusting with flour to prevent sticking, into long oval shapes about 5mm thick. Cover with a damp cloth and leave until doubled in size (30-40 minutes). Meanwhile, preheat oven to 120°C. Roast chilli on an oven tray until crisp (10-12 minutes). Cool, then break into flakes. Heat a large frying pan or char-grill pan over medium heat. Cook pita in batches, turning when it begins to puff up, until golden and lightly charred (2-3 minutes each side). Spoon labne onto a serving plate and create a well in the centre with the back of a spoon. Fill well with pickled cucumber, sprinkle with flaked chilli and drizzle with oil. Top with dill, season with salt to taste and serve with pita scattered with oregano.

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