Easy Homemade Pita Bread with Tzatziki Dip
About this Recipe
By: Rachel
Few things rival the comfort of easy homemade pita bread. Just pair it with a cool, homemade tzatziki dip and you’ve got a simple combination that feels endlessly satisfying. This duo simply brings together the best of Mediterranean flavors: pillowy bread, creamy yogurt, and crisp cucumber.
The Irresistible Joy of Freshly Made Pita Bread
Whenever I am eating out and I see house-made flatbread on the menu, I just have to order it. There is nothing quite like warm, freshly-made bread—it is one of life’s great pleasures. And whether it’s naan, pita, or focaccia, freshly baked bread practically begs for something to dip into. Like for instance, a cool, garlicky tzatziki dip that balances the warmth with a refreshing tang.
Home Baking During COVID
The onset of the COVID pandemic in early 2020 caused a huge uptick in home baking, since many people were sticking close to home, or at least not eating out in restaurants. As it became difficult to find commercial yeast in grocery stores (and toilet paper, although that’s a different story), many home bakers turned to homemade sourdough to leaven their baked goods. I gave it a try myself—an interesting (if smelly) experiment that led me to wonder: how did our ancestors figure out how to make leavened bread?
Leavened Breads and Flatbreads
Like the potato chip, leavened bread was probably a happy accident. The Natufians were brewing beer around 13,000 years ago, creating alcohol-producing yeast through the fermentation of wheat or barley. Around 9,000 years ago, many historians believe, beer (likely by accident) came into contact with flatbread dough, causing it to expand and rise. The resulting bread would have been much airier than the flat, dense breads that were baked up until then.
Perhaps by holding back some dough from bake to bake, these early people were able to preserve the bacteria needed to create leavening—not unlike sourdough starters we still use today.
From Ancient Flatbreads to Easy Homemade Pita Bread
However it happened, we can all be grateful for this discovery. From Middle Eastern pita breads to Indian naan or kulcha, Turkish bazlama to Ethiopian injera. Flatbreads from around the world make for a delicious treat—especially when served warm and fresh.
And when it comes to easy homemade pita bread, the best way to enjoy it is straight out of the oven! With a side of creamy tzatziki dip, of course. The combination of soft, steamy bread and chilled tzatziki is simply delicious. It captures everything that is comforting and satisfying about Mediterranean-style eating.
Dipping Traditions: From Hummus to Tzatziki
Across cultures, flatbreads are meant to be shared—and dipped. In the Middle East, pita is torn to scoop up hummus or baba ganoush. In Greece, it’s paired with tzatziki dip, a refreshing mix of yogurt, cucumber, garlic, and herbs. This contrast of textures and temperatures—warm bread against cool, tangy dip—creates that perfect balance!
Serving Ideas: Easy Homemade Pita Bread with Tzatziki Dip
I serve my easy homemade pita bread (definitely one of my favorite snacks!) with a variety of dips. Tzatziki is probably my favorite, although I also love kopanisti and hummus. For years, I had a difficult time getting my pita to puff. Eventually, I learned a trick that has never failed me—read on to learn the technique!
For a filling dinner, try serving this pita and tzatziki with my Chicken Shawarma. You can also go vegetarian with Cauliflower and Halloumi Salad. This way, the pita bread and homemade tzatziki dip become part of a delicious, Mediterranean-style meal.
Puffy Homemade Pita Bread and Tzatziki
Ingredients
For the Puffy Pita Bread:
- ⅔ cup (150 mL) whole milk
- ⅔ cup (150 mL) water
- 2 teaspoons sugar
- 2 teaspoons instant yeast
- 1 tablespoon olive oil plus additional olive oil for kneading
- ¼ cup (60g) 5% Greek yogurt
- 1 ½ teaspoons Kosher salt
- 2 ¾ to 3 ¼ cups (350-410g) bread flour see note*
- ⅓ cup (50g) whole wheat flour
For the Tzatziki:
- 2 cups (500g) plain Greek yogurt
- ½ medium lemon
- ½ teaspoon red wine vinegar
- 2 tablespoons olive oil divided
- 1 medium English cucumber peeled
- 4 medium garlic cloves minced
- 1 large pinch kosher salt
- 1 handful chopped mint
Step by Step Instructions
For the Puffy Pita Bread:
Step 1
- Add the milk, water, sugar, yeast, olive oil, and yogurt to the bowl of a stand mixer, and mix until combined (I do this by hand with a spatula).
Step 2
- Gradually begin adding flour and mix, using the dough hook attachment on a stand mixer, for about 10 minutes, or until a smooth, slightly sticky dough is formed. *Note that the amount of flour needed will vary according to the weather. I have used as little as 3 cups (400g) total flour on a dry winter day, and as much as 3 ¾ cups (460g) on a hot, humid, summer day.
Step 3
- Turn out the dough onto an oiled surface and knead for 2-3 minutes, or until a smooth ball is formed. Add the dough to a medium bowl, cover, and set aside for 20 minutes to rest.
Step 4
- Now cut the dough into eight equal pieces (if you want your pitas to be exactly the same size, you can weigh the dough in grams, divide that by eight, and weigh each piece, but I never bother). Form each piece of dough into a rough ball, and roll vigorously between the oiled countertop and the palm of your hand until a perfectly round ball is formed. Place the balls of dough in a large Ziplock bag, seal, and refrigerate for 24 hours before baking.
Step 5
- When ready to bake, move a rack to the bottom of your oven and preheat to 475°F (250°C). Line a sheet pan with parchment. Turn each ball out onto the countertop and roll out to about ¼” (a little more than a half-centimeter) thick, and transfer to the parchment-lined sheet pan. Spritz with water immediately before baking to encourage puffing.
Step 6
- Bake the pita for 2-3 minutes on each side, or until puffed and beginning to brown.
For the Tzatziki:
Step 1
- On a plate lined with several paper towels, finely grate the cucumber using a box grater. Over a sink, squeeze out as much liquid as you can. Repeat 1-2 more times, using a fresh paper towel, until you cannot squeeze any more liquid out of the cucumber.
Step 2
- Add the Greek yogurt to a large bowl. Add lemon juice, red wine vinegar, cucumber, salt, and 1 tablespoon olive oil, and stir to combine using a silicone spatula.
Step 3
- Just before serving, stir in the chopped mint,* and drizzle the remaining tablespoon olive oil over the tzatziki. Serve with fresh, hot pita.*The mint will wilt if kept overnight, so if you do not anticipate using all of the tzatziki at once, add the mint only to the amount you plan to serve. The remaining tzatziki will keep for several days in an airtight container in your refrigerator—before using, simply drain off any liquid and add a fresh handful of mint. If you cannot find fresh mint, dill is a good substitute.
Beverage Pairing
By: Olivia
It doesn’t get much fresher than homemade pita bread and tzatziki! A great wine pairing will be dry and acidic to complement the tangy yogurt, herbal cucumbers, and punchy garlic. White wines like Assyrtiko and Trebbiano are the way to go.
