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.