I n g r e d i e n t s :

Pita:

• 2 cups all-purpose flour

• ½ tsp salt

• 2 tsp baking powder

• 1 cup warm buttermilk OR sour milk

 

Steps: 

1. In a large bowl, combine all of the ingredients together, adding the milk last and half a cup at a time.  If buttermilk is not available to you, make sour milk by mixing 1 tbsp of lemon juice to 1 cup of whole milk and leave it for 5 minutes. 

2. Leave your dough alone for 20 minutes, covered.

3. Uncover your dough, and on a floured surface, section it off into small balls. 

4. Roll out the balls of dough. Do not make them too thick, as they will rise in the pan (about ½ an inch is fine).

5. Add a few drops of olive oil to a pan over medium-low heat; make sure the olive oil lightly coats the pan.

6. Place one of your dough disks into the pan. Wait about 45 seconds, and check the bottom. If it is golden brown/darkened, flip. Large pockets of air are normal, do not try to pop them.

7. After leaving it to cook on the other side, take the pita off the heat, and place on a tray that is covered by a napkin. This will let the pita steam and they will become soft.

8. Repeat this process with all of your pita, and serve with chicken and tzatziki.

9. Enjoy!

 

Tzatziki:

• 1 clove garlic

• 1 tbsp lemon juice

• 6 oz greek yogurt

• ⅔ english cucumber

• Cayenne

• Salt

• 2 tbsp dill

 

Steps: 

1. In a serving bowl, combine greek yogurt, cayenne, and salt.

2. Smash 1 clove of garlic and chop finely. Put into the yogurt mixture.

3. Cut a lemon in half, and squeeze one half of the lemon juice into the yogurt. 

4. Peel the english cucumber and set aside peelings. Cut it lengthwise, and use a spoon to remove the seeds. Use a grater to break it up and mix it in with the yogurt. Be VERY cautious with this step.

5. Chop tbsp of dill extremely finely with a sharp knife and mix in.

6. Taste to make sure everything is to our liking. I like mine spicy so I usually add more cayenne.

7. Serve spread over the pita with the chicken place on top.

8. Enjoy!

 

Chicken:

• 4-5 skinless chicken breasts

• ⅓ cup olive oil

• 2 cloves garlic

• Zest of 1 lemon

• Juice of 1 lemon

 

Steps:

1. Place your raw chicken breasts on a cutting board and cover with a layer of saran wrap.

2. Using a rolling pin, pound your chicken to flatten slightly. Make sure to get an even thickness so it cooks through.

3. In a plastic bag, add olive oil, garlic, juice and zest of 1 lemon and shake.

4. Place the chicken in the bag, shake, and leave in the fridge for up to 5 hours. The longer you leave it, the more time the flavor has to develop.

5. After the time is up, place chicken on the grill for about 6 minutes per side (this cooking time will depend on the size and thickness of the chicken, make sure to cook thoroughly to avoid raw meat).

6. Take off the grill and leave it to sit, covered, for 10 minutes to keep warm.

7. Serve warm with pita, tzatziki, and salt and peppered tomatoes, onions, and cucumbers. 

8. Enjoy!