TZATZIKI, GREEK SALAD & PITA BREAD STARTERA plater of Greek taverna yumminess right on your table
A Mediterranean starter to bring you memories of warm summer afternoons.
FOR THE TZATZIKI
1 cup of greek yogurt Total 0%
1 cucumber, skin-off and grated (drain any extra liquid)
3 cloves of garlic, crushed
1 Tbsp of red wine vinegar
1/2 bunch of mint
1 bunch of dill
FOR THE GREEK SALAD
4 ripe tomatoes, chopped
1/2 cucumber, sliced and quartered
1 green pepper, sliced
16 black Kalamata olives
1 Tbsp dried oregano
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
FOR THE PITA BREAD
200 gr of plain flour
150 gr of wholemeal flour
1 Tbsp fast-acting dried yeast
10 gr sugar
3 Tbsp extra-virgin olive oil
200ml of lukewarm water
- Keep in the fridge, if you will not use right away.
- If you are not using immediately, then don't add the olive oil and vinegar and keep in the fridge.
- Knead until a non-sticky bowl forms and leave near a warm place in a bowl covered with cling film to rise for about 1 hour.
- Divide into 4 pieces and roll out into 25cm rounds approximately 5mm thick.
- Dust lightly with flour and cover for 5 minutes.
- Using a fork, prick the pittas lightly scoring the whole surface. This will prevent the pittas from rising when cooked.
- Spray a non-stick frying pan with extra virgin olive oil and fry the pittas until golden in each side.
- When you remove them, the trick is to put them in a plastic food bag immediately to avoid them drying up.
- Once cooled, they are suitable for freezing too if you want to keep them as a healthy fast food.
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