Garlic pitas with double-cream tzatziki

28 Nov

Garlic pitas with double-cream tzatziki (photograph by Tasha Seccombe)

When it comes to Summer tapas, simpler is always better. And when you love Greek food as much as I do, you simply have to go with freshly baked garlic pitas dipped in thick, double-cream tzatziki.

I roll the dough out in 2 large pita bases, or make 8 small hand-size pitas. Don’t be shy with the garlic – you have to commit on this one. I have to admit, after doing this shoot (eating on the job is a prerequisite) I was a walking garlic bomb for 2 days straight. It felt great – true Greek style!

For the tzatziki, I based my recipe on the authentic tzatziki that we had in Athens when we traveled there in 2010. It is very thick, almost like a cucumber and mint “salad”, made with well-strained cucumbers and double-thick Greek yoghurt. Add some olive oil and I’m back in a taverna on the cobbled streets of Plaka.

Ingredients for pitas:

  • 2 cups (500 ml) flour
  • 2 t (10 ml) instant yeast
  • 1 t (5 ml) sugar
  • 1/2 t (2,5 ml) salt
  • 3/4 cup (185 ml) lukewarm water
  • 1 T (15 ml) olive oil
  • for topping: 8-10 garlic cloves, crushed, mixed with 1/3 cup olive oil
  • salt & pepper for seasoning

Method for pitas:

  1. In a large bowl, mix flour, yeast, sugar and salt together. Add water and olive oil and mix until a sticky dough forms. Knead until the dough becomes soft and pliable. Cover and let it rise in a warm area for about 15-30 minutes until doubled in size.
  2. Pre-heat oven to 240/250 C for at least 20 minutes.
  3. Divide dough in 2 (for large pitas) or 8 (for small pitas). On a well floured surface, roll out one piece at a time into circular shapes, adding a little more flour to make sure the dough doesn’t stick. Transfer to a large baking tin lined with baking paper.
  4. Spread with garlic & olive oil topping, season lightly with salt & pepper, then bake for 5-8 minutes or until golden brown and crisp on the edges. Serve immediately on a wooden board.

Ingredients for tzatziki:

  • 1/2 cucumber, seeds removed and coarsely grated
  • 250 ml double-cream Greek yoghurt
  • 2-3 T chopped fresh mint
  • 1 T olive oil
  • salt and pepper
  • 1 clove garlic, crushed

Method for tzatziki:

  1. Spread grated cucumber on a clean tea towel over a wire rack, sprinkle with salt, and drain for 15-30 minutes. Make sure that most of the water is removed from the cucumber by wringing it lightly in the tea towel if necessary.
  2. In a medium-sized mixing bowl, mix yoghurt, mint, olive oil and garlic. Add drained cucumber and season with pepper.
  3. Cover and refrigerate until ready to serve.

 

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food & recipe: Ilse van der Merwe.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & Nicola Pretorius

Glasses and Tablecloth : Poetry

Simple, Greek-inspired food. (photograph by Tasha Seccombe)

3 Responses to “Garlic pitas with double-cream tzatziki”

  1. dorina December 19, 2012 at 13:14 #

    you should also try with dill instead of mint and a dash of white vinegar in the tzatziki

    • thefoodfox January 7, 2013 at 09:48 #

      Thanks Dorina! Yes, I’ve heard that some people use mint and vinegar, but haven’t tried it myself – will surely give it a go soon!

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