Pita with Creamy Tzatziki Sauce Recipe for Homemade Greek Dip

This divine pairing of pillowy, freshly made warm pita and tangy, creamy tzatziki is hard to beat. Serve it as a simple snack, use the pitas as the base for gyros or falafel, or enjoy them alongside a hearty Greek salad. The tzatziki is bright and zesty, and the homemade pita is far superior to store-bought.

Pita Bread with Tzatziki Sauce by Baking The Goods.

How to make pita bread in a cast iron skillet – Pita Bread with Tzatziki Sauce recipe video

PitaBreadTzatzikiSauce-31 — Pita Bread with Tzatziki Sauce.

My introduction to Middle Eastern and Greek flavors came early and felt like a revelation. Growing up in Spokane, WA, dining options were mostly chains, so discovering a small local spot that served gyros and tzatziki felt exotic. The bright tang of tzatziki and the spices of falafel opened my eyes to a wider world of flavors. Those first experiences stuck with me and inspired a lifelong appreciation for fresh, simple Mediterranean food.

Over time I learned more about Greek cuisine. Saganaki is a show-stopping starter, baklava is a cherished treat I learned to make from a friend, and tzatziki became a staple in my kitchen. I developed a version of tzatziki that’s quick to make and perfectly balanced—garlicky but not overpowering, with fresh dill and lemon for lift.

This tzatziki comes together in about eight minutes. The pita dough is straightforward—just flour, water, yeast, salt, and oil—and rewards the small amount of effort with warm, soft pockets that are infinitely better than the packaged kind. Make them on the stovetop in a hot cast iron skillet for that satisfying puff, or bake them on a hot stone for a different texture. Either way, keep them covered while warm so they stay soft.

tzatziki sauce ingredients — This flavor story is my favorite book ever.

Use a vegetable peeler to peel the cucumber and then shred using a coarse cheese grater. — Use a vegetable peeler to peel the cucumber and then grate using a coarse grater.

grated cucumber — Strain the shredded cucumber using cheesecloth or a thin, clean kitchen towel.

tzatziki! sauce mix — Blend yogurt, lemon, cucumber, garlic, dill, salt and pepper—boom: tzatziki.

Pita ingredients — Pita is simple: flour, water, salt, yeast and a touch of oil. A dough hook helps but isn’t required.

mixing oils — A splash of sesame oil mixed with olive oil adds deeper flavor, but it’s optional.

dough ball — Shape the dough into a smooth ball; it should be slightly tacky but not sticky.

dough rising — Place the dough in a lightly oiled bowl, cover, and let it double in size—about an hour.

flatten dough — Gently deflate and flatten the dough before dividing.

divide dough — Divide the dough into eight equal pieces; a scale helps but isn’t necessary.

roll dough — Roll each piece into a ball, then flatten before rolling into rounds.

rolling pin — Roll each disk to about 8″ diameter and 1/4″ thickness.

Cook on a very hot, lightly oiled cast iron skillet or grill pan for best puffing and color.

When the pita puffs, it feels like magic—make sure the pan is hot.

That puff is like magic.

tzatziki drizzle — Finish tzatziki with a drizzle of olive oil and a sprig of dill.

Warm, squishy pita and tzatziki are a perfect pairing—messy eating encouraged.

bite of pita — A bite of perfection—simple, comforting, and endlessly enjoyable.

pita with toppings — Top pitas with Greek salad, feta and pickles for a hearty meal.

Recipe

Pita Bread with Tzatziki Sauce

Author: Baking The Goods
Total Time: 2 hours 30 minutes
Yield: 8 pitas

Description

Soft warm pita and bright tzatziki make a memorable snack or the foundation for many Mediterranean dishes. The sauce is quick to prepare and the pita dough is simple to make ahead or use immediately.

Ingredients

Tzatziki Sauce

2 cups Greek yogurt
1 medium cucumber, peeled and seeded
2 heaping tablespoons fresh dill, finely chopped
1–2 cloves fresh garlic, finely minced
½ medium lemon, freshly squeezed
1 teaspoon fine sea salt
½ teaspoon black pepper

Pita Bread

2 ¾ cups all-purpose flour
1 cup water
2 ¼ teaspoons active dry yeast (1 package)
2 teaspoons fine sea salt
1 ½ teaspoons olive oil
½ teaspoon sesame oil (optional)

Instructions

For the Tzatziki Sauce

Peel, deseed and grate the cucumber.
Wrap the grated cucumber in cheesecloth or a thin clean towel and squeeze out the excess liquid. Reserve the cucumber and discard or reuse the juice as desired.
In a bowl, combine the Greek yogurt, squeezed cucumber, lemon juice, dill, garlic, salt and pepper. Cover and refrigerate to let the flavors meld.

For the Pita Bread

Warm the water to 100–110°F. In a mixing bowl or stand mixer, combine the water and yeast and let sit 8–10 minutes until the yeast begins to bloom.
Add 2½ cups of the flour (reserve ¼ cup for adjustments), salt, olive oil and sesame oil if using.
Knead with a dough hook on medium–medium-high for 5–7 minutes until the dough is smooth and elastic. If too sticky, add the reserved flour 1 tablespoon at a time. Alternatively, knead by hand for 7–10 minutes.
Shape the dough into a smooth ball, lightly oil a clean bowl, place the dough inside, and cover. Let rise in a warm spot until doubled, about 1–2 hours. The dough can be refrigerated after rising for up to 5 days.
Turn the dough onto a lightly floured surface, gently deflate, and divide into 8 equal pieces. Roll each into a ball and flatten into a disk; cover while you work.
Roll each disk to about 8″ diameter and ¼” thick, turning and lifting frequently to keep a round shape. If the dough springs back, rest a few minutes before resuming.
Stovetop method: Heat a cast iron skillet over medium-high until very hot. Add a little oil and wipe off excess. Cook each rolled pita 30 seconds until bubbles form, flip and cook 1–2 minutes until spotted, flip again 1–2 minutes until puffy. Keep cooked pitas covered with a towel.
Oven method: Preheat oven to 450°F with a baking steel, stone, or heavy baking sheet inside. Bake rolled pitas directly on the hot surface for about 3 minutes until they puff and are lightly browned. Keep warm covered with a towel.
Serve warm with the tzatziki.

Notes

Recipe adapted from The Kitchn’s approach to home-made pita. Pitas are best eaten immediately but can be stored in an airtight bag for a few days and reheated in the oven. Baked pitas freeze well with parchment between layers. If your pitas don’t puff, the cooking surface likely isn’t hot enough—ensure your skillet or stone is thoroughly heated.

Storing the dough: After rising, pita dough can be refrigerated for about 5 days before baking.

Prep Time: 2 hours
Cook Time: 30 minutes