Chicken Souvlaki Skewers, Pita Bread and Cucumber Tzatziki Sauce

Ingredients

• 3 cup All-Purpose Flour (plus more for dusting)
• 2.25 tsp Active Dry Yeast (one 1/4-ounce packet)
• 1 cup Warm Water (105-115°F or 40-46°C)
• 1 tsp Granulated Sugar
• 1.5 tsp Salt
• 2 tbsp Olive Oil

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently to dissolve and let the mixture sit for 5-10 minutes.
   • It's ready when it becomes foamy and bubbly on the surface, which indicates the yeast is active.
2. 2

   Mix and Knead the Dough (8-10 minutes)

   • Add the all-purpose flour, salt, and olive oil to the yeast mixture.
   • Using a dough hook on a stand mixer, mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6-8 minutes.
   • Alternatively, mix with a wooden spoon and then knead by hand on a lightly floured surface for 8-10 minutes.
   • The final dough should be smooth, soft, and elastic. It should spring back slowly when poked.
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Pitas (15 minutes)

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
   • Cover the dough balls with a towel and let them rest for 10 minutes. This relaxes the gluten, making them easier to roll.
   • Using a rolling pin, roll each ball into a circle about 6 inches in diameter and 1/4-inch thick. Keep the rolled pitas covered as you work.
5. 5

   Preheat Oven and Baking Surface (30 minutes)

   • Place a baking stone, pizza steel, or an inverted heavy-duty baking sheet on the lowest rack of your oven.
   • Preheat the oven to 475°F (245°C). Allow the baking surface to preheat for at least 30 minutes. This intense heat is crucial for the pita to puff.
6. 6

   Bake the Pitas (2-4 minutes per batch)

   • Carefully open the oven and place 2-3 pitas directly onto the hot baking surface, ensuring they don't overlap.
   • Bake for 2 minutes. The pitas should puff up dramatically like a balloon.
   • Using tongs, carefully flip the pitas and bake for another 1-2 minutes until lightly golden in spots but still soft.
   • Repeat with the remaining dough.
7. 7

   Cool and Store

   • Immediately after removing the pitas from the oven, wrap them in a clean kitchen towel.
   • This traps the steam and keeps them soft and pliable as they cool.
   • Serve warm or let them cool completely before storing in an airtight bag.

Ingredients

• 1 cup Greek Yogurt (Full-fat recommended for the best texture)
• 0.5 large English Cucumber (Do not peel)
• 2 cloves Garlic (Finely minced or grated)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Fresh Dill (Finely chopped)
• 1 tbsp Extra Virgin Olive Oil (Good quality for flavor)
• 0.5 tsp Salt (Divided for use)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Cucumber (10-15 minutes)

   • Grate the unpeeled English cucumber using the large holes of a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel/cheesecloth. Sprinkle with 1/4 tsp of salt and toss to combine.
   • Let it sit for 10-15 minutes to allow the salt to draw out excess water.
   • Squeeze the cucumber firmly to remove as much liquid as possible. This step is crucial to prevent a watery sauce. Discard the liquid.
2. 2

   Combine Ingredients (3 minutes)

   • In a medium bowl, combine the strained Greek yogurt, the squeezed cucumber, minced garlic, fresh lemon juice, chopped dill, and extra virgin olive oil.
   • Add the remaining 1/4 tsp of salt and the freshly ground black pepper.
   • Stir everything together until well combined and the mixture is smooth.
3. 3

   Chill and Meld Flavors (30 minutes)

   • Cover the bowl with plastic wrap or a lid.
   • Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together for a more delicious and cohesive taste.
   • For best results, let it chill for 1-2 hours.
4. 4

   Serve

   • Give the tzatziki a final stir before serving.
   • Garnish with an extra sprig of dill or a drizzle of olive oil if desired.
   • Serve chilled as a dip with pita bread and vegetables, or as a sauce for gyros, souvlaki, and grilled meats.