For Tzatziki Sauce (can be made up to one day ahead and stored in refrigerator):
- 1 (16 ounce) container Greek yogurt – can be lowfat
- 1 cucumber, peeled and chopped
- 1 1/2 teaspoons dried dill weed
- 2 cloves garlic, pressed
- 1 teaspoon distilled white vinegar (or applie cider vinegar)
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and ground black pepper to taste
Place yogurt, cucumber, dill weed, garlic, vinegar, lemon juice, olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
- 4 cloves garlic, pressed
- 1 lemon, juiced
- 2 teaspoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 3/4-1 pound skinless, boneless chicken breast halves – cut into strips
Whisk together garlic, lemon juice, red wine vinegar, olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper. Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1-2 hours.
Preheat your oven broiler and set the oven rack about 6″ from the heat source. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a lined, large baking sheet. Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and allow to rest for 5 minutes.
Lettuce, tomatoes, cucumbers, sliced onion, feta, Kalamata olives (pitted)
Pita (version 1):
- 1 cup hot water, but not boiling
- 2 teaspoons active dry or instant yeast
- 2 1/2 – 3 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil
Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer, attach the dough hook and knead the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It’s better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, about 1 hour, or up to 2 hours.
At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)
Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
Pita (version 2):
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
- 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups bread flour, more or less
- In bowl of an electric stand mixer fitted with the dough hook, mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
- Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. Knead the dough for 4-5 minutes until it is soft and smooth.
- Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
- Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
- Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
- Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn’t hot enough, the bread can turn out dry (and won’t bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
- Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
- The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.