Delicious Homemade Tzatziki Sauce and Garlic Pita
A refreshing Greek tzatziki sauce paired with warm homemade garlic pitas for a quick and versatile meal. Cool and tangy sauce complements soft, garlicky bread perfectly.
- Prep Time: 15
- Cook Time: 12
- Total Time: 90
- Yield: 4 pitas and ~2 cups tzatziki 1x
- Category: quick
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
2 cups Greek yogurt (non-fat or full-fat)
1 medium English cucumber (about 12 oz)
3 garlic cloves, minced
1 tablespoon extra virgin olive oil (for sauce)
2 tablespoons fresh lemon juice
1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
½ teaspoon sea salt (adjust to taste)
WARM water (110°F, for dough)
1½ teaspoons active dry yeast
½ teaspoon sugar (for dough)
1¾ cups all-purpose flour (for dough)
¼ teaspoon salt (for dough)
1 teaspoon olive oil (for dough)
2 tablespoons minced garlic (for dough)
Instructions
Grate cucumber and press to remove moisture using a microplane sieve
In a bowl, mix yogurt, pressed cucumber, 1 tbsp olive oil, lemon juice, dill, and salt for the tzatziki
Set sauce aside to rest while preparing the pita dough
Combine warm water, 1½ tsp yeast, and ½ tsp sugar. Let sit 5 minutes until foamy
Whisk 1¾ cups flour, ¼ tsp salt, 1 tsp olive oil with 2 tbsp garlic and 2 tbsp fresh juice if used
Knead dough for 5–7 minutes until smooth and elastic
Let dough rest 1 hour in a greased bowl
Divide dough into 4 pieces. Roll into balls and press slightly
Place pitas 1 inch apart on a baking sheet. Brush with olive oil and sprinkle garlic powder
Bake at 425°F (220°C) for 10–12 minutes until puffed and golden
Notes
Tzatziki can be made ahead and refrigerated for up to 3 days
Pita dough can be stored frozen for 1 month
Use crumbled feta or soy-based alternatives for a meat-optional twist
Nutrition
- Serving Size: 1 pita with ¼ cup tzatziki
- Calories: 375
- Sugar: 3g
- Sodium: 1700mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg