Homemade Grilled Pita and Tzatziki Dip
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 3¼ cups all purpose flour
- 3¾ tsp baking powder
- 1¼ tsp kosher salt, divided
- 3½ cups 10 percent whole milk plain Greek yogurt, divided
- 5 Tbsp olive oil, divided
- 2 Tbsp butter, melted
- 2 Tbsp finely chopped fresh parsley
- 1 small English cucumber
- 1 (0.5-oz) pkg fresh dill, minced
- 2 Tbsp minced fresh mint
- 3 cloves garlic, minced
- 2 tsp red wine vinegar
Instructions
- Preheat grill to medium-high. Shred cucumber using large holes of a box grater. Sprinkle cucumber with ½ tsp salt; let stand 10 minutes. Place in a clean kitchen towel squeeze out excess moisture.
- Meanwhile, whisk together flour, baking powder and ¾ tsp salt in a large bowl; gently stir in 1½ cups yogurt until dough forms.
- Form dough into a large ball; cut into 10 equal parts. Roll out dough pieces into 7-inch rounds. Brush with 3 Tbsp oil.
- Grill dough rounds, in batches, 2 to 3 minutes per side or until pita is done and grill marks appear. Or cook in a large skillet over medium-high heat.
- Brush pita with butter and sprinkle with parsley.
- Whisk together 2 cups yogurt, shredded cucumber, dill, mint, 2 Tbsp oil, garlic, and vinegar in a bowl. Season with salt and pepper, if desired. Serve Tzatziki dip with grilled pita.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
345
|
345
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 10 | 10 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 505 | 505 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
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