Making Tzatziki and Pita from scratch is easier than you might think! Follow these detailed instructions to create both components of this delicious Greek duo:

Making the Authentic Greek Tzatziki:

1. Prepare the Cucumber: Wash the cucumber thoroughly. Trim off the ends. For the best texture, peel the cucumber. If using a large cucumber with many seeds, cut it lengthwise and scoop out the seeds with a spoon.
2. Grate the Cucumber: Grate the cucumber using the large holes of a box grater.
3. Remove Excess Water from Cucumber: This is a crucial step to prevent watery Tzatziki. Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle generously with salt. Salt draws out moisture from the cucumber. Let it sit for at least 15-20 minutes, or even up to 30 minutes, to allow the salt to work its magic. After the resting time, squeeze the grated cucumber firmly with your hands or use a clean kitchen towel to press out as much liquid as possible. Discard the liquid.
4. Mince Garlic, Dill, and Mint: Peel and mince the garlic cloves finely. Chop the fresh dill and fresh mint leaves finely.
5. Combine Ingredients: In a medium-sized bowl, combine the full-fat Greek yogurt, squeezed grated cucumber, minced garlic, chopped dill, chopped mint, lemon juice, and white wine vinegar (if using).
6. Season and Add Olive Oil: Season generously with salt and freshly ground black pepper to taste. Drizzle in the extra virgin olive oil.
7. Mix Thoroughly: Stir all the ingredients together until they are well combined and the Tzatziki is smooth and creamy.
8. Chill and Develop Flavors: Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes, or ideally for 1-2 hours, before serving. Chilling allows the flavors to meld and deepen, resulting in a more flavorful Tzatziki. The Tzatziki can be made a day ahead and stored in the refrigerator.
9. Taste and Adjust Seasoning: Before serving, taste the Tzatziki and adjust the seasoning if needed. You might want to add more salt, pepper, lemon juice, or garlic to your preference.

Making Homemade Pita Bread:

1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, instant yeast, and sugar (if using). Let it sit for 5-10 minutes until the yeast is foamy and activated. This step ensures your yeast is alive and active.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt.
3. Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or the dough hook attachment of your stand mixer, until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, or until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead with the dough hook for 5-7 minutes on medium-low speed. The dough should be soft and slightly tacky, but not overly sticky. Add a little flour if needed, one tablespoon at a time.
5. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. Divide and Shape Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8-10 equal portions. Shape each portion into a smooth ball.
7. Rest the Dough Balls: Cover the dough balls loosely with plastic wrap or a kitchen towel and let them rest for 10-15 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
8. Roll Out Pita Bread: Lightly flour your work surface. Take one dough ball and roll it out into a thin circle, about 6-8 inches in diameter and about 1/8 inch thick. Repeat with the remaining dough balls. Keep the rolled-out pitas covered with a kitchen towel to prevent them from drying out.
9. Cook the Pita Bread: Heat a large skillet or griddle over medium-high heat until hot. You can lightly grease the skillet with olive oil, but it’s not essential for a non-stick skillet. Place one pita bread round in the hot skillet. Cook for 1-2 minutes per side, or until the pita puffs up and develops light golden brown spots. Flip and cook the other side for another 1-2 minutes. As the pita cooks, it should puff up like a balloon. If it doesn’t puff fully, that’s okay, it will still be delicious.
10. Keep Pita Warm: As the pita breads are cooked, stack them and wrap them in a clean kitchen towel to keep them warm and soft.
11. Repeat and Serve: Repeat the cooking process with the remaining pita dough rounds. Serve the warm pita bread immediately with the chilled Tzatziki dip.