Our garden seems to expand a bit each summer. This year we’ve added a hoop house to support a myriad of peppers and tomato plants in addition to our outdoor varieties of vegetables, herbs, and edible flowers. With all the time spent outside this summer, decidedly, we’ve shifted many more meals over to the grill than we do normally. We received some metal skewers as a gift last year and really enjoy using them to prepare this dish. This meal disappeared so fast there wasn’t even time for me to take the last few shots! Enjoy the photos and recipes below!
~3 cups flour
1 1/4 cup warm water
1 pkg yeast
2 tblsp oil
Mix one cup flour, oil, salt, and the warm water together in a stand mixer along with the package of yeast. Allow yeast to bloom/form a sponge if necessary. Turn on your mixer and add flour until the dough just pulls away from the inside of the bowl. Knead for three to five minutes. Cover and allow dough to rise until it doubles in size. Remove from bowl to a floured surface and divide into eight equal pieces. Roll each into a ball and set on a covered baking tray to rise again for another 20 minutes or so. Preheat a cast iron skillet to medium heat while you roll out the dough balls to about 1/2″ height. Cook each pita bread until slightly brown on each side before flipping. If done correctly, your pitas will start to rise shortly after you flip them over so they will be hollow in the middle. Allow to cool before stuffing. Enjoy!
375 mL 3% yogurt, or use Greek style yogurt if you want it thicker
1/2 small lemon, juiced
4 large garlic cloves, minced (add more if you like garlic!)
1/3 English cucumber, shredded
1 tsp finely chopped dill
1/2 tsp salt to taste
1/2 tsp ajinomoto
Put all ingredients in a bowl and mix well. Allow flavors to mingle for at least twenty minutes.