zombola
01-25-2016, 03:09 PM
Ingredients you'll ned: - Chicken - Greek Yogurt - Dill (fresh or dried) - Garlic - Red onion - Kosher salt - Red wine vinegar - Olive oil - Thyme, oregano, fresh parsley, fresh cilantro - Lemons (or lemon juice, but lemons are cooler) - Flour (bread flour is preferred, but all-purpose is cool too) - Sugar - Yeast Equipment you'll need: - a nice knife Optionally, you'll be much happier if you have a food processor and a stand mixer
Since it takes a while to rise, we'll start by making a pita dough. Add 2 tsp yeast, 2.5 tsp sugar, and 2/3 cup of warm water to a mixing bowl. Whisk until the sugar is dissolved, and let sit for like 5 minutes. If you have a stand mixer, use that. Making dough by hand is no fun
Add in 1/2 cup of warm whole milk, 1.5 tbsp olive oil, 1.5 tsp salt and 1.5 cups flour to the mixture.
Mix until thoroughly incorporated, and slowly add in another 1.5 cups of flour (for 3 cups total)
Keep mixing and folding until everything is homogenous. Cover with a dish cloth or cling film and let rise for 1.5-2 hours
While you wait on your dough to rise, we can build a sauce. First, cut the ends off and peel a cucumber
Slice, dig out the seeds, and dice it up
Move the diced cucumber to a colander and toss with ~1 tsp salt. Let this sit for 15-30 mintues to draw out moisture
Pat dry to remove as much water as possible
Pulse in a food processor a few times
Add in: - 1.5 cup greek yogurt - half a lemon's worth of juice (probably like 1 tbsp) - 2 cloves garlic - 1 tbsp olive oil - 1 tsp red wine vinegar - 1 tbsp parsely - 1 tbsp dill Pulse this up and adjust to taste. Cards on the table, I didn't measure anything here, so I am just kinda guessing at what I used.
http://i.imgur.com/2Q1A0S5.jpg
Boom! You made Tzatziki Sauce! This can hang out in the fridge for a few days, it's awesome with chips or veggies.
http://i.imgur.com/ysl90Pm.jpg
Now we'll build a marinade for the chicken. Move 3-4 tbsp of your sauce to a mixing bowl. Whisk in: - 1/4 cup olive oil - 1 tbsp red wine vinegar
Add: - 1 tsp thyme - 1/3 tsp cilantro (coriander) - a finely diced clove of garlic, or two if you're hardcore like that - 1/2 cup diced red onion Whisk until well-incoporated
Put a few pieces of chicken in a sandwich bag, and add some marinade. Seal the bag (doing your best to kick out all the airspace) and make sure the marinade is surrounding your chicken. Throw those in the fridge to marinate for at least a half hour. Longer is always better, so you could do this the day before even.
http://i.imgur.com/ciRE2iu.jpg
Your dough should have risen after a few hours, rule of thumb is to let it at least double in size. Divide into pieces a bit smaller than a baseball. If you're not from North America, buy a baseball on Amazon and figure it out from there. Oil your workspace (it's better for pita than flour), and spread the doughballs out to the size of a decent dinner plate.
Drop onto a skillet preheated to medium-high heat. Most important here is to get the skillet evenly heated — my first one got burnt in the center because my small induction burner wasn't big enough. Keep the pita moving until it's beginning to brown on one side, then flip. When both sides are brown, transfer to a plate, separating each pita with foil. They can hang out in a warm oven for a while to stay soft
When your chicken is finished marinating, get them onto a hot skillet with plenty of oil or butter. A higher smoke point is better, so go for canola over olive oil here.
http://i.imgur.com/hQi5vOA.jpg
Cook the chicken through, making sure you brown in well. Expect some smoke from the yogurt burning off. Move to a cutting board, let sit for a few minutes, and cut into strips
http://i.imgur.com/S0iW7jU.jpg
Assemble your warp with a generous helping of chicken, some diced red onions, green onions, and red peppers. Really whatever veggies you have around. Add a few big spoonfuls of your tzatziki and crumpled feta
http://i.imgur.com/4sC44ic.jpg
wrap in the pita's foil to keep it together, and serve with a few big olives, a light salad, and your favorite wine
http://stream1.gifsoup.com/view4/1799061/greek-dancing-o.gif
Since it takes a while to rise, we'll start by making a pita dough. Add 2 tsp yeast, 2.5 tsp sugar, and 2/3 cup of warm water to a mixing bowl. Whisk until the sugar is dissolved, and let sit for like 5 minutes. If you have a stand mixer, use that. Making dough by hand is no fun
Add in 1/2 cup of warm whole milk, 1.5 tbsp olive oil, 1.5 tsp salt and 1.5 cups flour to the mixture.
Mix until thoroughly incorporated, and slowly add in another 1.5 cups of flour (for 3 cups total)
Keep mixing and folding until everything is homogenous. Cover with a dish cloth or cling film and let rise for 1.5-2 hours
While you wait on your dough to rise, we can build a sauce. First, cut the ends off and peel a cucumber
Slice, dig out the seeds, and dice it up
Move the diced cucumber to a colander and toss with ~1 tsp salt. Let this sit for 15-30 mintues to draw out moisture
Pat dry to remove as much water as possible
Pulse in a food processor a few times
Add in: - 1.5 cup greek yogurt - half a lemon's worth of juice (probably like 1 tbsp) - 2 cloves garlic - 1 tbsp olive oil - 1 tsp red wine vinegar - 1 tbsp parsely - 1 tbsp dill Pulse this up and adjust to taste. Cards on the table, I didn't measure anything here, so I am just kinda guessing at what I used.
http://i.imgur.com/2Q1A0S5.jpg
Boom! You made Tzatziki Sauce! This can hang out in the fridge for a few days, it's awesome with chips or veggies.
http://i.imgur.com/ysl90Pm.jpg
Now we'll build a marinade for the chicken. Move 3-4 tbsp of your sauce to a mixing bowl. Whisk in: - 1/4 cup olive oil - 1 tbsp red wine vinegar
Add: - 1 tsp thyme - 1/3 tsp cilantro (coriander) - a finely diced clove of garlic, or two if you're hardcore like that - 1/2 cup diced red onion Whisk until well-incoporated
Put a few pieces of chicken in a sandwich bag, and add some marinade. Seal the bag (doing your best to kick out all the airspace) and make sure the marinade is surrounding your chicken. Throw those in the fridge to marinate for at least a half hour. Longer is always better, so you could do this the day before even.
http://i.imgur.com/ciRE2iu.jpg
Your dough should have risen after a few hours, rule of thumb is to let it at least double in size. Divide into pieces a bit smaller than a baseball. If you're not from North America, buy a baseball on Amazon and figure it out from there. Oil your workspace (it's better for pita than flour), and spread the doughballs out to the size of a decent dinner plate.
Drop onto a skillet preheated to medium-high heat. Most important here is to get the skillet evenly heated — my first one got burnt in the center because my small induction burner wasn't big enough. Keep the pita moving until it's beginning to brown on one side, then flip. When both sides are brown, transfer to a plate, separating each pita with foil. They can hang out in a warm oven for a while to stay soft
When your chicken is finished marinating, get them onto a hot skillet with plenty of oil or butter. A higher smoke point is better, so go for canola over olive oil here.
http://i.imgur.com/hQi5vOA.jpg
Cook the chicken through, making sure you brown in well. Expect some smoke from the yogurt burning off. Move to a cutting board, let sit for a few minutes, and cut into strips
http://i.imgur.com/S0iW7jU.jpg
Assemble your warp with a generous helping of chicken, some diced red onions, green onions, and red peppers. Really whatever veggies you have around. Add a few big spoonfuls of your tzatziki and crumpled feta
http://i.imgur.com/4sC44ic.jpg
wrap in the pita's foil to keep it together, and serve with a few big olives, a light salad, and your favorite wine
http://stream1.gifsoup.com/view4/1799061/greek-dancing-o.gif