For 4 large pita breads: 250g strong white bread flour 1 sachet of dried fast acting yeast (7g) 1.5 teaspoons salt 2 tablespoons oil (vegetable or olive) 150ml lukewarm water For the filling: 400g diced pork (I used leg meat) 1 sweet onion 2 teaspoons oregano 2 cloves of garlic 4 lemons olive oil 100g yoghurt 100g low fat creme fraiche 1 stalk of fresh mint 1 medium cucumber, peeled, deseeded, finely diced 3 large tomatoes, deseeded, finely diced 1 sweet pointed pepper (I used 1/2 red and 1/2 yellow) 100g feta cheese salt, pepper
Start off by marinating the meat for a few hours (or overnight). For that, place the diced meat into a glass bowl and season with oregano, olive oil, the juice of one lemon, one pressed garlic clove, salt and pepper. Finely chop 1/2 sweet onion and add to the bowl. Mix well, cover with clingfilm and leave to marinate in the fridge for at least a few hours.
For the pita breads, add flour, salt, oil and yeast in water in a large bowl. Combine ingredients with a spoon and start kneading inside the bowl. Transfer to a lightly floured work surface and knead for 10 minutes. Place into a lightly oiled bowl and cover the surface of the dough with some oil with your hands. Cover with a damp cloth and leave to rise for one hour (should double in size).
Knock back the dough, knead briefly and cut into 4 pieces (do not rip the dough but cut it). If you prefer to make smaller pitas, cut into more than four pieces. Leave the dough balls to rest for another 10 minutes (cover with damp cloth again).
Preheat your oven with a baking tray to maximum (I used 230°C).
Flour your worksurface and start rolling out your dough ball. The pita breads will not open up and form an air pocket if the dough is too thin or too thick. Aim at the thickness of a (standard :D) finger.
Take out the baking tray, flour lightly and place your pita breads on top. Place back in the oven and cook for about 5 minutes. They are done as soon as they puff up. Do not leave them in to brown too much or else they dry out too much. Transfer pitas onto a wire rack and cover with a cloth to keep them from drying out.
For the filling, deseed and dice up your vegetables. Finely chop the remaining onion and add to the vegetables. For the sauce, finely dice some cucumber and add to the yoghurt and creme fraiche in a bowl. Press one garlic clove in, add juice of 1-2 lemons (depends on the size), finely chopped mint and season with salt and pepper. Cover with cling film and leave in the fridge until further use.
For assembling, cut open the pita breads on one half, fill with tzaziki sauce, vegetables, meat and enjoy! Use the remaining vegetables and cheese for a Greek salad!