Making your own pita will ruin you for the store-bought kind. I’m just warning you.
My daughter has taken it upon herself to perfect what she calls a “Mediterranean Feast.”
And this will be the perfect meal to go with Friday’s Creature Feature! I’ll keep you guessing until Friday about the movie!
This meal will take some work, but you can cut corners and buy some pre-made things to make it much easier. But to be respectful to my daughter’s obsession with perfection, I’m giving you the directions for making more of an effort – and it WILL be worth it!
Here are the specific elements for the Feast:
Grilled chicken, using Greek seasoning or buy a rotisserie chicken or frozen grilled chicken (don’t tell my daughter I said that!)
Sauteed onions are optional but really good!
Hummus – make your own, it tastes so much better!
Chopped Romaine lettuce, it has to be Romaine.
Tzatziki Sauce – make your own or buy it if you can find it. A quick tip about this sauce, it is very yogurty and if you’re more interested in something that more closely resembles Ranch dressing, replace some of the yogurt with mayonnaise. (Don’t tell any Greek person I said that!)
White beans with oregano – is a great side dish. Just heat a can of Cannellini or Navy beans and add some oregano to give it that Mediterranean taste.
Roasted Potatoes – olive oil and Greek Seasoning make these crispy bites of heaven!
Pita Bread – make your own or buy some. If you want to make it, here’s the recipe that my daughter uses.
Molly Yeh’s Pita Recipe From Molly On The Range
If you don’t know Molly Yeh, you should get to know this exciting chef!
1 1/2 cups warm water
2 1/4 tsp. (1 envelope) active dry yeast
1 1/2 Tbsp. sugar
1 1/2 tsp. kosher salt
3 Tbsp. olive oil
3 3/4 cups bread flour plus more for dusting
In a stand mixer fitted with a dough hook, mix together the water, yeast, and sugar. Let it sit for 5 minutes or until foamy. With the mixer running on low speed, add the salt and oil then gradually add the flour. Increase the speed to medium-high and mix until the dough is smooth and slightly sticky, 7-10 minutes, adding enough flour so that the dough no longer sticks to the bowl. Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
Turn dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes.
Preheat oven to 500 degrees F. Line two baking sheets with parchment paper.
With a rolling pin, roll out the balls of dough into rounds, 1/4 inch thick. Place them on the baking sheets and bake until cooked through and puffy, about 5 minutes. Keep them in the oven a few minutes longer if you like them browned. Cool on a rack.
Now, get the ingredients together and have them on hand for Friday! I’m so excited!