Tzatziki Yogurt Sauce with Flatbread & Roast

I started making homemade tzatziki yogurt sauce a few years ago and every Spring, it’s a meal I go back to again and again. Something about the lemon and dill and cucumbers remind me of Spring (although I know cucumbers aren’t in season yet ;).

To make the meal, I will start cooking a thawed pork or beef roast in the instant pot or slow cooker with herbs and garlic, and sometimes onions and peppers.

Then I’ll make the tzatziki yogurt sauce and mix up a batch of flatbreads. Serve with some olives and sliced peppers and tomatoes drizzled with olive oil, salt, and pepper, it’s a simple, flavorful meal that the whole family loves. Dates are a fun dried fruit to serve as a snack or dessert for this dinner.

Homemade Roast: I don’t have an exact recipe for the meat, but cook with salt, pepper, and herbs and a cup or two of water or broth until tender and shreddable in the slow cooker or instant pot, and then crisp it up in butter or lard on the stove. Add in sliced peppers and onions, oregano, dill, salt and pepper.

Homemade Tzatziki Sauce

Adapted from FoodNetwork.com

• 2 cups Homemade strained, plain Yogurt (so it’s thicker)

• 3-4 mini cucumbers, peeled and grated and squeezed to remove liquid

• 3-4 cloves of garlic, minced

• lemon zest from 1 lemon

• 2 TBSP lemon juice

• 3 TBSP fresh dill (if using dried dill, start with less, about 1 TBSP, and add to taste)

• Redmond Real Salt and pepper, to taste

In a bowl, mix all ingredients together. Store in the fridge. Spoon over beef or pork flatbreads or dip with sliced peppers or cucumbers.

Homemade Flatbreads

Adapted from KingArthurBaking.com

• 3 cups all purpose flour (this doesn’t work with whole wheat)

• 2 tsp baking powder

• 1.5 tsp Redmond Real Salt

• 3 TBSP olive oil

• 1 cup ice water

• 2-3 TBSP olive oil or raw butter, for frying flatbreads

• you will need a cast iron pan

In a bowl, stir the flour, baking power, and salt together. Mix in olive oil and ice water. It will make a soft dough. Add water or flour if needed (if it’s too stiff or too sticky). Cover with a towel and let rest for 10 minutes.

With a bench scraper or non-serrated knife, slice dough into 12 pieces. Using a little flour if necessary, roll each dough piece into a thin circle. You can do this as you fry each one.

Heat the cast iron pan and add a tsp of butter or olive oil (I prefer butter for the flavor and smoking point).

Place the flat circle in the pan for 2 minutes and flip to the other side. It should be golden brown but not dark. Place on a plate or paper towel as you fry each one.

Store in the fridge and use as a pita or flatbread. Our boys like to spread honey on top for a quick snack!