- 1 recipe Pitta bread OR 1 recipe pocket pita OR 1 recipe of pita bread made according to the instructions on Gluten Free On A Shoestring using 245 g Better Batter All-Purpose Flour (Plan ahead! if you are using the gf shoestring recipe, it calls for Expandex modified tapioca starch which can be purchased at some health food stores or at online retailers such as Amazon).
For the dip:
- 1 c plain Greek yogurt or So Delicious plain df yogurt
- 1 c sour cream or df alternative (we like Daiya brand)
- 1/4 c fresh minced dill
- 1 Tbl fresh minced parsley
- 1 Tbl apple cider vinegar
- 1 tsp garlic salt, plus more to taste
- Ground black pepper, to taste
For the pita chips:
- 8 (6-inch round) pitas
- 6 Tbl extra-virgin olive oil
- 1 tsp garlic powder
- Salt & ground black pepper, to taste
This pita bread recipe is super easy and doesn't require a resting period for the dough. Start to finish you can have freshly baked pita bread in way less than 30 minutes so give them a try!
Make the pita bread.
Follow the instructions for the pita bread on the recipe page you choose. Let the pita bread cool on a wire rack after the first baking time. If you want thinner pita chips, use a sharp knife to pry them open and separate the pitas horizontally. I prefer the thicker chips, so I did not pull them apart. Keep oven temperature at 400 degrees for making the chips.
Bake the pitas into chips.
Cut each pita round into 8 wedges. Spread 4 baked and cut pitas on a cookie sheet. Brush the pita wedges with 3 Tbl olive oil and sprinkle half of the garlic powder, salt, and pepper. Bake in the oven 5-7 minutes or until the underside of the pita is golden brown and crispy. Flip the wedges over and return the pan to the oven for 3-5 additional minutes or until the second side is golden brown. Remove from the oven and let cool. Repeat with remaining 4 pitas, 3 Tbl olive oil, remaining garlic powder, salt, and pepper. Let cool completely before storing in an air tight container or serve immediately with the dill dip.
Make the dill dip.
Blend together the Greek yogurt, sour cream - or df alternatives - fresh herbs, vinegar, garlic salt, and pepper in a medium bowl. Stir until smooth and combined. Check for seasoning and add more garlic salt and pepper if needed. Store in an air tight container and refrigerate at least 8 hours or overnight for flavors to mellow and blend.
Transfer the dip to a small bowl bowl and pile up raw vegetables and/or baked pita chips for serving. Makes 2+ cups dip
Adapted from Jen L's version of the Five Heart Home recipe