Pita greca - È sempre mezzogiorno 11/09/2025

Prepare the dough by mixing 500 g of flour, 10 g of fresh yeast, 170 ml of water, 150 ml of milk, 10 g of sugar, 20 ml of oil, and 10 g of salt.

Let the dough rise until doubled in size at room temperature.

Divide the dough into balls and let them rise for another 20 minutes at room temperature.

Prepare the filling with salad, cherry tomatoes, feta, olives, marinated onions, capers, cucumbers, oregano, and olive oil.

For the sauce, mix 125 g of Greek yogurt, 50 g of cucumber, 1 clove of garlic, dill, vinegar, olive oil, and salt.

Spice Level:

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