Basics Archives - Applause for the Chef

Servings

Servings 4 servings

Ingredients

▢ 300 g strained Greek yoghurt
▢ 1 cucumber
▢ ⅓ garlic clove finely grated
▢ 3 tbsp white wine vinegar divided
▢ ¼ bunch dill finely chopped, optional
▢ 2 tbsp olive oil plus extra to serve if liked
▢ 1 pinch salt plus extra for the cucumber
▢ 1 pinch black pepper freshly ground

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Instructions

Peel the cucumber and grate it on the coarse side of a box grater. Toss with a pinch of salt and 1 tbsp of the white wine vinegar, then leave for 10 minutes.
1 cucumber, 3 tbsp white wine vinegar, 1 pinch salt
Mix the Greek yoghurt, grated garlic, remaining white wine vinegar and olive oil in a bowl until smooth.
300 g strained Greek yoghurt, 1/3 garlic clove, 3 tbsp white wine vinegar, 2 tbsp olive oil
Squeeze the cucumber firmly in a clean cloth or sieve to remove excess liquid. Discard the liquid.
Fold the drained cucumber into the yoghurt mixture with the dill. Season with salt and black pepper.
1/4 bunch dill, 1 pinch black pepper, 1 pinch salt
Chill until needed, then stir before serving. Finish with a little extra olive oil if liked.

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Chef's notes

Squeeze the cucumber well, otherwise the tzatziki will loosen as it stands.
Use thick strained Greek yoghurt. Regular yoghurt should be drained first.
Dill is optional, but it gives a classic fresh finish. Mint can be used instead.
Keep covered in the fridge for up to 3 days.
Serve with pork gyros, grilled vegetables, warm pita or roast potatoes.

Drink pairing

Tzatziki suits clean, bright drinks that echo the cucumber, yoghurt, garlic and dill. Keep the pairing fresh rather than sweet.

Alcoholic

Assyrtiko for sharp citrus freshness
Sauvignon Blanc with herbaceous notes
Crisp pilsner or Greek lager for a simple mezze pairing.

Non alcoholic

Sparkling cucumber water with lemon
Chilled mint tea with a squeeze of lime
Kefir ayran with a small pinch of salt.

Nutrition per serving

Servings

Servings 6 flatbreads

Ingredients

▢ 420 g plain flour plus extra for dusting
▢ 2 tsp instant yeast
▢ 1 ½ tsp fine salt
▢ 1 ½ tsp caster sugar
▢ 300 ml warm water
▢ 1 tbsp olive oil for brushing the pan or bread

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Instructions

Whisk the flour and yeast together in a large bowl. Add the salt and sugar, then stir in the warm water until a rough dough forms.
420 g plain flour, 2 tsp instant yeast, 1 1/2 tsp fine salt, 1 1/2 tsp caster sugar, 300 ml warm water
Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smoother and elastic. Use only a little extra flour if the dough feels too sticky to handle.
Shape the dough into a ball, place it in a clean bowl and cover. Leave for about 2 hours, or until well risen and almost doubled.
Divide the dough into 6 equal pieces and roll each one into a ball. Roll each ball on a lightly floured surface into a thin round about 23 cm wide.
Heat a cast-iron pan or heavy skillet over medium heat. Cook one flatbread for 3–4 minutes on the first side until golden patches appear.
Turn the bread, brush or drizzle very lightly with olive oil and cook for 1 minute. Turn again and cook for a further 1–2 minutes, flipping once or twice, until cooked through and flexible.
1 tbsp olive oil
Repeat with the remaining dough, stacking the cooked flatbreads in a clean cloth to keep them soft.

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Chef's notes

Store cooled flatbreads in an airtight bag for up to 4 days.
Freeze with baking paper between each bread for up to 3 months.
To reheat, warm briefly in a dry pan or wrap in foil and heat in a low oven.
The dough can be chilled after the first rise for up to 24 hours. Bring back to room temperature before rolling.
Replace up to 60 g of the plain flour with wholemeal flour for a slightly nuttier bread.

Drink pairing

These soft Greek gyro flatbreads work best with bright, refreshing drinks that suit warm bread, grilled fillings and yoghurt-based sauces without overwhelming them.

Alcoholic

Assyrtiko for crisp acidity with Greek fillings; dry Greek rosé for tomato, herbs and grilled meat; light pilsner or Greek lager for a clean, easy pairing.