Turmeric Pita & Garlic Yogurt Dip

Servings: 10-12 mini pitas, the dip is enough for 2-4 servings.

Ingredients:

For the Garlic and Cherry Tomato Confit:

1 cup garlic cloves, peeled

Olive oil, as needed

½ cup cherry tomatoes

For the Pita:

500 g bread flour

11 g active dry yeast

20 g salt

10 g granulated sugar

290 ml lukewarm water

1 teaspoon ground turmeric

1/4 cup fresh parsley, chopped

For the Dip:

3 tbsp Greek yogurt

1-2 garlic cloves, minced

1 teaspoon lemon zest

2 tbsp lemon juice

Salt & pepper to taste

1 tbsp fresh dill, chopped

2 tbsp fresh parsley, chopped

1 teaspoon olive oil

For topping (optional):

Fresh Dill

1 teaspoon ground Sumac or Aleppo pepper

Instructions:

Make the garlic-cherry tomato confit:

1. Place garlic cloves, cherry tomatoes, and oil in a saucepan over low heat. Cook for about 60-90 minutes, until the garlic is soft, buttery, and creamy. Allow it to cool to room temperature before serving.

Make the pita:

1. In a large bowl, combine flour, yeast, sugar, turmeric, and salt and mix well.

2. Add the water and knead lightly for approximately 5 minutes.

3. Add parsley and knead for another 5 minutes, until you get a smooth dough.

4. Place the dough in a clean large bowl, and cover it with plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles in size.

5. Divide the dough into balls, with each ball weighing approximately 60 g.

6. Then, using a floured rolling pin, roll the pieces into a circle.

7. Place the pitas on a baking pan lined with parchment paper and then cover them with a kitchen towel. Space out the pitas so they have room to grow.

8. Allow them to proof for 40-50 minutes.

9. Preheat the oven to 480 F.

10. Once the pitas are proofed, place them in the oven. Bake for 5 minutes, then carefully flip over the pitas and let them bake for another 5 minutes.

11. Once ready, cover them with a kitchen towel and let them cool.

Make the yogurt dip:

1. In a bowl, mix garlic, Greek yogurt, lemon zest, and lemon juice. Add dill, parsley, olive oil, salt, and pepper, and mix well.

2. Place the yogurt dip on a plate, then place the garlic and tomato confit in the middle.

3. Drizzle over the garlic confit oil and finish with dill and sumac.

4. Dip the pita into the yogurt and enjoy!