I used to do a lot more micro plating back in the Google+ days. So I have a lot of tiny dishes I never use.

Cooking with Trent Reznor. But honestly either will do.

Carry the Zero! <3

Tzatziki
One cucumber
2 cups yogurt.
1 clove garlic, minced (optional).
2 tablespoons lemon juice.
2 tablespoons dried (1 tbsp fresh) dill.
Pinch of salt.

• peel the cucumber, grate it, squeeze out moisture by hand or with a t-shirt or cheesecloth, mesh strainer or whatever you have.
• Mix all the things.
• Refrigerate for 30 minutes (optional).

Naan
150 grams warm (105f) water
1 tbsp sugar.
1/2 tsp dry yeast
1 tsp sesame seeds (optional)
1/4 tsp fennel seeds (optional)
1/4 tsp cumin seeds (optional)
250 grams AP flour
1/2 tsp salt
1 tbsp milk/cream/yogurt/sour-cream
1 tbsp olive oil

• mix the water, sugar, yeast and seeds together in a small bowl
• let them rest until the yeast becomes frothy (5-10 min)
• mix the flour and salt in a large bowl with a whisk
• pour the dairy and yeast slurry into the flour bowl
• mix together until a dough forms
• kneed for just a few minutes until it gets some elasticity, you may need more flour.
• coat the bowl with the oil, coat the dough,
• let rest for 30 minutes until it doubles in size
• split into four balls and roll them about 1/4 inch thick
• Heat a cast iron skillet to 450°
• cook each side until you see smoke.

There is definitely a difference between Greek pita and US store bought pita. The real thing is closer to naan. Then again so is a Taco Bell gordita shell.

Pitas take more effort and prep time than naan. And sometimes you just want something chewy and stretchy.

I really wanted some of the $1.99 bacon on sale at a local store but decided this was the more responsible option because my wife wanted fresh veg.