Homemade Pitas with Creamy Beet Tzatziki

PITA RECIPE METHOD:

1. In a stand mixer, combine the yeast, maple syrup and about 1 cup of lukewarm water. Let sit for 3 minutes, until it starts to foam. 
2. Add the flour and mix until a dough forms. You might have to add more water to help it come together. Knead for 5-9 minutes until the dough is super smooth. 
3. Cover with cling film and let rest for 1 hour. It should double in size.
4. Evenly divide the dough into 6-8 equal size pieces. Roll into balls and cover again to let rest for 10 minutes. 
5. On a floured surface, roll out the balls into pita sized circles. 
6. Preheat a cast iron pan over medium heat. Cook each pita for 2 minutes a side, there should be some nice colour and the pitas should puff up a bit. 
7. Wrap in a kitchen towel and repeat until all the pitas are cooked.

BEET TZATZIKI METHOD:

Use a sieve to strain any excess liquid from the yogurt. Add a pinch of salt to the beets and cucumber, then squeeze out any access water with a clean kitchen towel. 

Add everything in a bowl together and combine. Taste and adjust the seasonings! Store covered and chilled until ready to use!