Greek Souvlaki with Homemade Pita Bread and Tzatziki

• 6 g Instant yeast, about 2 teaspoons, one full packet is about 7g
• 300 ml Water, warm water to dissolve salt, then add 300ml cold water for total 600ml
• 42 g Coarse sea salt, 7% brine solution (42g for 600ml total)
• 2 leaves Bay leaves
• pinch Black peppercorns, to taste
• 2 cloves Garlic
• ½ Lemon, juice and peel
• 1 tbsp Dried oregano
• handful Fresh parsley, fresh
• sprig Fresh thyme, fresh
• tbsp Honey, to balance sweet, salty, and sour
• 320 g White bread flour
• 80 g Whole wheat flour
• 1 tbsp Sugar
• 1 tsp Coarse sea salt
• 1 tbsp Olive oil
• 240 ml Water, lukewarm, around 30°C, to activate yeast
• ½ Cucumber, grated on coarse side of grater
• pinch Fleur de sel, helps draw out water from cucumber
• 2 tbsp White wine vinegar
• 1 clove Garlic, minced with coarse salt to make a paste
• 3 tbsp Olive oil
• ½ carton Thick Greek-style yogurt, thick Greek-style, about half a container
• pinch Coarse sea salt, to taste
• pinch Black peppercorns, to taste
• tbsp Lemon, freshly squeezed
• sprig Fresh thyme, young thyme if available
• piece Iberico pork, Iberico pork skewers, brined for 45 min to 2 hours
• tbsp Lemon, extra lemon juice before grilling
• tbsp Olive oil, drizzled before grilling
• tsp Dried oregano, dried oregano
• pinch Coarse sea salt, pinch of salt before grilling
• pinch Black peppercorns, to taste
• Red onion, red onion, thinly sliced
• Tomato, small tomato, diced
• handful Arugula, for fresh salad topping
• tbsp Lemon, lemon juice for salad

Preparation

1. Step 1 · 45 minutes

   1:52
   Heat 300ml water until warm, dissolve 42g coarse sea salt (7% of 600ml total), then add 300ml cold water. Add bay leaves, black peppercorns, 2 cloves garlic (peeled with peel), half a lemon (juice and peel), a tablespoon dried oregano, fresh parsley, fresh thyme, and honey. Stir until salt dissolves. Place Iberico pork skewers in the brine and let marinate for 45 minutes to 2 hours. The salt and acid penetrate the meat and hold moisture, making it juicy.
   Doneness — brined
2. Step 2 · 7-8 minutes

   4:34
   Mix 320g white bread flour, 80g whole wheat flour, 1 tablespoon sugar, and 1 teaspoon fine salt. Add a tablespoon of olive oil. Warm 240ml water to about 30°C (lukewarm, not hot) and dissolve 2 teaspoons instant yeast (about 6-7g) in it. Pour the yeast mixture into the flour mixture and knead with a stand mixer using a dough hook for about 7-8 minutes, or by hand for 8-10 minutes. The dough will be very sticky at first but will become less sticky as you knead; do not add more flour. Shape into a ball, place in an oiled bowl, cover with a damp cloth, and let rise for about 2 hours until doubled. Punch down, divide into about 10 equal pieces, roll each into balls, cover with plastic wrap lightly oiled with olive oil, and let rest for another 30 minutes.
   Doneness — proofed
3. Step 3 · 5 minutes

   9:35
   Grate half a cucumber on the coarse side of a box grater. Sprinkle with fleur de sel and 2 tablespoons white wine vinegar, mix, and let sit for a few minutes to draw out the water. Meanwhile, mince 1 small clove of garlic with coarse sea salt, using the salt to break it down into a paste. Add 3 tablespoons olive oil to the garlic paste and mix well. In a bowl, combine thick Greek-style yogurt (about half a container), a pinch of salt, pepper, a small amount of white wine vinegar, the garlic oil, lemon juice, and fresh thyme if available. Squeeze the cucumber very well to remove as much liquid as possible (it will release a surprising amount), then fold it into the yogurt sauce. Taste and adjust with extra pepper and salt if needed.
   Doneness — mixed
4. Step 4

   12:16
   Remove the pork skewers from the brine. If using thin skewers, thread two parallel through each piece to prevent rolling on the grill; if using flat skewers, one is sufficient. Drizzle with extra lemon juice, olive oil, dried oregano, a pinch of salt, and pepper. The oregano will partially burn but much of it will mix with the oil, lemon juice, and meat juices as it cooks.
   Doneness — seasoned
5. Step 5

   13:59
   Roll each dough ball into a disc about 15-20cm in diameter. Place on a preheated grill plate (about 4mm thick stainless steel). After 10-15 seconds, the pita will start to puff up with air bubbles—this is the steam trapped between the two dough layers. Flip after about 20 seconds and cook the other side. The pita should be golden with some char marks.
   Doneness — cooked
6. Step 6

   15:09
   Grill the marinated pork skewers on the barbecue at medium heat (not high) until cooked to rosé doneness. Prepare a fresh salad by slicing red onion, dicing a small tomato, and tossing with arugula and a squeeze of lemon juice. If the pita bread has puffed, split it open; if not, use it as a dip bread or fold it. Fill with the salad, tzatziki sauce, and sliced souvlaki meat. The combination of the brined, juicy pork with the fresh tzatziki and warm pita creates an intense, balanced flavor.
   Doneness — assembled