It happened about a month ago. It was a typical day – casually following Twitter – laughing at the wittiness of those whom I follow and clicking through the links that caught my attention.
As it was quite some time ago I don’t remember the exact words that @bittman used to lure me in but it had to do with nachos.

The nachos that Mark Bittman was referring to resembled nothing like the grease-laden chips covered in orange “cheese-flavored” glop that my husband likes to consume while we’re at Safeco watching the Mariners. No these were vastly different and were immediately on the menu for that night’s dinner.
Bittman’s Greek Nachos begin with a bed of oven crisped pitas. On top of that he uses a cumin and onion seasoned ground lamb – I used beef because it’s what I had. Drizzled over the top of the pitas and ground meat is a perfectly salty, creamy and tangy sauce of yogurt, feta, lemon juice/zest and fresh mint. (If your mouth isn’t watering yet you might want to get your salivary glands examined).

But wait. There’s more.
Finish the nachos with chopped tomatos, cucumbers and olives. And if you are like me sprinkle more feta on top and a bit more fresh mint.
This dinner is made extra tasty with the addition of this fruit salad on the side.
Of course, being the crazy lady that I am, store bought pitas just would not do. So I made my own and I must say that it was incredibly satisfying watching them balloon in the oven. It took a few rounds before I figured out the “trick” to the ‘puff”. Which really isn’t a trick at all – just make sure that when rolling them out you leave them thick enough so that there is room for them to expand. A 1/4-inch thick should do the trick. For this recipe however, you don’t need the typical pocket in the pita – but for the leftover sandwiches you make with the leftover nacho ingredients – you will.

Whole Wheat Pitas
This is an incredible Pita tutorial from The Fresh Loaf (much more detailed than mine)
2 cups flour
1 cup whole wheat flour
1 1/2 teaspoons salt
1 Tbl honey
1 packet yeast (or 2 1/2 tsp.)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil

Method
Combine the yeast, flour, salt and honey. Stir in the water and olive oil to form a ball. If the mixture is not coming together add a bit more flour or water so that a cohesive mass is made. Knead the dough, or mix with a dough hook on low, for ten minutes.
Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap. Let this rest and rise until double in size. Appoximately 90 minutes.
After the dough has double punch down to release some gas (heehee) then divide into 8 equal portions. Roll each potion into a ball then cover and let rest for 20 minutes.

Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well. If you don’t have a stone use the underside of a cookie sheet placed in the middle of your oven.
On a floured surface roll a portion of the dough into a circle about 1/4-inch thick (this thickness worked best for me).
Quickly open the oven and place the rolled dough on your stone or cookie sheet – if there is room bake two at a time. Watch closely as it is quite exciting – if you are into that kind of thing – and it happens quickly. They should be done after 3 minutes. You can continue to bake for a couple more minutes if you want them crispier. If you are going to be using these pitas for the Greek nachos – which you really should – then once the pitas cool you are going to cut them into wedges drizzle with salt and olive oil and bake again just to crisp them up a bit (i.e. pita chips).

If you have enough will power pitas can keep for awhile or they freeze really well.
Of course you could just run to the store and buy a pack of pitas but really these are super easy and quick to make and the taste will leaving you screaming “OPA!”









35 Comments
Okay, this officially looks incredible! I’m drooling all over myself looking at the lamb and beautiful pitas. Outstanding!
You are just pumping out a lot great posts, Miss Ashley! This looks so DELICIOUS! And making your own pitas? What? Inspired over here and definitely making those ‘nachos’ sometime soon!
Who can resist this looking at your great pictures. Love the idea of Greek nachos.
Those are my kind of Nachos!
Wow. This looks mouthwatering!
OMG These are so on the menu for dinner some time this week!
OMG seriously this is the most unique and amazing Nachos I have ever seen!! I cannot wait to make these. Your brilliant!!
YUM!
Can you post the quantities you used for the cooking impared?
How much yogurt, lemon, etc for the sauce.
What spices for the meat?
Thanks!!!
wow – I love your photographs. How do you light them? Have been trying to photograph things in an oven, but can’t get them looking this good!! Well done
These look great. I have made pitta before and you are right they are easy and satisfying to make. This is a fantastic way to use them.
hey, there’s nothing wrong with taking in some fake cheese nachos every now and then… especially at a baseball game
BUT I’ll take the Greek Nachose any day of the week. Great work! -husband.
Oh. My. God.
Two of my favorite things- Greek food and nachos.
Combined!
SWOON!
Wow, these look so fresh and delicious! I would love to try a healthy alternative to the old ‘greasy’ nachos. Anything with feta and tomatoes you can’t go wrong!
Homemade Pita! It looks amazing and I am so impressed!
That looks fantastic!
Don – Thank you so much. I use all natural light.
Melaina – I really didn’t use a recipe beyond what Mark Bittman posted here http://www.nytimes.com/2009/06/24/dining/24mini.html Check out the video near the bottom.
nice this is a nice combo of greek food and nachos. seriously food-porn worthy photos too.
This looks SO great! I stumbled upon it the other day and I just keep returning to drool over the pics. Definitely on my to-make list.
I made these this week and we loved them!
Who could possibly resist anything as delicious as this?
WOW! These look delicious, I can’t wait to make them. Best of all they look healthy; these are nachos I’ll actually be able to eat without feeling guilty
I made these last night and they were delicious! I really burned the onions before adding the meat to the mixture, upped the lamb meat to 3/4 of a pound and then added a little extra cumin, used soy yogurt, and it was great! Thank you!
I just Stumbled your website, and glad I did… What a great idea, this is definitely being made in my house real soon, will be a hit for sure!
I’m a friend of Geoff’s. He posted a link to your blog on his today and I’ve been mesmerized all morning. I fell in love with lamb in New Zealand. These nachos look absolutely amazing. Thank you for the beautiful inspiration!
So, today I was browsing my husbands favorites on stumbleupon and this recipe was just recently added!!! I remembered all over why I fell in love with him!
Wanna know how I found you blog too?? Its funny actually…a friend on facebook “liked” Klesick Family Farms. I browsed their page, found your recipes and recommendations, and then your blog! Saved it to my favorites and check frequently. Just thought you might find all this amusing.
Beautiful, refreshing summer meal. Featuring this on Savoring Today for Feature Fridays, glad I found your site. Thanks.
Thanks @Judy!
Absolutely lovely. My husband aka “My Yanni” will simply adore these.
Oh wow! I’ve been craving nachos and these look like a great way to do them!
Yum! I saw these and immediately needed to try them as we too are a nacho lovin family. Thank you for your beautiful food and site. Love! And I included this (and you) in my weekly menu: http://www.ourlifestyled.com/2011/09/menu-monday-on-world-wide-web.html
I made these nachos for dinner this evening and they were fantastic! I used a little hummus to mimic refried beans and used ground lamb…delicious!
LOL. Look at all of you self-esteem movement victims crawling all over yourselves to gush!!! over what amounts to a torn-up Gyro. Good lord. Seriously.
This is a fantastic, healthy recipe- you turned a gyro into nachos! Thanks for sharing such a unique creation.
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