Intro

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. 3673385760_0686c0dc1d_b 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). 3672584421_b177c8ce2d_b 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. 3673409258_71042926a2_b   3673347688_dc4d2b2766_b   3672554585_cfe5b6af69_b   3673356166_09c47efc53_b

 

Whole Wheat Pitas

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. Approximately 90 minutes. After the dough has double punch down to release some gas 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!”

70 Responses to “Greek Nachos”

  1. Phoo-D

    Okay, this officially looks incredible! I’m drooling all over myself looking at the lamb and beautiful pitas. Outstanding!

    Reply
  2. Rachelle

    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!

    Reply
  3. Melaina25

    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!!!

    Reply
  4. Don

    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

    Reply
  5. Catherine

    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.

    Reply
  6. gabe

    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.

    Reply
  7. Sheila

    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!

    Reply
  8. TheWoman

    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.

    Reply
  9. Kim

    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!

    Reply
  10. Jim

    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!

    Reply
  11. Sally G

    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!

    Reply
  12. Ashley C.

    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. :P

    Reply
  13. Stacy

    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!

    Reply
  14. Dave

    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.

    Reply
  15. mary barber

    i luv greek food. next week i’m going to the greek fest here in the new orleans- . hopefully it will motivate me to make this recipe. there are bad recipes and good ones. your ‘s was perfect.

    Reply
  16. Sadica

    Hi. I was wondering if you change the ratio of white flour to whole wheat would that be ok? Say, 2 cups of whole wheat to 1 cup of white?

    Reply
  17. Jeff

    I’ve made homemade pitas and I couldn’t quite believe they worked. I’m not that adventurous with what I make and this seemed “advanced” but was easy and so much fun to see them puff up and the pocket form.

    Reply

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