Time: 1 hour 15 minutes
Complexity: easily
Servings: 8

Flatbreads with cucumber-yogurt dipping sauce - a detailed recipe.

Ingredients:

• 1 medium-sized greenhouse cucumber
• 1 cup of low-fat natural yogurt
• 1 cup low-fat sour cream
• 1 tbsp lemon juice
• 1 tbsp plus 2 tsp Greek seasoning (portioned)
• Salt and ground black pepper
• 4 whole grain hollow pitas

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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cucumbers, yogurt, sour cream, lemon juice, pita

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Preparation:

Step 1
• Cut the cucumber in half lengthwise and grate it into a medium bowl. Add the yogurt, sour cream, lemon juice, and a tablespoon of Greek seasoning. Stir to combine.
  Yield: 2 tbsp.
  
  Season with salt and pepper. Refrigerate for at least an hour. Serve with baked pita chips.
Step 2
• Preheat oven to 180°C. Spray a baking sheet with olive oil cooking spray.
  
  Cut each pita into 8 triangles. Place on a baking sheet in a single layer. Lightly spray with cooking spray and sprinkle with the remaining 2 teaspoons of Greek seasoning. Bake for 10 minutes. Remove from the oven and let cool.

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