Pita

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Preheat oven at 500F.
Pita: In a bowl, mix flour, salt, sugar, and yeast. Add in olive oil, yogurt, and 126 ml water. Fold. Knead.
Transfer the dough in a bowl coated with olive oil. Ferment the dough until it double its size.
Weigh 80-85g each. Cover the dough with towel. Make a boule. Bench rest for 10 minutes.
Flour the bench. Flatten the dough in the bench with rolling pin. Transfer the dough in the tray. Cover with towel. Remove the towel, oven at 500 F. For 4 minutes. Cut into quarter. Cover with towel.
Tatziki: Grate the cucumber with the skin on. Remove the seed. Add in salt. Squeeze. Rinse. Squeeze out.
Rough chop the dill.
Add squeeze out cucumber to yoghurt. Add dill, garlic paste, salt and pepper.
Vegetable Garnish: cut cucumber to half. Cut into bias 1/8 inch thin. Cut tomato in half, then bias 1/8 thin. Emancier the onion. Mix then chill.