I love tzatziki. It’s the perfect combination of garlicky, creamy, fresh goodness that’s just being asked to be eaten by the spoonful. While I think that my tzatziki is pretty killer on its own, I can’t get away with eating a bowlful of it for dinner. The first thing I think of when I think of tzatziki is a vegetarian gyro, and I figured, why not make the pita from scratch as well. I have debated making pita from scratch in the past. For some reason, when we lived in Vancouver I couldn’t find what I consider to be ‘normal’ pita anywhere (the thin kind that doesn’t have tons of bread in the middle). Instead we just went pita-free for a couple of years.