Pita Bread

2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt

Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours.
Preheat oven to 350°.

Divide the dough into 6 equal portions and roll into balls. With either your hand or a rolling pin, pat and press each ball of dough into a 5-inch circle about 1/2-inch thick. Place on an ungreased baking sheet and bake for 10 minutes, or until the pita are light golden brown.

Serves 8.

Yogurt with Garlic

This yogurt dish may be served as a relish or it may be used as a sauce over cooked vegetables. Of course, it also tastes quite wonderful if eaten plain, with a spoon. Some minced fresh mint may be added to it, if you like.

1 cup plain yogurt
1/4 t. salt, or to taste
1 clove garlic, mashed to a pulp in a mortar
1/16 t. freshly ground black pepper
2 t. fruity olive oil
Put the yogurt in a bowl. Beat gently with a fork or whisk until smooth and creamy. Now add all the other ingredients. Beat to mix. Cover and chill until needed..
Serves 1-4.

Cucumber with Yogurt

1 medium cucumber, peeled and diced (seeding optional)
2 cups yogurt
2 or more cloves garlic, put through a garlic press
Salt and pepper to taste
2 Tbs. finely chopped fresh mint, or 2 tsp. crushed dried mint
a few sprigs fresh mint or crushed dried mint for garnish
Put the cucumber in a serving bowl. Beat the yogurt and garlic together and season to taste with salt and black pepper. Stir in the mint. Pour the mixture over the cucumber. Garnish with sprigs of fresh mint (or sprinkle with crushed dried mint) and serve with pita bread. Serves 6.

Yogurt with Roasted Eggplant

2 scallions
1 medium-sized eggplant (about 3/4 pound)
2 cups plain yogurt
1 clove garlic, peeled and mashed to a pulp
3 T. minced fresh mint
3/4 to 1 t. salt
2 T. olive oil
Freshly ground black pepper
Cut the scallions into paper-thin rounds three-quarters of the way up their green sections. Put in a bowl. Pour 4 cups of ice water over them. Cover and refrigerate for an hour.
Prick the eggplant in five to six places with a fork. Now lay it directly over or under a flame. If you are roasting it on top of the stove, keep the heat on low. If you are roasting it under the broiler, keep the eggplant a few inches away from the heat. As one side gets charred, turn the eggplant over slightly, using a pair of tongs to do so. Roast the entire eggplant this way. It should turn very limp by the time it is done.

Peel the eggplant under cold running water and leave it to drain in a colander for 5 minutes. Then mince the flesh.

Put the yogurt in a bowl and beat lightly with a fork or a whisk until smooth and creamy. Add the eggplant, garlic, mint, salt, olive oil, and black pepper. Drain the scallions and pat dry. Add them to the yogurt and mix.

Serve at room temperature or chilled.