Step 1

Make the garlic-cherry tomato confit

Step 2

Place garlic cloves, cherry tomatoes, and oil in a saucepan over low heat. Cook for about 60-90 minutes, until the garlic is soft, buttery, and creamy. Allow it to cool to room temperature before serving.

Step 3

Make the pita

Step 4

In a large bowl, combine flour, yeast, sugar, turmeric, and salt and mix well.

Step 5

Add the water and knead lightly for approximately 5 minutes.

Step 6

Add parsley and knead for another 5 minutes, until you get a smooth dough.

Step 7

Place the dough in a clean large bowl, and cover it with plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles in size.

Step 8

Divide the dough into balls, with each ball weighing approximately 60 g.

Step 9

Then, using a floured rolling pin, roll the pieces into a circle.

Step 10

Place the pitas on a baking pan lined with parchment paper and then cover them with a kitchen towel. Space out the pitas so they have room to grow.

Step 11

Allow them to proof for 40-50 minutes.

Step 12

Preheat the oven to 480 F.

Step 13

Once the pitas are proofed, place them in the oven. Bake for 5 minutes, then carefully flip over the pitas and let them bake for another 5 minutes.

Step 14

Once ready, cover them with a kitchen towel and let them cool.

Step 15

Make the yogurt dip

Step 16

In a bowl, mix garlic, Greek yogurt, lemon zest, and lemon juice. Add dill, parsley, olive oil, salt, and pepper, and mix well.

Step 17

Place the yogurt dip on a plate, then place the garlic and tomato confit in the middle.

Step 18

Drizzle over the garlic confit oil and finish with dill and sumac.

Step 19

Dip the pita into the yogurt and enjoy!