Grilled Flatbread with Cucumber-Yogurt Salad

Total Time:
2 hr 36 min
Prep:
15 min
Inactive:
2 hr 15 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Flatbread:
  • 1 1/2 cups warm water
  • 1/2 teaspoon dry yeast
  • 4 cups all-purpose flour
  • 2 tablespoons green olive oil, plus more for brushing
  • Salt and pepper
  • Cucumber-Yogurt Salad:
  • 2 cucumbers, peeled and coarsely grated
  • 8 ounces plain yogurt, drained through a strainer lined with cheesecloth for 1 hour
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped fresh dill
  • Salt and freshly ground pepper
  • Dill sprigs
Directions
Flatbread:

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour up to 2 hours to create the sponge.

Put sponge in the bowl of an electric mixer. Using the dough hook, add flour 1/2 cup at a time to form dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 1 hour. Divide dough into 4 balls. Roll out into 6-inch circles.

Heat grill to high. Brush the dough with olive oil and season with pepper. Grill the bread for 2 1/2 to 3 minutes on each side. Remove from the grill and brush with more olive oil.

Cucumber-Yogurt Salad:

Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl. Season with salt and pepper, to taste. Garnish with fresh dill sprigs.


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