Grilled Flatbread with Zatar and Yogurt Sauce

Total Time:
1 hr 15 min
Prep:
50 min
Inactive:
5 min
Cook:
20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Flatbread:
  • 2/3 ounces wet yeast
  • 5 cups warm water
  • 3 pounds 6 ounces flour
  • 1 tablespoon plus 1 teaspoon salt
  • Zatar:
  • 1/2 cup minced shallots
  • 1/4 cup sumac
  • 3/4 cup toasted sesame seeds
  • 1/2 cup chopped Italian parsley leaves
  • 1/2 bunch chopped fresh thyme leaves
  • 1 1/2 cup extra-virgin olive oil
  • Yogurt Sauce:
  • 1 quart goat yogurt, drained in cheesecloth for at least 4 hours or overnight, refrigerated
  • 1 tablespoon toasted, ground cumin seeds
  • 1/2 tablespoon chopped garlic
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped cilantro leaves
  • 1/6 cup extra-virgin olive oil
  • Salt and pepper
Directions
  • Mix yeast with water. Add flour and salt. Mix for 15 minutes. Add more flour if dough seems wet. Should clean sides of bowl but be semi-sticky.

  • Proof in an oiled container for approximately 1 hour. Roll into 3-ounce balls on a semolina sprinkled sheet pan. Cover and refrigerate.

  • Mix zatar ingredients to combine. Set aside at room temperature.

  • Put drained goat yogurt in a mixing bowl and add the remaining sauce ingredients.

  • Preheat as grill to medium heat.

  • When ready to grill, take a ball of dough and with your hands or a rolling pin, stretch the dough to about an 8-inch circle. Brush lightly with olive oil and grill on medium fire until it starts to puff. Flip and cook on other side for about 1 minute more. Place on a kitchen towel and cover until all doughs are cooked.

  • Take the warm flatbread, drizzle with 1 to 2 tablespoons of zatar, drizzle with yogurt sauce and roll up taco or wrap style. For a more substantial meal, add your favorite grilled meat and top with any combination of your favorite items, like: chopped romaine, sliced red onion, cucumbers, tomatoes, mint, cilantro and/or feta cheese


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