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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