Grilled Flatbread with Cucumber-Yogurt Salad

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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