Grilled Flatbread with Cucumber-Yogurt Salad

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  • Level: Easy
  • Total: 2 hr 36 min
  • Prep: 15 min
  • Inactive: 2 hr 15 min
  • Cook: 6 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. 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:

  1. 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.