Recipe courtesy of Heidi Krahling
Grilled Flatbread with Zatar and Yogurt Sauce
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 50 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 8 servings
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 50 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 8 servings
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
