Grilled Flatbread with Seasoned Yogurt

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I had a fabulous lunch at a Middle Eastern/Greek/Turkish restaurant in Washington, D.C. This is my rendition of their flatbread with  seasoned greek yogurt. Although this seems like a lot of work, it is relatively easy and the result is so utterly delicious, it is worth the effort. 

Ingredients

1-2 tablespoons Za'atar
1 teaspoon sugar
1 tablespoon yeast
2 teaspoons kosher salt
3 cups all-purpose flour
1 cup warm water (80ºF)
1/4 cup canola oil
1/4 cup extra virgin olive oil
1 cup plain whole fat greek yogurt (we prefer Cabot brand)

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
5 minutes
Cook Time: 
10 minutes
Resting Time: 
1 hour
Total Time: 
1 hour, 15 minutes
Serving size: 
8

Directions

1. In a large bow whisk the sugar, yeast and water. Let the mixture sit until it begins to froth, about 5 minutes.
2. Add in the salt and flour. Mix until well combined. (If the dough is very dry, add more warm water a tablespoon at a time to moisten it.) Cover and let rise in a warm place until the dough has doubled in size, about an hour.
3. When the dough has risen, transfer it to a well-floured surface and knead until soft and silky, 5 to 8 minutes.
4. Cut the dough into 8 equally sized pieces and roll each flatbread to about 6 inches in diameter.
5. Heat a skillet, griddle, grill pan or grill to hot. Brush the tops of the dough with canola oil and put oiled side down on the heat.
6. While the first side cooks, brush the side facing you with canola oil; when the breads begin to brown and puff up, flip them over.
7. When the second side is nicely browned, remove from the heat.
8. To serve - dollop the greek yogurt onto a plate. Make a few pockets and fill with the extra virgin olive oil. Sprinkle the edges with Za'atar, Sumac and/or Aleppo Pepper. Serve with the warm flatbread.
If inclined add pistachios, pomegranate seeds, or olives.

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Recipe Tip:
In a pinch, toast store bought Naan to pair with seasoned yogurt.

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