Grilled Flatbread with Zatar and Yogurt Sauce |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
2/3 ounces wet yeast |
5 cups warm water |
3 pounds 6 ounces flour |
1 tablespoon plus 1 teaspoon salt |
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 |
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:
1. 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.
2. Proof in an oiled container for approximately 1 hour. Roll into 3-ounce balls on a semolina sprinkled sheet pan. Cover and refrigerate.
3. Mix zatar ingredients to combine. Set aside at room temperature.
4. Put drained goat yogurt in a mixing bowl and add the remaining sauce ingredients.
5. Preheat as grill to medium heat.
6. 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.
7. 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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