Grilled Flatbread with Cucumber-Yogurt Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
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 |
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. Flatbread:
2. 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.
3. 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.
4. 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.
5. Cucumber-Yogurt Salad:
6. 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.
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