Yogurt Flatbread

Serve warm with Chicken Souvlaki Skewers and Tzatziki Sauce, or enjoy with hummus.

For the Cooked Grains:

Choose a grain such as quinoa, farrow, or barley. Follow the cooking instructions to prepare your chosen grain accordingly.

¾ cup warm water

⅓ cup Greek yogurt (full-fat is best)

1 pkg instant yeast

1 tsp sugar

2-½ cups flour

1 tsp salt

1 tsp course sea salt

Preheat grill to 450°F. Spray it with non-stick cooking spray or brush lightly with oil.

In a stand mixer fitted with the hook attachment, add water, yogurt, yeast, and sugar to the bowl. Give it a quick stir and let sit until the yeast is activated.

Add flour and salt, and mix at low speed to avoid flour dusting up. Gradually increase to medium speed (the dough should come together in about 6–8 minutes).

Place the dough in an oiled bowl (use a neutral vegetable oil) and cover with a damp towel. Place in a warm spot and let rise until doubled in size, about 90 minutes.

Transfer dough to a lightly floured surface and divide evenly into 8 pieces. Working with one piece at a time, roll into a smooth ball. Place the dough balls onto 2 baking sheets lined with parchment and cover with a tea towel. Let rise for 45 minutes.

Gently flatten each dough ball into a 4-inch or 6-inch round and stack each onto a plate, separated with pieces of waxed paper or oiled parchment paper.

Place dough onto the hot grill, and cook for 3–4 minutes or until dough puffs up. Flip and grill the other side for 2–3 minutes.