Grilled Flatbread with Cucumber-Yogurt Salad Recipe

Name: Grilled Flatbread with Cucumber-Yogurt Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix water and yeast and let stand 15 minutes.
2
Gradually pour in 2 cups of the flour and incorporate.
3
Mix for about 1 minute to form a sponge.
4
Let stand, covered for at least 1 hour up to 2 hours to create the sponge.
5
Put sponge in the bowl of an electric mixer.
6
Using the dough hook, add flour 1/2 cup at a time to form dough.
7
Remove from bowl and knead.
8
Place in a clean oiled bowl and let rise, slowly, about 1 hour.
9
Divide dough into 4 balls.
10
Roll out into 6-inch circles.
11
Heat grill to high.
12
Brush the dough with olive oil and season with pepper.
13
Grill the bread for 2 1/2 to 3 minutes on each side.
14
Remove from the grill and brush with more olive oil.
15
Cucumber-Yogurt Salad:
16
Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl.
17
Season with salt and pepper, to taste.
18
Garnish with fresh dill sprigs.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Flatbread with Cucumber-Yogurt Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Flatbread with Cucumber-Yogurt Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions