Therefore, I shall not post the burnt-rubber hummus recipe. We’re going to keep trying with that, and post once we get a good one. The rest of this dish is worth making, however, and shall be posted! For the flatbread, our grill-less selves baked it in a 400 degree oven for 8-10 minutes, or until it seemed cooked through, then quickly grilled it on a cast-iron grill pan. Not sure if it did anything more than leave pretty grill marks, but that’s worth it in my mind!
Makes 4-6 servings. Recipe from Bobby Flay. Cucumber-Yogurt Salad: 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 Flatbread: 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. 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. 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. Cucumber-Yogurt Salad: 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.
