Grilled Flatbread with Mediterranean Salad

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INGREDIENTS

For Flatbread

1 3/4 cups AP flour, plus more for dusting the work surface

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/2 cups plain Greek yogurt

Za’atar spice for garnish

Olive oil, to coat flatbread for grilling

For Toppings

1 pint grape tomatoes, sliced in half

1/2 English cucumber, peeled and chopped into bite-sized pieces

1 red bell pepper, thinly sliced

1/2 red onion, thinly sliced

1/2 cup of olives (Greek, Spanish, or Italian), pitted and sliced.

1 cup of hummus

1/4 cup crumbled feta cheese

Olive oil to coat the vegetables, about 1-2 tablespoons

Salt and pepper, to taste

Za’atar (optional)

PROCEDURE

Make the Flatbread

  1. Combine the flour, baking powder and salt into a bowl and stir to combine. Add the yogurt and mix with a fork until a wet dough forms.

  2. Turn out the dough onto a lightly floured work surface, kneading to incorporate more flour to acheive a smooth surface. This is about 10 turns. Add more flour to your work surface if the dough is still very sticky.

  3. Divide the dough into 6 equal portions. Wrap in plastic while you prepare the vegetables.

Prepare the Toppings

  1. Heat the grill to a medium-high heat (450 degrees F if using a BBQ grill).

  2. Prepare the tomatoes, cucumber, pepper, olives, and onion as directed and place into a medium sized bowl. Drizzle with olive oil and toss together so everything is evenly coated.

Grill the Flatbreads

  1. On a lightly floured surface, very gently roll out each ball of dough into a 6 or 7 inch round, adding flour to the rolling pin and work surface to avoid the dough from tearing and sticking. The dough is very soft so only light pressure is needed when rolling.

  2. Using a bench scraper, lift each rolled-out circle onto a non-stick cookie sheet. Drizzle olive oil over the tops and spread the oil evenly with a pastry brush. Lay the dough, oiled side down, onto the hot grill and apply oil to the top side.

  3. Cover and allow to cook for about 2-4 minutes until the grilled side is crisp and light brown. Flip and grill until the second side is browned, another 2-4 minutes.

  4. Remove from the grill and sprinkle each flatbread with a pinch of za’atar.

Assemble

  1. Spread hummus on the tops of each of the flatbreads and top with the salad. Sprinkle with feta cheese. Add za’atar, salt, and pepper to taste.