Grilled flatbread with zatar yogurt dip

Crunchy from the outside, tender from the inside. The secret behind Otto’s grilled flat bread? yogurt in the dough!

6 hr, of which 45 Min active

800°C

2 Min.

6 hr, of which 45 Min active

800°C

2 Min.

Don’t we all need more grilled bread in our lives? Served with a spicy dip, it is the perfect starter for any grilling dinner. Our grilled flatbread is prepared with yogurt. This makes sure that it stays moist from the inside, while the milk proteins make it extra crispy and brown from the outside under the grill. Served with yogurt, olive oil and a spicy zatar spice blend it’s more than just flatbread, it’s a pure delight. If you do not have time to make your own zatar spice blend, you can also use a pre-mixed store-bought version.

Serves 4

Ingredients

For the flatbread

2 cups flour
1 tspn salt
½ tspn yeast
2 tsps sugar
2 tbsp olive oil
200g yogurt

For the yogurt dip

1 ½ tbsp dried oregano
2 tbsp fresh chopped thyme
2 tbsp fresh chopped savory
30g roasted sesame seeds
1 tspn lemon zest
2 tbsp salt
Olive oil
1 cup greek yogurt

Prep your equipment

Other than a perfectly grilled steak, the Otto Grill whips up crispy seared chicken skin with tender meat in this spicy grilled chicken breast recipe. Try it out, don’t dry it out! The Otto Grill never dries meat, especially chicken. You won’t have to cook this for too long. Cooking time is under 5 minutes! Just marinade the night before, heat up the grill and you’ll be enjoying this tender chicken breast in no time.

Step 1

Prepare the dough

First, prepare the dough for the grilled flatbread. Combine flour, salt, yeast and sugar in a bowl. Add yogurt and olive oil and knead with your hand or a food processor until you get a smooth dough ball. If the dough is to dry or too sticky, adjust with more yogurt or flour respectively. Place the dough into a big bowl, cover with a plastic wrap and let it to rise at room temperature until it has doubled in volume, for two hours approximately.

Step 2

Once the dough has risen sufficiently, take it out of the bowl and place it onto a floured cutting board. Cut the dough into six equal pieces using a knife or just your hands. Roll each piece into a ball, place on the floured cutting board and cover with a kitchen towel. One more time, allow the dough to rise at room temperature until it has doubled in volume again, for about two hours.

Step 3

Prepare the yoghurt dip

In the meantime, prepare the yogurt dip. Put the Greek yogurt into a small bowl. For the zatar spice blend combine oregano, thyme, savory, sesame, sumach and salt in a small bowl. Sprinkle some olive oil on the yogurt and spread the zatar mix on top.

Step 4

Preheat the Otto Grill

When the dough balls have risen sufficiently, heat up your O.F.B. at full temperature for a few minutes. While the grill heats up, spread the dough balls with a rolling pin until they are ~20x10cm/10x6i big. Place two flatbreads on the grill grate. You do not need to oil the grate before. Grill the flatbreads for 1-2 minutes from each side at low temperature until they are crunchy and golden. In case bubbles are formed, just use the lever to take out the grill grate and prick them with a fork. Place the grilled flatbreads on a place and cover with a kitchen towel so that they remain warm while you repeat the process until all flatbreads are gilled.

Step 5

Serve!

Serve the warm grilled flatbreads with the yogurt zatar dip. If you want the zatar taste to be more intense, you can also brush the grilled flatbreads with olive oil and spread the zatar mix on top. Enjoy!