For the flatbread
|For the yogurt dip
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.
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.
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.
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.
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.
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!