Grilled Flatbread with Chobani
Andy Baraghani's Flatbread Recipe had us in awe so we had to recreate with our friends at Chobani!
Ingredients
1½ tsp sugar
1¼ oz envelope
2½ cups all-purpose flour
½ cup Chobani Plain Greek Yogurt (plus 1½ cup for serving)
2 tbsp Sizzle
2 tsp kosher salt
¼ cup chives
¼ cup mint
¼ cup cilantro
¼ cup green onions
¼ cup toasted pistachios
½ cup Drizzle
Juice from half of a lemon
Salt + pepper to taste
2 tbsp vinegar (red wine, sherry, any light crisp vinegar)
Instructions
Active Time: 30 Minutes
Full Time: 1.5-2 Hours
Dough: stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don't worry about any dry or unincorporated bits.) Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
Herby Topping + Assembly: While the dough is rising, roughly chop all herbs and pistachios and add to a bowl. Add Drizzle, lemon juice, vinegar, salt + pepper to taste.
Stir until combined! And let sit while you make the flatbreads.
Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6-inch rounds about ¼ inch thick.
Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
Serve with a big spoonful of Chobani Yogurt, herby topping, and any other fun veggies you might have laying around. Enjoy!