Grilled Flatbread with Chobani

Grilled Flatbread with Chobani

Andy Baraghani's Flatbread Recipe had us in awe so we had to recreate with our friends at Chobani! 


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)


Active Time: 30 Minutes

Full Time: 1.5-2 Hours

Serves 8

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. 


Heat 1 tbsp Sizzle in a large skillet over medium-high. Working 1 round at a time and adding remaining 2 tbsp Sizzle as needed, cook flatbread until bubbles appear over surface, about 1 minute. Flip and cook until cooked through out, about 1 minute. 


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!