Feta-Olive Stuffed Flatbread

• Dough
• 1 envelope dry yeast
• 1 pinch sugar
• 1 cup water
• 1 cup plain yogurt, room temperature
• 2 tablespoons olive oil
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour (or more)
• Filling
• 10 ounces feta, crumbled
• 2/3 cup chopped pitted kalamata olive
• 2/3 cup chopped mint leaf
• 2/3 cup chopped cilantro
• 2/3 cup chopped green onion

1. For dough: Sprinkle yeast and sugar over 1/4 cup warm water in large bowl and proof (let stand until foamy).
2. Mix remaining 3/4 cup water and yoghurt into yeast mixture.
3. Add 2 tblsps oil and 1 tsp salt.
4. Mix in flour, 1/2 cup at a time.
5. Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
6. Lightly oil large bowl, add dough, turning to coat.
7. Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
8. Punch dough down.
9. Cover with plastic wrap and refrigerate overnight.
10. Preheat oven to 400 degrees F (200C).
11. For filling: Lightly oil 13 inch pizza pan.
12. Turn dough out onto lightly-floured surface.
13. Divide dough in half.
14. Roll one piece out to 1/4 inch thick round.
15. Transfer to pan.
16. Sprinkle filling ingredients over, leaving 1/2 inch border all around.
17. Roll out remaining dough.
18. Place over filling.
19. Press edges to seal and press dough down to flatten slightly.
20. Bake bread until top is light brown, about 25-30 minutes.
21. Cool slightly.
22. Serve warm or at room temperature.

dough, yeast, sugar, water, plain yogurt, olive oil, salt, allpurpose, filling, feta, olive, mint leaf, cilantro, green onion

Taken from www.food.com/recipe/feta-olive-stuffed-flatbread-61144 (may not work)