Grilled Flatbread with Cucumber-Yogurt Salad

• 1 1/2 cups warm water
• 1/2 teaspoon dry yeast
• 4 cups all-purpose flour
• 2 tablespoons green olive oil, plus more for brushing
• Salt and pepper
• 2 cucumbers, peeled and coarsely grated
• 8 ounces plain yogurt, drained through a strainer lined with cheesecloth for 1 hour
• 4 cloves garlic, finely chopped
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh dill
• Salt and freshly ground pepper
• Dill sprigs

1. Mix water and yeast and let stand 15 minutes.
2. Gradually pour in 2 cups of the flour and incorporate.
3. Mix for about 1 minute to form a sponge.
4. Let stand, covered for at least 1 hour up to 2 hours to create the sponge.
5. Put sponge in the bowl of an electric mixer.
6. Using the dough hook, add flour 1/2 cup at a time to form dough.
7. Remove from bowl and knead.
8. Place in a clean oiled bowl and let rise, slowly, about 1 hour.
9. Divide dough into 4 balls.
10. Roll out into 6-inch circles.
11. Heat grill to high.
12. Brush the dough with olive oil and season with pepper.
13. Grill the bread for 2 1/2 to 3 minutes on each side.
14. Remove from the grill and brush with more olive oil.
15. Cucumber-Yogurt Salad:
16. Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl.
17. Season with salt and pepper, to taste.
18. Garnish with fresh dill sprigs.

water, yeast, allpurpose, green olive oil, salt, cucumbers, yogurt, garlic, ground cumin, dill, salt, sprigs

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-flatbread-with-cucumber-yogurt-salad-recipe.html (may not work)