Black Olive Yogurt Cheese With Flatbread Food

GRILLED FLATBREAD WITH ZATAR AND YOGURT SAUCE

Steps:

• Mix yeast with water. Add flour and salt. Mix for 15 minutes. Add more flour if dough seems wet. Should clean sides of bowl but be semi-sticky.
• Proof in an oiled container for approximately 1 hour. Roll into 3-ounce balls on a semolina sprinkled sheet pan. Cover and refrigerate.
• Mix zatar ingredients to combine. Set aside at room temperature.
• Put drained goat yogurt in a mixing bowl and add the remaining sauce ingredients.
• Preheat as grill to medium heat.
• When ready to grill, take a ball of dough and with your hands or a rolling pin, stretch the dough to about an 8-inch circle. Brush lightly with olive oil and grill on medium fire until it starts to puff. Flip and cook on other side for about 1 minute more. Place on a kitchen towel and cover until all doughs are cooked.
• Take the warm flatbread, drizzle with 1 to 2 tablespoons of zatar, drizzle with yogurt sauce and roll up taco or wrap style. For a more substantial meal, add your favorite grilled meat and top with any combination of your favorite items, like: chopped romaine, sliced red onion, cucumbers, tomatoes, mint, cilantro and/or feta cheese

BLACK-OLIVE YOGURT CHEESE WITH FLATBREAD

Steps:

• Wet large square of cheesecloth and wring dry. Line sieve with damp cloth; place sieve over bowl. Spoon yogurt into sieve, fold cheesecloth ends over yogurt, and chill overnight to drain.
• Scrape drained yogurt into medium bowl. Mix in olives and lemon juice.
• Do ahead: Can be made 1 hour ahead. Cover; chill.
• Season with salt and pepper. Transfer to small bowl. Place on platter with flatbreads and/or crackers.

YOGURT FLATBREAD

Steps:

• Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
• Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
• Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
• To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
• Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
• When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
• To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.

FOUR-CHEESE FLATBREADS

Steps:

• Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.
• Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.
• Let cool for a few minutes, then cut and top with more black pepper.

EASY YOGHURT FLATBREADS (VARYING SIZES)

Steps:

• Sieve flour into a mixing bowl.
• Add natural yoghurt and spoon of oil and mix together until a dough is formed.
• Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
• If they are intended to be eaten by themselves, fry in Fry Light in a frying pan till golden brown.
• If intended as a pizza base, cook in a preheated oven at 200°C for 5 minutes. Remove from oven, turn upside down and add toppings. Place back in oven and cook for a further 10-15 minutes until the dough has browned and any cheese has melted. Serve with side salad and enjoy!