Grilled Flatbreads

How to prepare grilled flatbreads

1. Mix the flour with the baking powder in a wide bowl. Make a well in the center. Mix the yogurt with the salt and pour into the center. With your fingers, start pulling the flour over the yogurt, mixing concentrically. When you can no longer mix with your fingers, start kneading until all the flour is absorbed. Then knead manually for at least 10 minutes or in a bread machine on the kneading program to get an elastic dough.
2. Place the dough on a floured work surface.
   - if making thick flatbreads, cut the dough into 2 equal pieces and shape them round.
   - if making thin flatbreads, cut the dough into 4 equal pieces and shape them round.
   Cover the dough pieces with a bowl and let them rest for 30-60 minutes.
3. Meanwhile, grate the cheese. Cut the cold cuts and spinach into strips. Chop the dill together with the mint.
4. Version 1 (thick flatbreads; photos 1-7)
   - on a floured surface, roll out each piece of dough into a thin sheet, but not so thin that you can see through it. I rolled sheets of 35 x 40 cm. Trim the edges to get a rectangle.
   - cut each sheet into 6 equal pieces (rectangles). On each piece, on half of the sheet, place the desired filling. Cover the filling with the other half of the sheet. Press the edges. If you want perfect edges, trim them with a pastry wheel.
5. Version 2 (thin rolled flatbreads; photos 8-16)
   - on a floured surface, roll out each piece of dough into a thin sheet, so thin that you start to see the table through it.
   - place the desired filling on half of the sheet; cover the filling with the other half of the sheet. Press gently with your palms to settle the filling. Trim the edges with a pastry wheel.
   In both versions, be sure to flour the work surface and rolling pin if you feel the dough starting to stick.
7. Heat the grill pan well over maximum heat (you can also use a cast iron or non-stick pan) and grease it with very little oil (like a crepe pan; if you use too much oil, absorb it with paper towels). Turn the heat to medium under the pan.
8. Fry the flatbreads about 3 minutes per side. If they puff up, make a small incision with the tip of a knife on the side to let the steam out.
   - for thin flatbreads, after frying on the first side and turning them over, run a cube of butter all over the surface so they do not harden. After removing from the pan, brush with butter on the other side too. Roll the flatbreads or cut them into pieces.
   - thick flatbreads do not necessarily need to be brushed with butter, they will not harden.
9. Serve the flatbreads immediately with yogurt or beer.

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