Whole Wheat Flat Bread with Herb Yogurt Cucumber Dip
Psssst! New Joy the Baker Podcast ALERT!
Oh my gosh.
I did this thing today. I hate when I do this thing.
I did this thing where I convince myself that I’m not working hard enough, that I’m missing something, that my hair looks dumb, and I’m wholely unsatisfied.
Do you do this? I can’t be alone in this. It’s entirely frustrating… isn’t it? It’s a temporary funk. I have to make it as temporary as possible. I mean seriously… how much time am i going to waste wallowing for no reason? Silly silly silly. Stop it!
How do I get out of a funk?
I give myself time to make something new.
I make tea. I remind myself to be kind… to myself.
Lemons help. Carbs work wonders. And Tina Fey is always the answer.
Ps. I’m fine… I’m totally fine. I’m just saying… sometimes I randomly beat myself up. Pps. I’m totes fine.
If you’re afraid of yeasted doughs, I strongly suggest you stare down this flat bread. It’s super simple! It’s an awesome yeast starting place.
Oh! I should tell you now that this bread is pretty healthy. It’s full of whole wheat flour and oats, with a bit of salt and pepper. It’s a plain bread. It’s totally made better with flavorful toppings.
If you wanted to inject some flavor into the bread, I’d suggest a few teaspoons of fresh chopped rosemary or tarragon. Wonders!
This dough only gets one rise, then it’s rolled out into little circled and cooked on the stove-top like pancakes. Super simple!
It’s just bits of bread dough.
It’s like we’re making mini stop top pizza doughs.
Wholesome good things that happen in the kitchen always make me feel good/better/best.
This bread is part of an equation.
Cucumber and yogurt is the other part of the equation.
I love an English (hot house) Cucumber. The skin is thinner and not as waxy as regular cucumbers. I love to keep the skin on the cucumbers. I like to de-seed the little suckers by running a spoon down the center… and I love to slice them as thinly as I can.
Fresh herbs are a must! I chose parsley and mint. You could swap the fresh mint for just a hint of fresh dill. Are you a dill person?
Add some lemon, olive oil, and seasonings and this dish feels like a kitchen classic.
The warm hearty bread combines with the bright, herby dip. It’s light, fresh, and makes you feel like you’re at a fancy restaurant after a Swedish massage… even though you’re really just watching Most Eligible Dallas on your couch. Whatevs. I feel better.
Ps. I find that it’s even more luxurious to enjoy this dip and bread with smoked salmon, French rose and a dear friend.
This is how we live.
Whole Wheat Flat Bread
makes 12 small flat breads
adapted from Food Network
3/4 cup warm water, about 95 degrees F
1 package (about 2 1/2 teaspoons) active dry yeast
1/2 teaspoon granulated sugar
1 3/4 cup whole wheat flour
2 tablespoons uncooked old fashioned oats
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 teaspoon olive oil
In a small bowl, whisk together 1/4 cup warm water, yeast and sugar. Set aside for 5 minutes. Mixture will grow and foam and that’s how you know the yeast is active and alive.
In a medium bowl, whisk together flour, oats, salt and pepper. Create a well in the center of the dry ingredients and add the yeast mixture. Add the remaining 1/2 cup of water. Bring mixture together with a fork, until all of the flour bits are moistened, and the dough is shaggy. Dump out onto a lightly floured work surface and knead a few times to bring together.
Coat the medium bowl with a teaspoon of olive oil and place dough ball in bowl. Cover with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 hour. Dough will double in size.
When dough has rested and risen, dump out onto a lightly floured work surface and knead for a few turns. Use a knife to divide the dough in half, then divide each half into six equal pieces.
Heat a non stick pan (I used my cast iron) over medium heat.
On a lightly floured work surface, roll out each dough piece into a roughly 4 to 5-inch circle. Place dough round in the ungreased, hot pan. Cook on one side for 1 to 2 minutes, until browned on the bottom and slightly puffed. Flip and cook for another 1 or 2 minutes. Remove from pan and serve warm with HerbYogurt Cucumber Dip.
Bread can also be cooled and refrigerated for up to three days. I like to reheat my flat breads in a warm skillet before serving.
Herb Yogurt Cucumber Dip
makes about 3 cups
adapted from Food and Wine
1 (16-ounce) container Greek yogurt*
1 1/2 cup thinly sliced cucumbers, de-seeded
2 small garlic cloves, finely minced
1 teaspoon coarse salt
1 teaspoon coarse ground black pepper
1 teaspoon lemon zest
about 2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/4 cup fresh chopped parsley
2 tablespoons fresh chopped mint
*If you can not find thick Greek yogurt, you can use plain yogurt as well. Simple line a fine mesh strainer, twice, with cheese cloth and add yogurt. Place strainer over a bowl and let rest in the fridge for 4 hours. Some water will be strained from the yogurt. After 4 hours, use the yogurt as follows:
Toss yogurt together with thinly sliced cucumbers, garlic, salt, pepper, lemon zest, lemon juice, olive oil, parsley and mint. Taste and season accordingly with more salt, pepper, or lemon. Allow to chill in the fridge for 2 hours before serving. This will help the flavors meld. Serve cold with warm flat bread.
Cucumber dip will last, in an airtight container in the refrigerator, for up to 4 days. Just stir well before serving.