Joy the Baker

Whole Wheat Flat Bread with Herb Yogurt Cucumber Dip

August 23, 2011

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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!

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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.

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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.

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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!

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This dough only gets one rise, then it’s rolled out into little circled and cooked on the stove-top like pancakes.  Super simple!

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It’s just bits of bread dough.

It’s like we’re making mini stop top pizza doughs.

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Wholesome good things that happen in the kitchen always make me feel good/better/best.

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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.

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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?

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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.

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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

Print this Recipe!

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

Print this Recipe!

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.


163 Comments Add A Comment

  • Lovely recipe – look very much like Greek pitta breads…will surely try to make them soon. By the way, I thought it interesting that you have deer friends; didn’t think deer fraternized with lowly humans… :-))))

  • Cookies or ice cream usually help for when I’m in a funk:-) This could work too!

  • I randomly beat myself up a lot. But then I call someone and they’re like, snap out of it! Or I make myself a cup of tea and have a sulk, then call someone and they’re like, snap out of it! Sometimes you deserve a pity party. Mostly, I do not. Thanks for being real, Joy. I love your blog.

  • Looks like a delicious dip. This would get me out of a funk very quickly!

  • the thought of dough rising and yeast breads..are a little terrifying for me. I am not a bread maker…but glad to know this is a good newbie recipe.

    And being kind to yourself and talking yourself down from that self-imposed ledge, so to speak? good for you and I am very familiar with that “doing a dumb thing” stuff too!

  • Great flatbreads :)
    Joy you are looking very pretty today :)

  • I love me some good flatbread. I’ll just have to make it soon so as to re-live my trip to Sweden :)

  • Man, I know that feeling too well. Baking is always the answer though especially when it’s something as yummy as this looks!

  • I suppose we could relieve our funk by going on-line and searching for stories of others’ lives who are far more screwed up than ours. :) Okay, so maybe no. Either way, I love yeast breads. Let’s convert the world into yeast users, okay? :)

  • Just put the cucumber dip together real quick with my roommate. Amaaaaazing as always. Thank you for always bringing joy into our kitchen and our lives! Yes, I just did that. Shhhhh. Puns are the shiz. <3 A&C

  • I did this funk thing the other day. I saw a bad photo of myself, and convinced myself that I need to ‘change’ something. I spent wasteful hours looking into things I can change, then after a couple more hours of watching The Only Way is Essex, I realised I was fine. Funk gone.

    This meal is perfect too!

  • i get so much satisfaction deseeding english cukes with a spoon.

    i’m still afraid of yeast though.

    • Lynn!

      I love your blog & am so happy I found it via Joy’s :) Just wanted to let you know…

      PS Joy I hope you don’t mind me posting a comment to someone else on your blog, but THANK YOU for bringing me to Lynn. I actually found you via an old comment left on SmittenKitchen! I love the blogging community, you guys are my inspiration xo

  • how does your “deer friend” have human hands and not hooves?! datsh*tcray.

    i’m only teasing i promise haha

    i’m so totally into bread right meow. i lurve this so bad

    • also since you are the one that taught me about self confidence… i know this funk is SUPER temporary. cuz let’s face it. you’re awesome and you work plenty hard! relationships take work AND work takes work so dude. eat some flat bread, where is the chocolate, and ease your way out of the funk and maybe into some Al Green or George Clinton’s Funkadelic.

  • This is like a “relaxed” version of Tzatziki, love it! And just for the record, I think this blog is evidence enough of how hard you’re working. It rocks!

  • Joy – I, as I’m sure many others, can totally relate to this. Every now and again i’ll be all like, i should have achieved more by now, i wish i had longer legs. But then i realise I cant be too bad if I’m so loved by so many wonderful friends and my family. Judging by your blog and your fans here, you are fab and incredibly loved!

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