Yogurt Flatbreads Redux

My yogurt flatbread recipe, here, was one of the first recipes that I posted when I started this blog. It is a definite workhorse of a recipe, which I illustrate below, at least I think I do. I made a batch because friends were coming for dinner and I wanted to make a mezze-like dinner. Unfortunately, I was left with a lot of dough with which to work, but I had fun with it and the lovely thing about this dough is that it is VERY forgiving. I basically left it in the fridge for a few days, covered with a damp towel, and it never let me down.

For my first attempt, I rolled the dough out and cut it into crumpet sized rounds, which I grilled on each side before finishing in the oven. I tore them in half like English muffins and ate them with a bowl of assorted vegetables - steamed greens, steamed leeks, the first proper tomato that I had eaten in a long time, and a few spoonsful of labneh into which I had chopped some herbs. This was definitely a dinner for one with no observers meal, but it was delicious and the flatbreads perfect for scooping up the "dip".

I made a most delicious Roasted Tomato and Cannellini Bean Stew and it too needed something with which to scoop it up so, this time, I made a freeform flatbread and enjoyed that as well.

My next attempt was my most ambitious. My CSA box this week contained an enormous bunch of garlic chives (and ramps, and scallions) and I needed a recipe that would allow me to dispose deliciously of a vast quantity of something allium-scented before being completely overwhelmed. I made Ramp Oil, which will come in handy this winter (if not before), and then remembered that there is a fresh garlic chive version of kim chi (buchu kim chi). After much internet research, I made a personalized version of it, which I stuffed into flatbreads. My neighbors and I very much enjoyed them though, next time, I may dial down the spice level a bit.

Since the stuffed flatbread idea worked well, I made a Mexican flavor inspired grilled cheese flatbread, stuffing dough with a cumin based hot sauce and loads of grated cheese. Delicious lunch even though the darn thing leaked and went everywhere.

Last but not least, breakfast stuffed flatbread anyone? Butter, tiny dice of apple, brown sugar and cinnamon...and, because I learned my lesson, parchment paper on the baking tray first.

All this to say, make this once and you will come back to it often.