Grilled Flatbread with Cucumber-Yogurt Salad

Ingredients

• 2  cucumbers grated peeled
• 4 servings dill sprigs 
• 0.5 teaspoon yeast dry
• 4 cups flour all-purpose
• 2 tablespoons optional: dill fresh chopped
• 4 cloves garlic finely chopped
• 0.5 teaspoon ground cumin 
• 2 tablespoons olive oil green plus more for brushing
• 8 ounces yogurt plain with cheesecloth for 1 hour drained
• 4 servings salt and pepper 
• 4 servings salt and pepper freshly ground
• 1.5 cups warm water 

Equipment

• bowl
• hand mixer
• grill

Directions

1. Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate.
2. Mix for about 1 minute to form a sponge.
3. Let stand, covered for at least 1 hour up to 2 hours to create the sponge.
4. Put sponge in the bowl of an electric mixer. Using the dough hook, add flour 1/2 cup at a time to form dough.
5. Remove from bowl and knead.
6. Place in a clean oiled bowl and let rise, slowly, about 1 hour. Divide dough into 4 balls.
7. Roll out into 6-inch circles.
8. Heat grill to high.
9. Brush the dough with olive oil and season with pepper. Grill the bread for 2 1/2 to 3 minutes on each side.
10. Remove from the grill and brush with more olive oil.
11. Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl. Season with salt and pepper, to taste.
12. Garnish with fresh dill sprigs.