Bakers in various areas of the world use yogurt in dough to soften the texture of bread, a trick we apply here to a crisp-crusted, cheese-filled flatbread.
MAKES 2 LARGE BAEADS, ENOUGH FOR 4 TO 6 SIDE-DISH SEAVINGS
FLATBREAD FILLING
| ½ | cup grated fontina, gouda, or Monterey jack cheese |
| 3 | tablespoons crumbled feta cheese |
| 1 | egg yolk |
| 2 | tablespoons minced fresh parsley |
| 1 | fresh jalapeño or serrano chile, minced |
TANGY FLATBREAD
| ¾ | cup plain yogurt |
| ¼ | cup water |
| ¼ | teaspoon ground cumin |
| ¼ | teaspoon salt |
| About 2 cups all-purpose flour |
Prepare the filling, mixing together the ingredients in a small bowl.
Prepare the bread dough, first combining the yogurt, water, cumin, and salt in a medium bowl. Add 2 cups of flour, 1 cup at a time, mixing with a sturdy spoon or clean hands into a soft but unsticky dough. Mix in a little more flour if necessary for the proper texture. Divide the dough into two balls, cover, and let sit at room temperature for 15 to 30 minutes.
Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).
On a floured board, roll the dough into two ⅛-inch-thick rectangles. Spoon half the filling over half of each rectangle. Fold the dough rectangles over to make two turnovers, each roughly square. Press down on all the edges to enclose the filling. Transfer the breads to a baking sheet to carry them to the grill.
Grill the breads uncovered directly on the cooking grate over medium heat for 3 to 4 minutes per side, until crisp and lightly brown. The flatbreads should be moist at the center but not doughy.
Serve the hot breads immediately, cut into sections or torn into pieces.