Grilled Yeasted Yogurt Flatbread

 Kinda time consuming to cook, but very pleasing. I made a 2x batch.

Adapted from https://thecafesucrefarine.com/greek-yogurt-turkish-flatbread-bazlama/#wprm-recipe-container-32746

 I started mixing the dough around noon, and started cooking it around 5pm

1 ¼ cups water
2 ¼ teaspoons instant yeast
1 tablespoon sugar
¾ cup Greek-style yogurt
2 tablespoon extra virgin olive oil
2 teaspoons kosher salt
450 grams all-purpose flour

Mix the yeast in the water until spread out. 

Add the sugar, pour into a large bowl

 Add the yogurt and olive oil and mix, wait a few minutes just to let the yeast get started. 

 Add the flour and the salt, then stir.

 Stir for a while - like 5 minutes? It was too sticky to knead, but you really want to work the dough. 

Cover the bowl in saran wrap and let it sit out for about an hour, punching it down and folding it about halfway through.

Then punch it down and fold it one more time and put in the fridge. You could probably do this first part the night before and leave it cold overnight, if so I would punch it down and fold one more time in the morning 

 Take it out about 30 minutes before cooking to get it warm.

 I turned a gas grill as high as it would go (so not that high, frankly), putting an oiled cast iron pan on one side and cleaning + oiling the grates on the other.

Then on  a well oiled cutting board I would flatten out a fist-sized ball of dough as best I could (with my hands), throw it on  the cast iron pan for a minute or two a side, then directly on the grate for another minute or two a side. I could probably have just thrown it on the grate but I am very worried about sticking.

 We ate them warm with some vegan cevapi and ajvar and it was very pleasing.

You could add herbs to the dough if you wanted, or brush with garlic/herb butter after. that would have been delicious too.