From my story, The Hair Dream
Time: Approximately three and a half hours, including letting the dough rest.
Makes 4 flatbreads (enough for six people as a hors d’oeuvre.)
½ cup semolina flour
¼ cup all purpose flour
½ tsp baking powder
½ tsp salt
2 tbsp Fage 2% Greek Yogurt
1 tbsp olive oil
1 egg, beaten
In the bowl of a stand mixer fitted with the paddle attachment, mix together the flours, baking powder, and salt. Then add the yogurt, olive oil, and egg and mix at low speed until the dough smoothes out, about three or four minutes. Continue kneading the dough in the mixer for another three or four minutes. Dough will remain sticky.
Transfer the dough to a floured board (A dough scraper may be useful when removing the sticky dough from the mixing bowl.) Dust the dough very lightly with flour and knead with your hands briefly, shaping the dough into a ball. Place the dough in a heavily oiled bowl, turning to coat all sides. Cover and place the dough in a warm place to rest for three hours. (The dough will rise only very slightly.)
See “Grilling the Flatbread” (below).
Roasted Onion Yogurt Dip
1 x 7 oz. container of Fage 2% Greek Yogurt (minus the two tablespoons used in the flatbread dough above)
2 small onions or ½ of a large onion
2 to 3 tbsp olive oil
Salt and Pepper to taste
While the dough is resting, pre-heat the oven to 425˚F. Dice one onion, and slice the other into half rings. Place them on a baking sheet, and drizzle with the olive oil, and sprinkle with salt and pepper. Roast in the pre-heated oven for about fifteen minutes, or just until the onions begin to brown. Remove from the oven and allow the onions to cool completely.
After the onions have cooled, mash the anchovies with a fork, and add them to a mixing bowl with the cooled onions and the yogurt. Mix together briskly with a fork, and then taste, adding salt and pepper as needed. Refrigerate until needed.
Grilling the flatbread
Preheat a stove-top or barbecue grill.
Divide the rested dough into four even pieces. Roll each piece into a ball. Using your fingertips, brush each ball and the board generously with olive oil. Using a rolling pin, roll each ball into an oblong measuring approximately 8” long by 4 ½ to 5” wide. Grill each oblong over the hottest part of the grill for approximately three or four minutes per side, then move each to the edge of the grill to finish toasting.
Slice each flatbread into wedges and serve with the Roasted Onion Dip.