Tomatoes and Yogurt on Flatbread ~*Recipe ReDux*~

For this month’s Recipe ReDux challenge, we were to create a ‘vacation-inspired recipe.’ In the process of deciding what to make, I landed on these tomato-topped flatbreads that I ate at the Summer Spritz Soirée hosted by Bon Appetit last August. The event was held at the Brooklyn Grange and I went with friends from my nutrition program. There were cocktails (spritzes!), snacks, ice cream, and nail polish (random) all set on a rooftop farm.

It wasn’t technically a vacation in the sense that I left town, but it was a memorable evening with beautiful views, nice people, and tasty food and drink. A vacation from the everyday humdrum of life. 

One of my favorite snacks from the evening was the tomatoes on flatbread, which was a featured recipe in the August 2015 issue of the magazine. Homemade flatbreads topped with yogurt, chickpeas, and tomatoes with a falafel-esque spice mixture.

The flatbreads were surprisingly quick to make. They call for baking powder and need to rest for just 15 minutes before cooking. Plus, there is yogurt in the dough, which adds protein and tang. The recipe says that the acidity of the yogurt helps tenderize the dough.

And I didn’t even need to turn on the oven! The dough cooks on a cast iron skillet, just 3 minutes per flatbread.

Ooo you know what would be good? If you have a grill, throw the dough on the grill. Now that would be really good.

Tomatoes season is booming in New York City right now, and I think this is a fine way to enjoy summer’s favorite fruit-disguised-as-a-vegetable.

The original recipe calls for a vinegar-y chickpea smash on top as well, but I kept it to the minimum and just did yogurt and tomatoes.

Tomatoes and Yogurt on Flatbread

adapted from Bon Appetit’s August 2015 issue

serves 4

Tomatoes and Yogurt

1 teaspoon garlic powder, or 1 medium fresh garlic clove, minced

1 teaspoon za’atar

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon red pepper flakes

1 teaspoon kosher salt

3/4 cup plain yogurt

2 tablespoons chopped fresh herbs (basil, mint, parsley, oregano or thyme would all work), divided

2-3 medium-large tomatoes, or a mix of large and small sizes (any color)

Flatbread 

¾ teaspoon baking powder

½ teaspoon sugar

2 cups all-purpose flour, plus more for surface

2 teaspoons kosher salt, plus more

1 cup plain yogurt

4 tablespoons olive oil, plus more for drizzling

Mix together garlic, za’atar, cumin, coriander, pepper flakes, and salt in a small bowl. Take out 1 1/2 teaspoons and stir into the plain yogurt with 1 tablespoon chopped herbs. Set aside.

Slice the tomatoes thinly and spread into a single layer on a plate or two, or onto a rimmed baking sheet. Sprinkle the remaining garlic-spice mixture onto the tomatoes. Sprinkle the remaining 1 tablespoon chopped herbs over the tomatoes.

To make the flatbread: Whisk together baking powder, sugar, flour, and salt in a large bowl. Stir in the yogurt. Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).

Working one at a time, roll out each piece of dough into a round about ⅛-inch thick. (They don’t need to be perfect.) Heat 1 tablespoon oil in a large, preferably cast iron skillet, over medium. Working one at a time, cook each dough round until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and dough. Let cool slightly.

If you want, slice the flatbreads in half on an angle so they are easier to pick up and eat. Top each flatbread half with a heaping spoon of yogurt and add the tomatoes on top.