Flatbread with Yogurt

Ingredients

• 150 g millet flour
• 350 g wheat flour
• Salt
• 1 cube fresh yeast
• 4 tbsp neutral vegetable oil (for baking)
• 250 g yogurt
• 250 g thick milk
• 2 ripe tomatoes
• 3 hot peppers
• 3 Garlic cloves
• 1 bunch flat parsley
• 1 bunch chives
• 0.5 tsp cumin powder (cumin)
• 0.5 tsp ground black pepper
• Salt

Instructions

1. 1.

   Sift millet and wheat flour with salt into a bowl. In a large mixing container, whisk 1/8 l lukewarm water with fresh yeast, then gradually stir in ¾ l warm water, adding the mixture to the flour. Cover the liquid dough and let rise at a warm spot for about 1½ hours, stirring twice during this time and allowing it to collapse.

2. 2.

   Meanwhile, whisk yogurt with thick milk and ¼ l cold water for the sauce, set aside cool. Pour boiling hot water over tomatoes, peel, remove stems. Dice flesh. Halve peppers, discard inner parts and stems, rinse pods and roughly dice. Peel garlic and cut into pieces.

3. 3.

   Rinse herbs, roughly chop. Pulse vegetables, garlic, and herbs in a food processor until finely chopped. Stir in cumin, pepper, and salt; keep cool. Lightly oil a non‑stick pan, heat over medium until hot. Pour dough portions into a large milk jug. Begin pouring dough from the center of the pan in a thin spiral to cover the bottom.

4. 4.

   Move the pan slightly to spread the dough so that a closed flatbread about 21 cm diameter forms. Bake one side for 1½ minutes, slide onto a fresh kitchen towel and let steam off, then place on a plate. Repeat with all 26 flatbreads, allowing each to steam briefly.

5. 5.

   Stack flatbreads in two large round molds or bowls. Stir the vegetable‑herb mixture into yogurt, season with salt, and slowly pour over the flatbreads, letting soak for about 1 hour cool. The soaked flatbreads are eaten like a porridge with a spoon as the main meal.