Feta-olive Stuffed Flatbread

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 8
• 1 envelope dry yeast
• 1 pinch sugar
• 1 cup water
• 1 cup plain yogurt, room temperature
• 2 tablespoons olive oil
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour (or more)
• 10 ounces feta, crumbled
• 2/3 cup chopped pitted kalamata olive
• 2/3 cup chopped mint leaf
• 2/3 cup chopped cilantro
• 2/3 cup chopped green onion

Recipe

• 1 for dough: sprinkle yeast and sugar over â¼ cup warm water in large bowl and proof (let stand until foamy).
• 2 mix remaining â¾ cup water and yoghurt into yeast mixture.
• 3 add 2 tblsps oil and 1 tsp salt.
• 4 mix in flour, â½ cup at a time.
• 5 knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
• 6 lightly oil large bowl, add dough, turning to coat.
• 7 cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
• 8 punch dough down.
• 9 cover with plastic wrap and refrigerate overnight.
• 10 preheat oven to 400 degrees f (200c).
• 11 for filling: lightly oil 13 inch pizza pan.
• 12 turn dough out onto lightly-floured surface.
• 13 divide dough in half.
• 14 roll one piece out to â¼ inch thick round.
• 15 transfer to pan.
• 16 sprinkle filling ingredients over, leaving â½ inch border all around.
• 17 roll out remaining dough.
• 18 place over filling.
• 19 press edges to seal and press dough down to flatten slightly.
• 20 bake bread until top is light brown, about 25-30 minutes.
• 21 cool slightly.
• 22 serve warm or at room temperature.