Grilled flatbread with zatar joghurt dip

6 h

2 min



For the flatbread

2 Cups flour

1 Teaspoon salt

½ Teaspoon yeast

2 Teaspoons sugar

2 Tablespoons olive oil

¾ Cup joghurt

For the joghurt dip

1 ½ Tablespoons dried oregano

2 Tablespoons fresh chopped thyme

2 Tablespoons fresh chopped savory

¼ Cup roasted sesame seeds

1 ½ Tablespoons sumach or 1 teaspoon lemon zest

2 Tablespoons salt

Olive oil

1 Cup Greek joghurt

Grilled flatbread with zatar joghurt dip




Don’t we all need more grilled bread in our lives? Served with a spicy dip, it is the perfect starter for any grilling dinner. Our grilled flatbread is prepared with joghurt. This makes sure that it stays moist from the inside, while the milk proteins make it extra crispy and brown from the outside under the grill. Served with joghurt, olive oil and a spicy zatar spice blend it’s more than just flatbread, it’s a pure delight. If you do not have time to make your own zatar spice blend, you can also use a pre-mixed store-bought version.





  1. First, prepare the dough for the grilled flatbread. Combine flour, salt, yeast and sugar in a bowl. Add joghurt and olive oil and knead with your hand or a food processor until you get a smooth dough ball. If the dough is to dry or too sticky, adjust with more joghurt or flour respectively. Place the dough into a big bowl, cover with a plastic wrap and let it to rise at room temperature until it has doubled in volume, for two hours approximately.

  2. Once the dough has risen sufficiently, take it out of the bowl and place it onto a floured cutting board. Cut the dough into six equal pieces using a knife or just your hands. Roll each piece into a ball, place on the floured cutting board and cover with a kitchen towel. One more time, allow the dough to rise at room temperature until it has doubled in volume again, for about two hours.

  3. In the meantime, prepare the joghurt dip. Put the Greek joghurt into a small bowl. For the zatar spice blend combine oregano, thyme, savory, sesame, sumach and salt in a small bowl. Sprinkle some olive oil on the joghurt and spread the zatar mix on top.



  1. When the dough balls have risen sufficiently, heat up your Otto Grill at full temperature for a few minutes. While the grill heats up, spread the dough balls with a rolling pin until they are ~20x10cm/10x6i big. Place two flatbreads on the grill grate. You do not need to oil the grate before. Grill the flatbreads for 1-2 minutes from each side at low temperature until they are crunchy and golden. In case bubbles are formed, just use the lever to take out the grill grate and prick them with a fork. Place the grilled flatbreads on a place and cover with a kitchen towel so that they remain warm while you repeat the process until all flatbreads are gilled.



  1. Serve the warm grilled flatbreads with the joghurt zatar dip. If you want the zatar taste to be more intense, you can also brush the grilled flatbreads with olive oil and spread the zatar mix on top. Enjoy!

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