In a blender place the cucumber, mint, dill, and lemon juice. Blend on low until roughly chopped, once at this state increase the speed until it is pureed. Strain the juice through a 100 micron superbag. Reserve 300g (1 ¼ cup) of juice for the recipe.
Dry mix the salt and Gellan gum LT100.
Pour the juice into a clean blender and begin blending on low before sprinkling in the salt and Gellan gum LT100. Once blended pour the liquid into a small heavy bottom pot and bring the mixture to a boil. Remove from heat once the mixture comes to a full boil.
Place the yogurt in the blender and begin blending on low. Slowly pour in the Cucumber liquid. If any of the cucumber liquid has gelled simply use a rubber spatula to scrape it into the blender. Blend on medium speed for 1 minute or until smooth.
Place the liquid in a container and cool for 2 hours or until it has cooled before serving.
Active Time: 20 Minutes Total Time: 1 Hour
4 Large or 8 Small
Preheat oven to 500°F. Combine all ingredients and mix to form a dough. By hand, on a lightly floured surface, knead the dough until smooth.
Place the dough in a lightly greased bowl, covered until it nearly doubles in size and is quite puffy.
Place the dough onto a lightly oiled work surface and divide into 4 pieces. Roll into 6” circles and allow to rest, on a baking sheet, greased or on a non-stick baking mat for 15 minutes.
Place the baking tray on the lowest place in your oven and bake for 5 minutes, or until puffed up. Move to a higher rack and bake for additional 5 minutes or until golden brown on the top. Remove from oven and serve.