Active Time: 35 Minutes Total Time: 2 Hours 35 Minutes
2 ½ Cups
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.
October 6, 2019 11:46 am
The fluid gel looks very broken in the photo. Please check the edge of the sauce. The hot liquid that was mixed into the yogurt broke it.
October 7, 2019 11:23 am
That one was probably sitting out for a while for photography purposes.
April 28, 2020 4:39 pm
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