Directions

1. Combine spices in a spice grinder and pulse to a fine grind. Reserve in a sealed container until needed. 
2. Combine cherries, vinegar, wine, sugar, 2 Tablespoons of spice blend, and lemon zest in a medium-sized saucepan over high heat. Bring to a simmer and reduce heat to low. Allow to simmer for 10 minutes, stirring occasionally with a rubber spatula. Remove from heat and transfer to a medium-sized bowl, refrigerate for 1 hour to cool. 
3. Preheat grill to highest heat setting. Carefully grill each flatbread for 30 seconds on each side to mark and toast. Remove and allow to cool for 5 minutes prior to topping. 
4. Top each flatbread with 1 cup of whole milk Greek yogurt and 1 cup of Baharat spiced cherries. Cut flatbreads into 1” x 4” thick pieces and serve on a large plate or platter.