Naamas Fattoush from Jerusalem

Ingredients

• scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp/200 ml whole milk, or 1 2/3 cups/400 ml buttermilk (replacing both yogurt and milk)
• 2 large stale Turkish flatbread or naan (9 oz/ 250 g in total)
• 3 large tomatoes (13 oz/ 380 g in total), cut into 2/3-inch/1.5 cm dice
• 3 oz/100 g radishes, thinly sliced
• 3 Lebanese or mini cucumbers (9 oz/ 250 g in total), peeled and chopped into 2/3 -inch/1.5cm dice
• 2 green onions, thinly sliced
• 1/2 oz/15 g fresh mint
• scant 1 oz/25 g flat-leaf parsley, coarsely chopped
• 1 tablespoon dried mint
• 2 cloves garlic, crushed
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup/60 ml olive oil, plus extra to drizzle
• 2 tablespoons cider or white wine vinegar
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 tablespoon sumac or more to taste, to garnish

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