Za'atar Flatbreads
Za'atar is a flavorful and aromatic herb blend made from a combination of dried herbs, most commonly including thyme, oregano, and marjoram, along with sumac, sesame seeds, and salt.
ZA’ATAR FLATBREADS | recipe makes 4 flatbreads
2 1/2 cups all purpose flour + extra for adjustments and rolling out
1/4 cup + 4 tablespoons good quality extra virgin olive oil, divided
Approx 3/4 cup warm water * see note
2 teaspoons active dry yeast
1 teaspoon salt
2 tablespoons of Za’atar spice blend (I love this hand blended one from Sullivan Tea Shop, this one from La Boite is also nice.)
Fresh toppings like ripe tomato, herbs, sliced scallions, flakey sea salt, a drizzle of extra virgin olive oil, arugula or other tender greens, thinly sliced radish, chopped cucumbers, crumbled feta, lemon wedges for squeezing on top, etc.
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Combine Za’atar and 4 tablespoons of olive oil in a small bowl and set aside.
In a large bowl, whisk together flour, salt, and yeast. Create a well in the center and pour in the olive oil. Gradually add in half of the water while mixing the oil and flour with a fork, incorporating flour into the center. Continue adding water gradually until the dough becomes shaggy.
A note on dough: While measurements of flour and water serve as a starting point, it's important to understand that dough-making is an art influenced by various factors such as temperature and humidity. Adjustments may be needed for the ideal consistency. Aim for a soft, slightly tacky texture, adding more water if dry or more flour if too wet.
Knead the shaggy dough ball until soft and smooth. Place the dough in a large bowl and lightly coat with olive oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest and rise in a warm place for about 30 minutes.
While the dough is rising, prepare the toppings:
Once the dough is ready, divide it into 4 equal pieces (or more if you prefer mini flatbreads). Roll each piece into a ball. Working with one ball at a time, flatten it with your palm and then roll it out with a rolling pin or press it into a disc with your hands.
Transfer each circle to the prepared baking sheet.
Divide the za'atar mixture evenly among the dough circles, spreading it over each one using the back of a spoon. Ensure an even distribution for a balanced flavor in every bite.
Transfer the baking sheets to the oven and cook for approx 10-12 minutes. Check at 8 minutes. Look for lightly golden-brown edges and a thoroughly cooked, golden-brown bottom. The exact cooking time may vary depending on the thickness of your dough.
Once baked, remove from the oven and allow the flatbreads to rest at room temperature for a few minutes before adding any fresh toppings.
Variations: enjoy this flatbread for breakfast with a jammy or fried egg, pair with labneh or a scoop of greek yogurt, top with hummus for a satisfying snack or make it for lunch, piled with some sliced chicken or steak, or add a scoop of ground beef or lamb. There are so many ways to enjoy.
ENJOY!