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Zaatar Flatbread Recipe
|Dry yeast||1 Tablespoon|
|Lukewarm water||1 Cup (16 tbs)|
|All purpose||3 Cup (48 tbs)|
|Olive oil||6 Tablespoon|
|Dried thyme/Oregano||2 Teaspoon|
|Dried marjoram/Basil||1 Teaspoon|
|Finely chopped coriander||2 Tablespoon (Fresh Cilantro)|
|Sesame seeds||3 Tablespoon|
Serving size: Complete recipe
Calories 2530 Calories from Fat 1030
% Daily Value*
Total Fat 118 g181.5%
Saturated Fat 16.5 g82.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1023.5 mg42.6%
Total Carbohydrates 318 g106%
Dietary Fiber 25.1 g100.6%
Sugars 6.8 g
Protein 55 g109.3%
Vitamin A 56.2% Vitamin C 26.2%
Calcium 82.2% Iron 244.3%
*Based on a 2000 Calorie diet
Sprinkle the yeast on top.
Mix the yeast into the warm sugar water mixture.
Cover and keep in a warm place undisturbed, allowing it to dissolve.
After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water.
If there is no foam in the bowl, the yeast is dead and you should start again with a new packet of yeast.
In a large bowl, mix together the flour, the proved yeast and salt.
Add some of the remaining water and knead into a firm dough.
Use only as much water as required.
Cover and leave to rise for 45 minutes or until dough has doubled in bulk.
Punch down dough and transfer to a floured board and knead briefly.
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
Bring the dough to room temperature before proceeding.
Mix together the ingredients for the zaatar.
On a floured surface break the dough off into 10-12 pieces.
Form into balls.
On a well floured surface roll out one ball of the dough.
Stretch the dough to form an elongated shape.
Brush the top of the bread with a little olive oil.
Spread a little zaatar mixture on top.
Place the rolled bread on an oiled baking tray.
Repeat with the rest of the dough balls.
Bake for 7-8 minutes at 180°C/300°F, or till the bread is cooked.