Zaatar Flatbread Recipe
Ingredients
| Dry yeast | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Lukewarm water | 1 Cup (16 tbs) | |
| 3 cups all purpose lour | ||
| Salt | 1/2 Teaspoon | |
| Oilve oil | 6 Tablespoon | |
| ZAATAR | ||
| 2 tsp dried thyme or oregano | ||
| 1 tsp dried marjoram or basil | ||
| Cilantro | 2 Tablespoon, finely chopped | |
| Sesame seeds | 3 Tablespoon | |
Directions
Mix together 1/2 cup lukewarm water and sugar till the sugar is dissolved.
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.
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.
Chef
