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Griddled za’atar flatbreads

Name: Griddled za’atar flatbreads
Prep time: PT35-40M
Cook time: 16 min
Total time: 51 min
Yield: Makes 8
Ingredients: ½ tsp fast-action dried yeast; 180ml lukewarm water; 300g white bread flour, plus extra to dust; 1 tsp salt; 1 tbsp olive oil; 2 tsp za’atar spice mix; You’ll also need…; 2-3 large baking trays dusted with flour; Large heavy-based frying pan or griddle pan; 1-2 clean tea towels

By: Louise Pickford

Published: 18 Oct 21
Updated: 25 Mar 24

These simple za’atar flatbreads are really easy to make. Just 30 minutes proving, then they’re ready to griddle in a hot pan. Serve with tagines, houmous or slow-roast lamb.

Make a meal of it: try our halloumi and pea falafel flatbreads with houmous and slaw.

Easy
October 2021

Test kitchen approved

Makes 8
Hands on time 35-40 min, plus proving

These simple za’atar flatbreads are really easy to make. Just 30 minutes proving, then they’re ready to griddle in a hot pan. Serve with tagines, houmous or slow-roast lamb.

Make a meal of it: try our halloumi and pea falafel flatbreads with houmous and slaw.

Nutrition: per serving

Calories: 156kcals
Fat: 2.2g (0.4g saturated)
Protein: 4.9g
Carbohydrates: 28.4g (0.2g sugars)
Fibre: 1.5g
Salt: 0.7g

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Ingredients

½ tsp fast-action dried yeast
180ml lukewarm water
300g white bread flour, plus extra to dust
1 tsp salt
1 tbsp olive oil
2 tsp za’atar spice mix

You’ll also need…

2-3 large baking trays dusted with flour
Large heavy-based frying pan or griddle pan
1-2 clean tea towels

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Method

Whisk the yeast, warm water and a spoonful of the flour in a bowl until the yeast dissolves. Leave the bowl in a warm place for a few minutes until frothy.
Put the remaining flour and salt in a large bowl. Make a well in the centre, pour in the yeast mixture and olive oil and combine to form a soft dough. Knead for 5 minutes until smooth and elastic. Cover the bowl with a clean tea towel and set aside for 30 minutes.
Divide the dough into 8 equal pieces and shape each into a ball. Flour the work surface, take a ball and flatten it with your hands to form a round. Using a rolling pin, roll out the dough to form a thin round about 20cm across. Scatter with a little za’atar and roll again to press it into the dough. Set aside on a lightly floured tray while you shape the remaining flatbreads.

Heat the frying/griddle pan over a high heat. Cook the flatbreads one at a time, for about 1 minute on each side, until puffed and golden. Wrap in a clean tea towel and keep warm (see Make Ahead) until ready to serve.