Griddled za’atar flatbreads
- October 2021
- 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.
- Dairy-free recipes
- Vegan recipes
- 2.2g (0.4g saturated)
- 28.4g (0.2g sugars)
- 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
- 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.
Make the za’atar flatbreads up to 1 day ahead. Cool completely, then wrap in foil. Reheat in a low oven for 5 minutes until warmed through.
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