Flatbreads with Za’atar

Okay I am going to level with you, these are not the quickest flatbreads that I have on my website, if you are looking for something really quick then try these, quick flatbread no 1 or quick flatbread no 2, BUT these are SO GOOD.

Okay I have to level with you some more, they puff up so beautifully that I would rather add them to the pita section than a flat flatbread.

As with any good bread, there is a bit of faffing going on with proving and kneading but the result is pillowy & soft, in fact at a recent lunch I made, these breads went down a treat and there was not a morsel left.

Za’atar is a Middle Eastern herb and seed mix with a hint of tang from the sumac.

I hope you get to make these, they will keep for 24 hours (I have not tried to freeze them because there are never any left).

I used my food mixer with a dough hook but you can easily mix and knead by hand.

Makes about 10 (recipe can easily be halved if not feeding a crowd)

We ate this with moussaka, hummus, raddichio salad & the roasted cauliflower with tahini.

Large baking trays and baking paper

• 600g plain (cake) flour
• 2 tablespoons fast acting yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 3ooml good thick greek style yogurt
• 6 tablespoons good olive oil
• 150ml lukewarm water
• 5 tablespoons za’atar
• enough oil to make a thick paste

1. Place the flour, yeast, salt and sugar in the bowl of your food mixer (or a large bowl if by hand).
2. Separately, mix together the yogurt and oil and add to the flour along with HALF the water.
3. Knead the dough for a few minutes to bring it together, if the dough feels and looks like there are too many dry patches add a few tablespoons water at a time to the dry, floury areas and bring together to the main dough. The dough should look smooth.
4.  Continue to knead for 5 minutes on a medium setting (or (sorry) 10minutes by hand) until the dough is smooth and ‘bouncy’. You will know the dough is ready when you can give the ball of dough a firm poke with your finger and, if the indentation that you make fills quickly, you know it’s done. If the dent stays, then continue kneading.
5. Add a few drops of olive oil to a large bowl, add the dough ball and cover with cling film to rise in a warm place for about an hour or until doubled in size.
6. Knock enough air out of the dough by whacking it a few times in the bowl, kneading to form a ball again. Cover and rest again for an hour.
7. Knock back again and lay the dough on a lightly dusted work surface. Cut/roll the dough in 100g (ish) balls and using a rolling pin, roll each piece into a disc about 5mm thick and lay on a lightly floured rectangle baking paper sheet, one that will fit onto your tray in the oven. About 5 breads per baking sheet. Cover with a clean, damp tea towel and leave to prove for 30minutes.
8. Preheat the oven to 230c, add the baking tray to the oven to heat up.
9. Mix the za’atar and oil together to brush over the breads pre baking.
10. When you are ready to bake your breads, take the heated tray out of the oven, carefully (you might need another pair of hands) place the first baking sheet with breads onto the tray, carefully brush the za’atar oil mixture over each bread and bake for 5-8 minutes until the breads are puffed and golden, remove from the oven and place on a wire rack while you bake the rest. You can serve these immediately or wait until they have cooled. The best! Enjoy!