Friday, March 14, 2014

Za'atar flatbread

A quick and easy dinner (assuming you plan a day ahead). But I have to admit I haven't yet figured out whether za'atar is supposed to be baked or added to cooked dishes. It seems to taste better when not baked, which would be in line with what one would expect from the volatile herby flavors.

2 cups flour
1 cup water
0.25 tsp yeast
1 tsp salt
2 tbsp olive oil
3 tbsp za'atar spice

Mix the flour with the salt and yeast. Add the water and allow to rise overnight.

Shape the dough into a ball and preheat the oven to 450F with a baking stone. 

Stretch the sough onto the parchment paper and spread olive oil on top. Sprinkle with half of the za'atar.

Bake until golden brown and sprinkle the remaining za'atar on top. Excellent served with garlic-yogurt sauce.

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