Za’atar flatbread

AT A GLANCE

  • Serves 8 people

  •  
  • Flatbread
  • 1 tsp instant dried yeast
  • 150 gm (1 cup) wholemeal flour
  • 675 gm (4 ½ cups) plain flour
  • 1 tbsp sea salt
  • To drizzle: extra-virgin olive oil
  •  
  • Za'atar
  • 1½ tbsp dried thyme leaves
  • 2 tsp sumac
  • 1 tsp sesame seeds, toasted
  • ½ tsp sea salt
01   In a large mixing bowl combine yeast with 600ml warm water and stir to dissolve yeast. Add wholemeal flour and 1 cup plain flour and stir to combine. Cover with a tea towel and stand for at least 1 hour.
02   Sprinkle yeast mixture with salt, add 1 cup plain flour and stir to combine. Add remaining flour and stir to combine, then turn onto a lightly floured work surface and knead for 10 minutes or until smooth. Place dough into a lightly oiled bowl, cover with plastic wrap and stand for 2-3 hours or until doubled in size.
03   For za’atar, place thyme in a mortar and, using a pestle, coarsely crush, add remaining ingredients and stir to combine. Keep za’atar in an airtight container or jar in pantry until required.
04   Preheat oven to 220C and place a pizza stone or oven tray on the middle oven shelf. Knock down dough and turn onto a lightly floured work surface. Divide dough into 8 and shape into 12cm ovals, cover and stand to rise for 30 minutes.
05   Drizzle each bread with olive oil and press fingertips over the surface to dimple. Sprinkle generously with za’atar. Place dough onto pizza stone or oven tray and bake for 12 minutes or until golden. Repeat with remaining dough. This bread is best served warm with Middle Eastern-style dips such as hummus.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

ELODIE RAMBAUD

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