Flatbreads play an important role in a mezze, helping you mop it all up! This recipe is a basic pitta recipe that I have added a za’atar and olive oil topping to.

Top tip for baking any yeasted bread product: use strong flour and do not mix the salt with the yeast until you are ready to add the water. Salt kills yeast.

Create the rest of your Middle Eastern Mezze with these delicious recipes:

Baba Ganoush
Hummus
Greek green beans

 

Za’atar Flatbread

 

Makes 8

Ingredients
10g dried yeast
300ml tepid water
500g strong white bread flour
1 tsp salt
2 tbsp olive oil

For the topping:
4 heaped tbsp za’atar (shop bought or homemade, see below)
50ml olive oil
½ tsp coarse sea salt

Za’atar spice blend (for the topping):
4 tbsp ground sumac
3 tbsp dried thyme
3 tbsp dried oregano
2 tbsp toasted sesame seeds


Method
Measure the flour in a large bowl, tip the measured salt to one side and the measured yeast to the other. Make a well in the middle of the flour and add all the water. Form a dough and bring out onto the counter. Spread the dough out into a rectangle and add the olive oil. Knead until smooth and firm, about 10 minutes.

Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with clingfilm and leave to rise in a warm, draught-free place for about 1 hour until it doubles in size. 

Preheat the oven to 220°C / Gas Mark 7

Divide the dough into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or oiled clingfilm, and allow to stand for about 15 minutes.

Meanwhile, combine the za’atar topping ingredients in a small bowl.

Lightly flour a surface and flatten each ball of dough and roll it into a circle 0.3cm (1/8 inch) thick and about 18-20cm (7-8 inch) in diameter. Alternatively, roll out long oval shaped pittas.

Press each circle with your fingertips to make little indentations for the topping to settle in. Spread 1 heaped tablespoon of za’atar topping over each round, leaving a 1.25cm (½ inch) border around the edges.

Bake for about 6-8 minutes or until lightly browned and crisp. You may need to do several batches depending on the size of your oven.

Serve warm right away, keep warm in folded tea towels or cool on racks.

 

Find more delicious recipes like this one in my debut cookbook, The Veg Table.

 

Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!

 

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Share this page:
FacebookTwitterPinterestLinkedInShare