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Zaatar Flatbread

Lebanese.Chef's picture
  Dry yeast 1 Tablespoon
  Sugar 1 Teaspoon
  Lukewarm water 1 Cup (16 tbs)
  All purpose 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Olive oil 6 Tablespoon
  Dried thyme/Oregano 2 Teaspoon
  Dried marjoram/Basil 1 Teaspoon
  Finely chopped coriander 2 Tablespoon (Fresh Cilantro)
  Sesame seeds 3 Tablespoon

Mix together 1/2 cup lukewarm water and sugar till the sugar is dissolved.
Sprinkle the yeast on top.
Mix the yeast into the warm sugar water mixture.
Cover and keep in a warm place undisturbed, allowing it to dissolve.
After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water.
If there is no foam in the bowl, the yeast is dead and you should start again with a new packet of yeast.
In a large bowl, mix together the flour, the proved yeast and salt.
Add some of the remaining water and knead into a firm dough.
Use only as much water as required.
Cover and leave to rise for 45 minutes or until dough has doubled in bulk.
Punch down dough and transfer to a floured board and knead briefly.
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
Bring the dough to room temperature before proceeding.
Mix together the ingredients for the zaatar.
On a floured surface break the dough off into 10-12 pieces.
Form into balls.
On a well floured surface roll out one ball of the dough.
Stretch the dough to form an elongated shape.
Brush the top of the bread with a little olive oil.
Spread a little zaatar mixture on top.
Place the rolled bread on an oiled baking tray.
Repeat with the rest of the dough balls.
Bake for 7-8 minutes at 180°C/300°F, or till the bread is cooked.

Recipe Summary

Side Dish

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Zaatar Flatbread Recipe