Yields 8-10 x 15 cm round flatbread loaves
Ingredients:
3 cups bread flour + extra (for dusting)
1 cup lukewarm water
1 tsp sugar
1 tsp salt
2.5 tsp active dry yeast granules
2 tbsp extra virgin olive oil + extra for oiling
Zaatar Topping:
Equal amounts of:
Sumac + dried oregano + dried thyme + toasted sesame seeds (3 tbsp each)
1 tsp salt
1/2 cup extra virgin olive oil
(Combine all topping ingredients to form a paste-like mixture)
Method:
In a glass jug, combine water, yeast and sugar. Allow to stand; covered in a warm place, until frothy. Meanwhile, in a large bowl, combine flour, salt and olive oil. Work by hand to incorporate and blend. Stir yeast mixture gradually to form a soft dough. Lightly flour a work surface and knead inside-out for ten minutes; until you reach a soft elastic smooth dough. Form into a ball and place it into a slightly oiled large bowl. Turn the ball of dough to smear with oil on all sides. Cover with a damp cloth and then a plastic wrap. Allow to stand in a warm place, until the dough is doubled in size; approximately one hour. Divide dough into eight or ten balls; (according to the size you choose for the flatbread). Place on to a lightly oiled baking sheet; covered by parchment paper; slightly oiled as well; apart from each other. Cover with a damp cloth and allow to stand for another 15-20 minutes. Meanwhile, preheat oven to 200 degrees C. Place a baking sheet, tray or stone on the middle shelf of the oven; while it heats. Flatten each ball into a flatbread of 1.5 centimetre thickness. Press gently by fingertips to make indentations on top of flatbread; in order to hold Zaatar topping on top. Press one tablespoonful of topping upon each circle of flatbread; leaving a slightly small empty border around each one. Transfer into preheated oven and bake for approximately 15 minutes; or when empty border turns golden. Serve hot immediately, or slightly cool upon a wire rack, then serve with black olives, labneh dip, an assortment of fresh cucumber, carrot, cherry tomatoes aside.
*A version of this article appears in print in the 17 November, 2022 edition of Al-Ahram Weekly
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