A soft and golden Lebanese flatbread, topped with a fragrant blend of za'atar and olive oil. Serve hot, simply folded, with tomato, cucumber, and fresh mint.
Ingredients
- 300 g wheat flour (T55)
- 180 ml warm water
- 5 g active dry yeast
- 1 tsp granulated sugar
- 1 tsp fine salt
- 80 ml extra-virgin olive oil
- 45 g Lebanese za'atar blend
- 2 pieces tomatoes
- 1 piece cucumber
- 0.5 bunches fresh mint
Method
- Mix the warm water, yeast, and sugar, then let rest until the surface begins to foam and smells slightly of fermentation.
- Add the flour, salt, and a drizzle of olive oil, then knead until you have a smooth, supple dough that is barely sticky to the touch.
- Cover the dough and let it rise in a warm place until it is puffed, airy, and lighter under your fingers.
- Mix the za'atar with the remaining olive oil to form a fluid, dark, and glossy paste, supple enough to spread without running.
- Divide the dough into flatbreads, roll them out thinly on a lightly floured surface, and keep a slightly thicker edge to hold the topping.
- Coat each flatbread with the za'atar mixture, leaving the border bare, then let relax for a few moments while the oven gets very hot.
- Bake on a hot baking sheet or pizza stone until the edges are golden, the bottom is lightly speckled, and the za'atar is highly fragrant.
- Serve immediately, soft and hot, with tomatoes, cucumber, and fresh mint, to fold or roll like they do in Lebanon.
Nutrition
Per serving
- Energy
- 498.2 kcal
- Protein
- 9.71 g
- Carbohydrate
- 63.91 g
- Fat
- 23.05 g
- Fibre
- 6.38 g
- Calcium
- 25.83 mg
- Iron
- 0.89 mg
- Magnesium
- 26.74 mg
