The Lebanese flatbread topped with a za'atar and olive oil paste, baked until soft and aromatic, a breakfast classic.
Ingredients
- 400 g Wheat flour
- 1 tsp Active dry yeast
- 1 tsp Sugar
- 1 tsp Salt
- 240 ml Warm water
- 6 tbsp Extra-virgin olive oil
- 5 tbsp Za'atar
Method
- Dissolve the yeast and sugar in the warm water and let foam for 10 minutes.
- Mix the flour and salt, add the liquid and 2 tablespoons of olive oil, then knead for 8 to 10 minutes until you have a smooth and elastic dough.
- Cover and let rise for about 1 hour, until the dough doubles in volume.
- Mix the za'atar with the remaining olive oil to form a wet paste.
- Punch down the dough, divide it into 4 balls, and roll each into a disk about 1 cm thick.
- Spread the za'atar paste over each disk, leaving a small border, and make a few dimples with your fingertips to hold the oil.
- Bake at 230 degrees on a hot baking sheet for 10 to 12 minutes, until the edges are golden and the crumb is cooked through.
- Serve warm, folded or whole.
Nutrition
Per serving
- Energy
- 601.7 kcal
- Protein
- 12.01 g
- Carbohydrate
- 79.48 g
- Fat
- 26.06 g
- Fibre
- 5.78 g
- Calcium
- 25.35 mg
- Iron
- 1.01 mg
- Magnesium
- 33.32 mg
