Equipment
* optional
Ingredients
Dough
- 450 g all-purpose flour
- 450 g bread flour
- 150 g whole-wheat flour
- 6 g salt
- 3 g sugar
- 60 ml olive oil
- 6 g active dry yeast
- 240 ml water, lukewarm
Za'atar Topping
- 60 g za'atar spice blend
- 120 ml olive oil
Nutrition (per serving)
Method
Combine the all-purpose flour, bread flour, whole-wheat flour, salt, and sugar in a large mixing bowl.
Add 60ml olive oil, the yeast, and 240ml lukewarm water to the dry ingredients.
Mix the ingredients together, gradually adding more water if necessary until a sticky dough forms. Knead for 5-7 minutes until the texture is smooth and elastic.
Lightly coat the dough with oil and place it in a bowl. Cover with plastic wrap and let rise in a warm area for 45-60 minutes.
Whisk together the za'atar spice blend and 120ml olive oil in a small bowl until thoroughly combined.
Preheat the oven to 260°C (500°F).
Divide the risen dough into 6 equal portions and shape each into a smooth ball.
Place the dough balls on a lightly greased baking sheet. Cover loosely and let rest for 30 minutes.
Flatten one dough ball on a greased baking sheet into a 20cm (8-inch) circle, leaving a slightly thicker border at the edge.
Spread one-sixth of the za'atar mixture over the center of the dough, pressing it down firmly with the back of a spoon.
Bake at 260°C (500°F) for 5-7 minutes until the crust edges turn golden and the topping bubbles.
Move the flatbreads to a wire rack to cool slightly before serving.
Chef's Notes
- For a more uniform rise, ensure the dough rests in a completely draft-free environment.
- Pressing the za'atar mixture firmly into the dough prevents the center from puffing up like a pita.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain softness.
Freezer: 2 months — Separate flatbreads with parchment paper before freezing.
Reheating: Reheat in a 175°C (350°F) oven for 5 minutes or until pliable.
