Cheese & Za’atar Flatbread: A Taste of Arabia

The scent of za’atar always takes me back to a tiny bakery in Jerusalem’s Old City. The warm, yeasty air mingled with the earthy aroma of thyme, sesame, and sumac, clinging to my clothes and embedding itself in my memory. The baker, his face etched with years of flour dust and smiles, would hand me a freshly baked flatbread, its surface blistered and bubbling with melted cheese and fragrant za’atar. That simple flatbread, eaten standing in the sun-drenched alleyway, was more than just food; it was an experience, a connection to a place and a culture that I’ll always cherish. This recipe attempts to recreate that magic, bringing the vibrant flavors of the Middle East to your own kitchen.

Recipe Overview

• Prep Time: 3 hours, 0 minutes
• Cook Time: 10-12 minutes
• Total Time: 3 hours, 12 minutes
• Servings: 8
• Yield: 8 flatbreads
• Dietary Type: Vegetarian

Ingredients

• 3 1/2 cups flour
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon instant dry yeast
• 2 tablespoons olive oil
• 1 1/4 cups lukewarm water
• 1 cup za’atar spice mix (spice mixture with dried thyme)
• 1/2 cup extra-virgin olive oil
• 1 lb akkawi cheese (can use a combination of both or can sub any white cheese you like) or 1 lb mozzarella cheese (can use a combination of both or can sub any white cheese you like)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Floured surface
• Rolling pin
• Greased baking sheets
• Damp cloth
• Towel

Instructions

1. In a large bowl, mix the flour, salt, sugar, and yeast.
2. Pour in the 2 tablespoons olive oil and gradually add the lukewarm water.
3. Mix until a dough forms.
4. Turn the dough out onto a floured surface and knead for 5 minutes, until it becomes elastic and smooth. The dough should be pliable and easy to work with.
5. Place the dough in a greased bowl and cover with a damp cloth. This will prevent the dough from drying out and help it rise properly.
6. Leave the dough to rise in a draft-free place for 1-1/2 hours, or until it doubles in size. A warm oven (turned off!) works well.
7. Cut the risen dough into 8 equal parts.
8. Shape each part into a ball.
9. Dust the balls with a little flour and cover them with a towel.
10. Leave the dough balls to rest for an additional 30 minutes. This allows the gluten to relax, resulting in a more tender flatbread.
11. Preheat the oven to 400°F (200°C). Make sure your oven is properly preheated for even baking.
12. Combine the za’atar and the 1/2 cup olive oil in a small bowl to make the topping. Stir well to create a paste-like consistency.
13. Shred the cheese and set it aside. If you’re using akkawi cheese, you may want to soak it in water for a few minutes to reduce its saltiness, then squeeze out the excess water before shredding.
14. On a floured surface, flatten each ball and, using a rolling pin, roll it into a circle approximately 6-8 inches in diameter. Aim for a relatively thin crust, about 1/4 inch thick.
15. Place the rolled flatbreads on greased baking sheets.
16. Spread the za’atar/oil mixture on some of the circles, leaving a 1/2-inch border. Use your fingers or the back of a spoon to spread the mixture evenly.
17. Do the same for the cheese flatbreads, spreading the shredded cheese evenly over the surface, again leaving a 1/2-inch border.
18. Pinch and crimp the edges of each flatbread to create a decorative border. This also helps to keep the toppings from spilling off during baking.
19. Bake in the preheated oven for 10-12 minutes, or until lightly golden brown. Keep a close eye on them, as baking times may vary depending on your oven. The cheese should be melted and bubbly, and the edges of the crust should be lightly browned.
20. Serve hot.

Expert Tips & Tricks

• For a richer flavor, try using a high-quality extra virgin olive oil in both the dough and the za’atar topping.
• If you don’t have akkawi cheese, you can substitute it with halloumi, feta, or even a blend of mozzarella and provolone.
• To prevent the flatbreads from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
• If your dough is too sticky to work with, add a little more flour, one tablespoon at a time, until it becomes manageable.
• Don’t overbake the flatbreads, as they can become dry and brittle. They should be lightly golden brown and slightly soft in the center.
• For an extra burst of flavor, sprinkle the flatbreads with a pinch of red pepper flakes before baking.
• If you want to make the dough ahead of time, you can store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before rolling it out.

Serving & Storage Suggestions

Serve the Cheese & Za’atar Flatbread hot, straight from the oven. It’s delicious on its own as a snack or appetizer, or you can serve it with a side of hummus, labneh, or baba ghanoush for a more substantial meal. Garnish with fresh mint or parsley for a pop of color.

Leftover flatbreads can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, simply warm them in a preheated oven at 350°F (175°C) for a few minutes, or microwave them for 30-60 seconds. They can also be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	544 kcal	N/A
Calories from Fat	282 g	52%
Total Fat	31.3 g	48%
Saturated Fat	11.1 g	55%
Cholesterol	36.4 mg	12%
Sodium	1423.6 mg	59%
Total Carbohydrate	48.2 g	16%
Dietary Fiber	1.6 g	6%
Sugars	1.7 g	6%
Protein	17 g	34%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. You may need to add a binding agent such as xanthan gum to help the dough hold together.
• Vegan: Substitute the cheese with a vegan cheese alternative or omit it altogether. You can also brush the flatbreads with olive oil instead of using cheese.
• Spicy: Add a pinch of red pepper flakes to the za’atar topping for a touch of heat.
• Herby: Mix some fresh herbs, such as chopped parsley, mint, or cilantro, into the za’atar topping for added flavor.
• Sweet: For a sweet and savory twist, drizzle the flatbreads with honey or date syrup after baking.
• Different Cheeses: Experiment with different types of cheese, such as feta, halloumi, or goat cheese.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring it to room temperature before rolling it out.

Q: What if I don’t have akkawi cheese?
A: You can substitute akkawi cheese with halloumi, feta, or even a blend of mozzarella and provolone.

Q: Can I freeze the flatbreads?
A: Yes, you can freeze the flatbreads for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them overnight in the refrigerator before reheating.

Q: How do I reheat the flatbreads?
A: To reheat, simply warm them in a preheated oven at 350°F (175°C) for a few minutes, or microwave them for 30-60 seconds.

Q: What can I serve with the Cheese & Za’atar Flatbread?
A: Serve it with a side of hummus, labneh, or baba ghanoush for a more substantial meal.

Final Thoughts

I hope this recipe transports you to a sun-drenched bakery in the Middle East, even if just for a moment. The combination of warm, chewy flatbread, tangy za’atar, and salty cheese is truly irresistible. Don’t be afraid to experiment with different toppings and variations to create your own signature flatbread. And please, share your creations and feedback – I’d love to hear how it turns out! Pair it with a refreshing glass of iced mint tea for the full experience.