Flatbread With Za’atar, Lemon, and Oil Topping

The scent of za’atar always transports me back to my travels in the Middle East. I remember wandering through bustling markets, the air thick with the aroma of freshly baked bread and this incredible spice blend. Vendors would generously brush warm, puffy flatbreads with olive oil and sprinkle them with za’atar, the earthy, tangy, and slightly nutty flavor instantly captivating my senses. Each bite was an explosion of sunshine and flavor, a simple yet profound culinary experience that I’ve tried to recreate ever since. This recipe captures that memory, bringing the vibrant taste of the Middle East to your kitchen.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 2 minutes
• Total Time: 4 hours 5 minutes (including rising time)
• Servings: 8
• Yield: 8 flatbreads
• Dietary Type: Vegetarian

Ingredients

For The Bread:

• 1 tablespoon instant yeast
• 2 cups lukewarm water (100 – 110 degrees Fahrenheit)
• 2 teaspoons granulated sugar
• 2 tablespoons extra-virgin olive oil
• 2 cups unbleached all-purpose flour
• 5 cups unbleached bread flour
• 1 3/4 teaspoons kosher salt

For The Za’atar Topping:

• 2-3 tablespoons za’atar spice mix (can use commercially prepared Za’atar or your own blend)
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Plastic wrap
• Tea towel
• Grill (or griddle pan)
• Vegetable oil for greasing grill

Instructions

1. Prepare the yeast mixture: In a large mixing bowl, whisk together the instant yeast, lukewarm water, and granulated sugar. Let this mixture stand for about 5-10 minutes, allowing the yeast to activate and become foamy.

2. Combine wet and dry ingredients: To the yeast mixture, stir in the olive oil, all-purpose flour, and most of the bread flour. Add the salt.

3. Knead the dough: Mix the ingredients until they form a soft dough. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until it becomes elastic and supple. Add additional bread flour, a tablespoon at a time, as needed to prevent the dough from sticking. You should end up with a smooth, slightly tacky dough.

4. First rise: Place the kneaded dough in a large, well-greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and then with a tea towel. Let the dough rise in a warm place until it has doubled in size. This usually takes about 2-3 hours, depending on the temperature of your kitchen.

5. Alternative slow rise: For a more complex flavor, you can allow the dough a long, slow rise in the refrigerator for several hours or overnight. If refrigerating, bring the dough to room temperature before shaping, allowing it to warm up and rise slightly.

6. Divide the dough: Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces.

7. Shape the flatbreads: On a lightly floured surface, stretch or roll each piece of dough into an irregular slab, approximately 6-8 inches in length. Don’t aim for perfect circles; rustic shapes are part of the charm!

8. Rest the shaped dough: Place the shaped flatbreads on a baking sheet lined with parchment paper. Cover them loosely with a tea towel and let them rest for 15 minutes. This allows the gluten to relax, making the flatbreads more tender.

9. Prepare the za’atar topping: While the dough is resting, prepare the za’atar topping. In a small bowl, whisk together the za’atar spice mix, olive oil, lemon juice, and salt until well blended.

10. Preheat the grill: Rub the grill grates with vegetable oil to prevent sticking. Preheat the grill to its hottest temperature. Alternatively, you can use a well-seasoned cast-iron griddle pan on the stovetop.

11. Assemble and grill the flatbreads: Brush each flatbread generously with the za’atar topping, ensuring that it is evenly distributed. Gently place the flatbreads onto the hot grill grates, being careful not to overcrowd the grill.

12. Grill the flatbreads: Cover the grill and bake for 1 to 2 minutes, then check for doneness. The flatbreads should be puffed up, slightly charred on the bottom, and the tops should begin to brown. Adjust the cooking time as needed depending on your grill.

13. Finish and serve: Once the flatbreads are cooked through, remove them from the grill. Brush with additional topping if desired for extra flavor and moisture. Serve immediately.

Expert Tips & Tricks

• Dough Consistency: The dough should be soft and slightly tacky, but not overly sticky. If it’s too sticky to handle, gradually add more bread flour, one tablespoon at a time, until you achieve the desired consistency.
• Yeast Activation: Ensure the water is lukewarm (100-110°F) to properly activate the yeast. If the water is too hot, it can kill the yeast.
• Grill Temperature: A hot grill is essential for achieving a charred, flavorful crust. Allow your grill to preheat thoroughly before adding the flatbreads.
• Even Cooking: To ensure even cooking, rotate the flatbreads halfway through the grilling process.
• Homemade Za’atar: For a truly authentic flavor, consider making your own za’atar spice mix. Recipes abound online, allowing you to customize the blend to your preferences. Common ingredients include dried thyme, sumac, sesame seeds, and salt.
• Prevent Sticking: Always make sure your grill is well-oiled.

Serving & Storage Suggestions

Serve these za’atar flatbreads immediately while they are warm and pliable. They are delicious on their own as a snack or appetizer, or they can be paired with dips like hummus, baba ghanoush, or labneh. They also make a fantastic side dish for grilled meats or salads.

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, warm them in a dry skillet over medium heat, or in a preheated oven at 350°F (175°C) for a few minutes until heated through. You can also briefly microwave them, but be aware that this may make them slightly chewy. For longer storage, flatbreads can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	582.9 kcal	N/A
Calories from Fat	168 g	29%
Total Fat	18.7 g	28%
Saturated Fat	2.6 g	13%
Cholesterol	0 mg	0%
Sodium	532.2 mg	22%
Total Carbohydrate	88.2 g	29%
Dietary Fiber	3.5 g	13%
Sugars	1.6 g	6%
Protein	14.2 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Flatbread: Use a gluten-free flour blend designed for bread making. Be sure to follow the package instructions for best results. You may need to add a binder like xanthan gum to help the dough hold its shape.
• Whole Wheat Flatbread: Substitute up to half of the bread flour with whole wheat flour for a nuttier flavor and increased fiber.
• Herb Variations: Add fresh herbs like rosemary, thyme, or oregano to the dough for added flavor.
• Spice Variations: Experiment with different spices in the za’atar topping. Try adding a pinch of red pepper flakes for a touch of heat, or smoked paprika for a smoky flavor.
• Cheese Topping: Sprinkle a little crumbled feta or goat cheese over the flatbreads before grilling for a creamy, tangy twist.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead of time and stored in the refrigerator for up to 24 hours. This slow fermentation will actually enhance the flavor of the flatbreads.

Q: What if I don’t have a grill?
A: No problem! You can use a well-seasoned cast-iron skillet or griddle pan on the stovetop. Heat the skillet over medium-high heat and cook the flatbreads as directed.

Q: Can I bake these in the oven?
A: Yes, you can bake these in a preheated oven at 450°F (232°C) for about 8-10 minutes, or until golden brown and puffed up.

Q: How do I prevent the flatbreads from sticking to the grill?
A: Make sure to thoroughly oil the grill grates with vegetable oil before adding the flatbreads. You can also use a grill mat.

Q: What can I serve with these flatbreads?
A: These flatbreads are delicious on their own, but they also pair well with dips like hummus, baba ghanoush, or tzatziki. They also make a great accompaniment to soups, salads, and grilled meats.

Final Thoughts

I hope this recipe inspires you to bring the vibrant flavors of the Middle East to your own kitchen. This flatbread is incredibly versatile, so feel free to experiment with different toppings and flavor combinations to suit your taste. Don’t be afraid to get creative and have fun! And most importantly, share your culinary creations with friends and family and enjoy the simple pleasure of good food and good company. I would love to hear your feedback, so please let me know what you think! Bon appétit, or as they say in the Middle East, Sahtain!