Za’atar Flatbread

Za'atar Flatbread | The Sugar Hit

 

More than anything else, this blog is about the way that I eat. Because I think I am a pretty typical person – not a lot of money, no huge family, still making my way in the world, and ALWAYS HUNGRY – I thought that it would be cool to share that with a bunch of people.

 

So BAM, here we are. I also like to think that I bring a little experience and knowledge to the table as well. Lessons learned, shall we say.

 

Za'atar Flatbread | The Sugar Hit

 

I had never picked up a camera or even thought about food styling before I started this site. Like a lot of people, I’m sure, I just figured that since my food always looked great to me, it would be easy to get a picture of it.

 

Not so, friends. I mean, a plate of beef bourguignon looks great when you’re hungry, but not so much when you put a lens between you and it. It takes skills, skills I’m still learning. (If you’re looking for pointers Ash from Edible Perspective shares BRILLIANT, simple tips every week. Check out the first one here)

 

Za'atar Flatbread | The Sugar Hit

 

And although my photos have definitely improved (that’s not bragging, my early photos were horrific), the one thing that has never and will never change is my insatiable appetite for tasty things.

 

Enter this za’atar flatbread. Simply put, it’s delicious. Za’atar is a middle eastern spice mix, particularly popular in The Levant. Most commonly it is a combination of dried thyme, sesame seeds and salt, though it often contains sumac, and sometimes other dried herbs like oregano. It’s a magical powder which, when mixed with olive oil, anoints deliciousness on whatever it touches.

 

Za'atar Flatbread | The Sugar Hit

 

This chewy, olive oil and spice-soused flatbread is a perfect example of the kind of food that my boyfriend and I eat often. I can get home from work, chuck all the ingredients for this dough into my standmixer and let it knead for a few minutes while I change into my PJs. Then, I drape a tea towel over the bowl and leave it for 30 minutes to 2 hours, while I read blogs, watch TV and generally chill.

 

When we want to eat, it’s as simple as patting the dough out into the tin, slathering it with za’atar and olive oil, and throwing it into the oven for 20 minutes. Some chunked up tomatoes and cucumbers, and feta cheese alongside, and you have a super simple, super cheap meal that feels like an absolute feast. Try this; it won’t let you down.

 

xx Sarah.

 

Za'atar Flatbread | The Sugar Hit

 

Za'atar Flatbread
 
Chewy, fluffy flatbread, soused with olive oil and za'atar, a middle eastern spice blend.
Author:
Ingredients
  • 2½ cups (375g) plain flour
  • 2 tsp dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1¼ cups (310ml) warm water
  • 2½ tbsp za'atar spice mix
  • 2 tbsp olive oil
Instructions
  1. Place all the ingredients for the dough into a stand mixer fitted with the dough hook. Work the dough on a low speed for about 5 minutes, or until it begins to climb the dough hook, and look very elastic. It is a wet dough, and will not ball together.
  2. Cover the dough with cling wrap or a tea towel, and place in a non-draft spot for anything from 30 minutes to two hours - as long as the dough has increased in size by at least half, it will work fine, though the longer the better.
  3. When you're ready to bake, preheat the oven to 400F/200C and line a baking tray with non-stick baking paper.
  4. You can either tip the dough straight into the tray and and push it out to the edges to make one large flat bread, or divide it into three or four smaller breads.
  5. Mix the za'atar and oil together and pour over the bread in the tray. Use your fingers to spread the spice mixture evenly over the dough, pressing in with your fingertips to make little wells and indentations.
  6. Place the dough into the oven, and bake for about 20 minutes, or until the dough is risen and golden brown. Leave to cool slightly before serving, either as a side dish, or as the meal in itself.
 

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31 Comments

  • HI, I don’t have a dough hook (or any bread making equipment actually!) . Could you knead this kind of dough by hand? Looks delicious!

    • Hi Heather! You totally can knead this dough by hand, it’s very forgiving. First, bring all the ingredients together in a big bowl with a wooden spoon. Then you’re going to want to really flour your surface well, as this is a fairly wet dough. Once that is done, use a folding action to knead the dough – just keep folding the edges of the dough into the centre until you get a ball that is springy and elastic (about 5 minutes). From there, proceed as usual.

  • Oooh, I can imagine just how delicious that simple meal you described is. My hubby and I occasionally have just a Greek salad and some Greek-style pitta bread for dinner, and you do feel like you’ve eaten a feast every time. You really sold the za’atar to me here. Got to get some of that!

    • Hi Ash! First, bring all the ingredients together in a big bowl with a wooden spoon. Then you’re going to want to really flour your surface well, as this is a fairly wet dough. Once that is done, use a folding action to knead the dough – just keep folding the edges of the dough into the centre until you get a ball that is springy and elastic (about 5 minutes). From there, proceed as usual.

  • You are so right! styling is a whole different ball game–and sometimes a recipe can be delicious, but it looks awful (for ex: some salad pics that I’m editing and detest at the moment). your photography is such an inspiration to me sarah!!! you have such an eye for it, seriously.

    it just gets better and better! and this flatbread looks amazing!

  • I’m a huge fan of za’atar, but unfortunately it is quite hard to find in my city. But as soon as I find, I’ll try this recipe! It looks great :)_

    • There is a middle eastern store in nearly every city. they might be hard to find because most of them are small and family owned but don’t give up. or ask a middle eastern person if you see them- they will be happy to direct you :)

  • Oh my gosh. Will you leave your boyfriend and move in with me? I will support you in the lifestyle to which you’ve grown accustomed if you promise there will be zaatar flatbread waiting for me after a long day. Smooches!

    • FOR SURE – then I would get the benefits of hanging with your adorbz little boy, without ever having to actually be pregnant myself. #everyonewins

  • Hi, Sarah! I made this yesterday, and everyone thought it was delicious! I luckily had all the ingredients on hand, and am so happy I took the risk of trying my first bread-making. Mine did not come out as fluffy as yours, but the yeast I was using was past its expiration date (and when I tested it with warm water, did proof a little, but not as much as I was expecting.)

    I’m going to try making it again, and I was thinking about using about half whole-wheat flour. Do you think it will turn out? Do you have any suggestions for that?

    • Hey Rebecca! That’s so great! I’m glad you guys all liked it! My only advice would be firstly, get yourself some new yeast girl!, and secondly, maybe knock back the water to 1 cup and see how you go – wholewheat flours tend to absorb less moisture.
      Have a great weekend!
      xx Sarah

  • Could have fooled me, your photos are pretty great. and i love the tear-drop shapes of these loaves. flatbread is a fav around here… i always slather it with (too much) salt. Looks delicious.

  • I just made this and it was delicious. I made two flatbreads.

    I made the dough even wetter than called for by adding a little more water. My dough was almost the consistency of ciabatta dough.

    I also added some minced garlic to the za’atar and oil mixture and ground a little salt over the flatbreads just before they went in the oven.

    I had gorgeous holes in the finished product…very light and fluffy.

    …and yummy of course!!!

  • the flour that you use is all purpose flour right??
    its looking super delish – at 10.30 in the night, after I’m done with my dinner, this is making me hungry!!

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