Whole-Wheat Za’atar Flatbreads
These herb-smeared flatbreads can be an ideal snack or appetizer with (or without) a little labneh or feta, or they can accompany a main course. The dough is easy to mix by hand, preferably several hours in advance of baking to let it hydrate and mature and allow gluten to develop. Za’atar, a lightly salted spice blend containing wild thyme, sumac and sesame, makes a delicious topping. Though you can make your own, it’s worth a trip to a Middle Eastern grocery where many different versions are sold.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(7-gram) package active dry yeast
- 1teaspoon fine salt
- 1teaspoon granulated sugar
- 6tablespoons/90 milliliters extra-virgin olive oil, more as needed
- 1 ½cups/192 grams all-purpose flour, plus more as needed
- ½cup/60 grams whole-wheat flour, preferably fine, more as needed
- ¼cup/33 grams sesame seeds
- 2tablespoons za’atar
- Chopped fresh thyme and parsley (optional)
Instructions
Step 1
Put 1 cup lukewarm water in a medium mixing bowl and sprinkle yeast over. Once the yeast dissolves and begins to foam slightly, 5 to 10 minutes, add salt, sugar and 2 tablespoons olive oil, then mix in 1½ cups of the all-purpose flour, all of the whole-wheat flour and the sesame seeds until you have a soft dough. Add more all-purpose flour as needed, just enough to hold the mixture together — it will stick to your hands just a bit — and knead it into a large ball. Return to the mixing bowl, cover with a cloth and let rise for about 1 hour.Step 2
Punch the dough down and dust lightly with flour. Divide into 4 pieces, and form them into balls, dusting as necessary to prevent the dough from sticking.Step 3
Place a rack in the middle of the oven, and heat to 400 degrees. Lightly oil a 12-by-18-inch baking sheet. Space dough balls evenly on the oiled sheet and, using your fingertips, press each into a flat 5-inch disk.Step 4
In a small bowl, combine 4 tablespoons oil and the za’atar. Smear the mixture evenly over the dough, spreading it toward the edges and leaving a ½-inch rim on each round. Let rise, uncovered, until edges look puffed, 20 to 30 minutes.Step 5
Bake on the middle rack until nicely browned, about 15 minutes. Sprinkle with a mixture of chopped fresh thyme and parsley, if you like. Transfer to a rack to cool, or serve warm. May be reheated.