Zaatar Flatbread

Ingredients

• 500 gbread flour
• 1/4 cupzaatar
• 80 mlolive oil
• 7 gdry yeast
• 300 mlwarm water
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 500 g bread flour with 7 g dry yeast and 1 tsp fine sea salt. Gradually add 300 ml warm water, mixing with your hands or a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
2. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl, turning it to coat all sides with olive oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area until it doubles in size, about 1 to 1.5 hours. The dough is ready when it feels airy and leaves an indentation when gently pressed.
3. Preheat your oven to 220°C (430°F) and place a baking stone or an inverted baking sheet inside to heat up. Punch down the risen dough to release excess air and divide it into 4 equal portions. Gently shape each portion into a ball and let them rest for 10 minutes, covered with a towel, to relax the gluten.
4. On a lightly floured surface, roll out each dough ball into a round or oval shape, about 1/4 inch thick. Brush the top of each flatbread with olive oil, using a total of 80 ml for all, and sprinkle evenly with 1/4 cup zaatar, pressing it lightly into the dough with your fingers to ensure it adheres.
5. Carefully transfer the shaped dough onto the preheated baking stone or sheet. Bake in the oven for 8-10 minutes, or until the edges are golden brown and the zaatar topping is fragrant and slightly crisp. The flatbread should have a slightly puffed appearance with a soft, tender interior.
6. Once baked, remove the flatbreads from the oven and place them on a wire rack to cool slightly. This allows the crumb to set, ensuring a chewy texture when served. Let them cool for about 5 minutes before serving.
7. Serve the zaatar flatbread warm, tearing it into pieces to share at the table. It pairs beautifully with a variety of Middle Eastern dishes, enhancing the meal with its aromatic flavors and soft texture.