From the page: Za'atar: the Middle East in a jar
Idea 2
Seasoned flatbread dough
Pita bread is born from steam: thin, very hot dough makes the surface moisture evaporate so fast that it puffs up like a balloon, creating the signature pocket. Fold za'atar into the dough and every disc comes out seasoned from the inside — a common technique in home kitchens across the Middle East.
What you need
- 3 cups of all-purpose flour
- 1 cup of warm water (give or take)
- 1 teaspoon of active dry yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of za'atar
- 1 tablespoon of olive oil
- A very hot baking sheet or pizza stone
How to make it
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1
Mix the yeast and sugar into the warm water and wait 5 minutes until it foams — that confirms the yeast is alive.
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2
Add the flour, salt, olive oil, and za'atar, and knead for about 8 minutes until you get a smooth, soft dough; the sesame oil in the za'atar helps make the dough silkier.
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3
Let it rest, covered, for 1 hour, until doubled — the gluten relaxes and gains the strength to puff up in the oven.
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4
Divide into 8 balls and roll each one into thin half-centimeter discs, without puncturing them, because the trapped air is what creates the pocket.
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5
Bake in a very hot oven (475 °F) on a preheated baking sheet for 3 to 4 minutes, until puffed and lightly golden.
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6
Remove and cover with a clean towel so the steam softens the crust.
Finishing touches
Use the discs as a base for open-faced meat pies, sandwiches, or for dipping in hummus. Freeze the baked breads and warm them in a skillet whenever you like — they come back soft like on day one.
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