crisp flatbread with za'atar
Author: 
Recipe type: bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup water
  • ⅓ cup olive oil plus more for brushing
  • za'atar spice mix: 2 tablespoons sumac
  • 2 tablespoons thyme
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons oregano
  • 1 teaspoon coarse salt
Instructions
  1. Preheat oven to 450 degrees F with a heavy baking sheet on rack in middle.
  2. Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper or a silicon mat into a 10-inch round (shape can be rustic; dough should be thin).
  4. Lightly brush top with additional oil and scatter za'atar (see recipe below)on top, pressing in slightly. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment or may use again if not too burned) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment. Do not oil or salt until just before baking. Break into pieces.
  5. Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
  6. Za'atar mix instructions: Grind the sesame seeds in food processor or spice grinder. Add remaining ingredients and mix well.
  7. Store za'atar in a cool, dark place in a tightly-lidded jar. It can be stored for 3-6 months.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/crisp-flatbread-with-zaatar/