Grilled Flatbreads With Za'Atar
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
47
Sourness
33
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1.25 cups
Water (warm 105°f to 115°f)1 tsp
Active Dry Yeast3 cups
All-Purpose Flour (or more)2 tsps
Coarse Kosher Salt5 tbsps
Olive Oil (about, divided)Directions:
1
Place 1 1/4 cups warm water in small bowl
2
Sprinkle yeast over
3
Let stand until yeast dissolves, about 10 minutes
4
Whisk 3 cups flour and salt in large bowl
5
Add yeast mixture and 2 tablespoons oil
6
Using wooden spoon, mix until sticky dough forms
7
Turn out onto floured surface
8
Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes
9
Oil another large bowl
10
Add dough; turn to coat
11
Cover with plastic wrap
12
Let dough rise until doubled in volume, about 1 1/2 hours
13
Punch down dough; divide into 6 pieces
14
Shape each piece into ball
15
Roll out each on lightly floured surface to 7x4-inch oval
16
Prepare barbecue (medium-high heat)
17
Grill each flatbread until cooked through and golden, about 4 minutes per side
18
Transfer hot flatbreads to board
19
Brush with olive oil; sprinkle with za'atar
20
Serve warm or at room temperature
21
Place 1 1/4 cups warm water in small bowl
22
Sprinkle yeast over
23
Let stand until yeast dissolves, about 10 minutes
24
Whisk 3 cups flour and salt in large bowl
25
Add yeast mixture and 2 tablespoons oil
26
Using wooden spoon, mix until sticky dough forms
27
Turn out onto floured surface
28
Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes
29
Oil another large bowl
30
Add dough; turn to coat
31
Cover with plastic wrap
32
Let dough rise until doubled in volume, about 1 1/2 hours
33
Punch down dough; divide into 6 pieces
34
Shape each piece into ball
35
Roll out each on lightly floured surface to 7x4-inch oval
36
Prepare barbecue (medium-high heat)
37
Grill each flatbread until cooked through and golden, about 4 minutes per side
38
Transfer hot flatbreads to board
39
Brush with olive oil; sprinkle with za'atar
40
Serve warm or at room temperature