Grilled flatbread with za'atar
6 servings
30 minutes
Grilled flatbreads with za'atar are the embodiment of simplicity and refined taste in Arab cuisine. These aromatic breads, cooked on a hot grill, have a tender texture with a light crispy crust. Their secret lies in the unique combination of wheat flour, yeast, olive oil, and za'atar, a famous Middle Eastern spice blend with thyme, sesame, and sumac. Historically, flatbreads were a symbol of hospitality in the Arab world and were served with thick yogurt, hummus, or fragrant olive oil. Their versatility makes them an excellent addition to any table—from festive feasts to everyday meals. Perfect as a base for snacks, they can be dipped in sauces or enjoyed on their own while savoring the richness of Eastern flavors.
1
Pour warm water into a small bowl and add yeast. Mix and let it sit for 10 minutes.
- Water: 1.3 glass
- Dry yeast: 1 teaspoon
2
In another bowl, mix flour and salt. Then add yeast and 2 tablespoons of olive oil to the dry mixture. Mix the dough well with a wooden spoon and place it on a floured surface. Knead well until the dough becomes elastic, about 6 minutes, lightly dusting with flour as needed.
- Wheat flour: 3 glasss
- Coarse salt: 2 teaspoons
- Olive oil: 5 tablespoon
3
Grease a clean bowl with oil and place the dough in it. Turn it a few times to coat it well with oil, cover with plastic wrap or a towel, and let it rise for about 1.5 hours.
- Olive oil: 5 tablespoon
4
Knead the dough and divide it into 6 parts, roll them into balls. Roll each into a small oval, about 18x10 cm.
5
Preheat the grill and place the flatbreads. Grill for 4 minutes on each side until golden brown. Transfer to a board, brush with olive oil, and sprinkle with za'atar. Serve warm or at room temperature.
- Olive oil: 5 tablespoon
- Zaatar: 2 tablespoons