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Categories:Viewed: 111 - Published at: 10 years ago
Ingredients
- For The Bread
- 1 tablespoon instant yeast
- 2 cups lukewarm water (l00 - 110 degrees)
- 2 teaspoons granulated sugar
- 2 tablespoons extra-virgin olive oil
- 2 cups unbleached all-purpose flour
- 5 cups unbleached bread flour
- 1 3/4 teaspoons kosher salt
- For The Za-atar Topping
- 2 -3 tablespoons za'atar spice mix (can use Za'atar or any other)
- 1/2 cup olive oil
- 1/4 cup lemon
- 1/2 teaspoon salt
Method
- For The Bread: Whisk together the yeast, water and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed.
- Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the refridgerator, several hours or overnight. Bring the dough to room temperature before shaping; it'll rise as it warms up.
- Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some lemon/olive oil/za'atar mixture onto each piece of dough.
- Rub grill with vegetable oil. Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired and remove from the grill.
- For The Za'atar Topping: Mix topping ingredients with a whisk until well blended. Set aside until ready to use.
