Mix the flour, yeast, sugar and salt in a large bowl.
Bowl
2
Add the lukewarm water and olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand mixer
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise 1 1 hour in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
To assemble
4
Divide the dough into 8 balls and roll each ball into a circle 3–4 mm thick.
⚙ Dividing into Balls and RollingRolling pin
💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
5
Heat a heavy (cast iron is ideal) pan over high heat, without oil.
⚙ Greased Flat PanStoveCast-iron pan
6
Cook each bread 2–3 minutes per side, until blackish spots appear.
StoveFrying pan
💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.
7
Spread the olive oil over each hot bread and sprinkle with the coarse salt. Serve hot.
Pastry brush
💡The bread absorbs the olive oil only while it is still hot, and the za'atar sticks to it without burning in the pan.
307calories
7 gprotein
47 gcarbs
9 gfat
● protein 9%● carbs 63%● fat 28%
Per serving (111 g), of 8 servings
For the Dough base · To assemble ·
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Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
