Za’atar Flatbread

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Za’atar flatbread. Photos by Keri White

I made this last night to accompany hummus and roasted vegetables. It was a simple add-on to the meal and ended up taking center stage. I used pizza dough that I had bought from a local pizzeria and frozen, but you could certainly make your own: https://www.jewishexponent.com/2016/07/06/grilled-pizza-thats-amore/. (This recipe would make two 12-inch flatbreads).

Za’atar varies from brand to brand, so check the ingredient list and maybe even taste it before sprinkling on additional salt.

Za’atar Flatbread


Serves 2

Dough for 12-inch pizza

1-2 tablespoons za’atar

1 tablespoon olive oil, plus more for coating a baking sheet

Coarse kosher salt, if desired

Heat your oven to 425 F.

Raw flatbread

Lightly coat a baking sheet with olive oil. Stretch the dough out to a 12-inch round and place it on an oiled baking sheet. Drizzle it with olive oil and spread it with a spoon or pastry brush to coat. Sprinkle it with za’atar, making sure that it is well distributed over the entire flatbread. Add a bit of salt, to taste, if desired.

Bake the dough in the bottom rack of the oven for about 12 minutes. When done, the crust should be crisp and lightly brown. When a spatula is run under the bottom, the crust should feel solid (not doughy) and should easily separate from the pan.

Allow the flatbread to rest for a minute or two, then use a pizza cutter to slice it into wedges.

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