As a gift from food-loving friends, we were given a 6-month subscription to the Raw Spice Bar. Every month we get three new spice blends in the mail, along with a variety of recipes to try them out with. Each month often focuses on a different ethnic region, and last month was filled with flavours of Navajo cuisine. We tried a few of the recipes (the posole was fantastic!) and the sumac za’atar spice blend had me super-excited. I baked a batch of whole-wheat za’atar flatbread and loved the flavour!
Sumac is a spice predominant in Middle Eastern and Mediterranean cooking. It has a wonderful, lemony flavour and brightens whatever dish it’s added to. Note to self: I really need to find my own source!
Za’atar is a mixture of spices, which starts with sumac and adds in sesame seeds and thyme. So, I just need to double my efforts in finding sumac, and the rest will fall into place 🙂
Flatbread is one of the easiest types of yeasted breads to make. You still have to play the waiting game, to give the dough time for an initial rise, but the baking time is quick compared to a standard loaf of bread (like sub 10 minutes). And because it’s a flat bread, you don’t have to worry about the bread not rising enough 🙂 Your house will smell amazing and your tummy will be filled with better-than-bought carbs.
We ripped our za’atar flatbread into pieces and used it for dipping into a trio of spreads: homemade hummus, our weekly staple roasted beet dip, and a concoction of our red curry paste + yogurt + peanut butter. The flatbread also makes awesome, carby tacos and wraps.
If you’ve never made bread before, but would like to ease into the world of yeasted baking, earmark this recipe for the weekend. Even without the za’atar spice-blend, a glug of olive oil and a sprinkle of your favourite spices (even just sea salt!) will ensure this flatbread tastes superb.
- 115 g (1/2 cup) warm water
- ¼ tsp sugar
- 4 g (1/2 pkg) instant yeast
- 135 g (1 cup + 2 tbsp) bread flour
- 45 g (1/4 cup + 2 tbsp) whole wheat flour
- 3 g (1 tsp) sea salt
- 15 g (1 tbsp) olive oil
- 2 tbsp za'atar spice blend (or make your own using a recipe like this)
- In a small bowl, whisk together the warm water, sugar and yeast. Let it sit for 5 minutes, until it starts to foam and bubble. If this doesn't happen, the yeast may not be active anymore, and you will have to start with fresh yeast.
- In the bowl of a stand mixer, add the bread flour, whole-wheat flour and salt. Add in the yeast mixture and knead briefly with the dough hook, until the dough just starts to come together. Let the dough rest 5 minutes, in order to allow the flour to hydrate fully.
- Using a dough hook (or by hand), knead for 6 to 7 minutes, until the dough turns into a soft, supple ball. Press a finger into the dough - the dough should stick to your finger for a moment, but then release. If the dough is too sticky, add a bit more flour, 1 tbsp a a time, until it reaches this consistency. If the dough is too dry, add water (1 tbsp at a time), until you have the right consistency.
- Shape the dough into a ball and transfer to a clean, lightly oiled bowl and cover with a cotton dish towel. Place in a warm place to rise until doubled in size, about 30 to 60 minutes.
- Pre-heat the oven to 400 F and line an overturned baking tray with parchment paper.
- Divide the dough into 6 equal pieces. Lightly dust a counter top with flour and use a rolling pin to roll each piece of dough into a thin (3 to 5 mm) oblong shape. Place the rolled dough onto the parchment-lined tray. Spread ½ tsp of olive oil onto the top of each piece, and sprinkle with 2 tsp of za'atar spice blend. Allow the dough to rise while the oven is heating up.
- Bake for 8 to 10 minutes, until the bottoms of the flatbread turn a golden brown.
- Serve with your favourite dips or spreads.
Enjoy the whole wheat za’atar flatbread!