This Lebanese flatbread recipe with zaatar is one of my favourite types of breads. And I love my bread! Every time I host a lunch or dinner party, I try to bake my own fresh bread to serve as a basic appetiser. Usually I’d just make a standard bread loaf but increasingly, I’ve been making flatbreads like this one. It’s beautiful with hummus or a yoghurt dip.
And the best part about this Lebanese flatbread recipe is … you don’t even need bread flour! Just any plain flour would do! I like to have it rest overnight in the fridge so that you can just pop it into the oven the very next day. It’s just logistically easier.
Serves 6 (approx. 468 calories per serve)
Prep time 1h plus overnight
Bake time 30 mins
Ingredients
2 tsp instant dried yeast
240ml warm water
3 1/2 tbsp olive oil
1 tsp sugar
360g plain flour
1 tsp salt
Zaatar spice mix
6 tbsp zaatar
6 tbsp olive oil
1/2 tsp salt
Note: Everyone has their own Zaatar spice mix and I’ve definitely experimented with quite a few. I haven’t put a post up on my favourite just yet but you can check out some good ones from the folks at Feasting at Home or if you’re short on time, you can buy one here.
Active the yeast by mixing it together with warm water, sugar, 1 tbsp of flour and olive oil. Let it rest for about 2 minutes or until it starts to bubble.
On a floured surface, mix through the yeast mixture with the flour and salt to form a dough. It’s a little sticky, but that’s OK.
Grease a bowl with some oil and place the dough into the bowl. Cover with cling wrap and refrigerate overnight. It will still expand!
The next morning, let the dough warm up to room temperature for approx. 15-30 minutes.
Preheat the oven to 200C.
Roll the dough out into a rectangle of approximately 30 x 20cm and place on a lined baking tray.
In a small bowl, mix together the zaatar, salt and olive oil. Brush the spice oil onto the dough and let it rest for a further 15-30 minutes.
Pop it in the oven for approximately 30 minutes or until golden brown. Serve with a yogurt, hummus or dip of choice.
Thermomix Adaptation
Ingredients
2 tsp instant dried yeast
240g water
55g olive oil
1 tsp sugar
360g plain flour
Zaatar spice mix
6 tbsp zaatar
6 tbsp olive oil
1/2 tsp salt
Place the yeast, water, olive oil, sugar and 1 tbsp of plain flour in mixing bowl then warm 2 min/37 C/speed 2.
Add plain flour and salt then knead 2 mins.
Grease a bowl with some oil and place the dough into the bowl. Cover with cling wrap and refrigerate overnight. It will still expand!
The next morning, let the dough warm up to room temperature for approx. 15-30 minutes.
Preheat the oven to 200C.
Roll the dough out into a rectangle of approximately 30 x 20cm and place on a lined baking tray.
In a small bowl, mix together the zaatar, salt and olive oil. Brush the spice oil onto the dough and let it rest for a further 15-30 minutes.
Pop it in the oven for approximately 30 minutes or until golden brown. Serve with a yogurt, hummus or dip of choice.
More Middle Eastern Recipes
- Simple Hummus
- Slow Roasted Moroccan Lamb Shoulder
- Moroccan Lamb Racks
- Spiced Couscous Salad with Raisins
- Easy Lamb Kofta
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