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Grilled Flatbread with Za’atar

This flatbread recipe is from Bon Appetit, May 2007. It can be varied by using any spice or herb mixture to finish and they freeze well. They are a tasty vehicle for any dip and are pictured here with Chickpea-Egglant Dip.

Makes 6

1 1/4 c. warm water
1 t. active dry yeast
3 c. (or more) all purpose flour
2 t. coarse kosher salt
5 T. (about) olive oil, divided
2 T. za’atar*

*Recipe below or available at specialty foods stores

Place 1 1/4 c. warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Whisk 3 c. flour and salt in large bowl. Add yeast mixture and 2 T. oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.

Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7×4-inch oval.

Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za’atar. Serve warm or at room temperature.

Za’atar

2 tablespoons minced fresh thyme
2 tablespoons sesame seeds, toasted
2 teaspoons ground sumac*
1/2 teaspoon coarse salt

Mix all ingredients in a small bowl.

*Sumac comes from the berries of a bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East. It is an essential ingredient in Arabic cooking, preferred to lemon for sourness and astringency. It is used widely in Arabic,Turkish and Lebanese cuisine. In these areas it is a souring agent, where other regions would use lemon, tamarind or vinegar. (reference: Wikipedia)

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