Nutrition Facts
50 servings
50
Recipe for Lebanese Flatbreads with Za’atar
These small cakes covered with a mixture of zaatar and olive oil are very common in Lebanon (often for breakfast with yogurt) and are great for appetizers. Zaatar is now easily found in specialty grocery stores or on websites dedicated to spices.
Ingredients
300 Type 55 flour
½ Semolina sugar
16 Lukewarm water
1 Olive oil + 8 to 10 cl for the garnish
40 Zaatar
Directions
1
Yeast Dissolve the yeast and a pinch of sugar in a little warm water. Mix well and let it foam for about ten minutes.
2
The dough
Pour the flour (I used whole wheat flour) and salt into a mixing bowl. Make a well in the mixture, add the olive oil, then the yeast, sugar, and water mixture. Knead well until you have a smooth dough: start with a spatula and finish by hand. Cover with a damp cloth and let the dough rise for at least 1 hour.
3
The cookies Roll out the dough between two sheets of parchment paper and shape into biscuits using a cookie cutter. You can divide the dough into four balls and roll them out to a thickness of 5-6 mm to make four large cookies.
4
Topping Pour the zaatar and olive oil into a bowl. Mix well. The mixture should have a fairly soft consistency. If it is too liquid, add a bit of zaatar, and if it is too thick, add a splash of olive oil.
5
Cooking
Preheat the oven to 210° (thermostat 7). Spread the mixture using a brush. Bake for 5 to 7 minutes (the edges of the dough should be lightly golden). Serve preferably the same day. The pancakes tend to harden afterwards. Therefore, if you do not need as many pancakes, keep half of the dough in the freezer wrapped in plastic wrap.
Ingredients
Ingredients
300 Type 55 flour
½ Semolina sugar
16 Lukewarm water
1 Olive oil + 8 to 10 cl for the garnish
40 Zaatar
Directions
Directions
1
Yeast Dissolve the yeast and a pinch of sugar in a little warm water. Mix well and let it foam for about ten minutes.
2
The dough
Pour the flour (I used whole wheat flour) and salt into a mixing bowl. Make a well in the mixture, add the olive oil, then the yeast, sugar, and water mixture. Knead well until you have a smooth dough: start with a spatula and finish by hand. Cover with a damp cloth and let the dough rise for at least 1 hour.
3
The cookies Roll out the dough between two sheets of parchment paper and shape into biscuits using a cookie cutter. You can divide the dough into four balls and roll them out to a thickness of 5-6 mm to make four large cookies.
4
Topping Pour the zaatar and olive oil into a bowl. Mix well. The mixture should have a fairly soft consistency. If it is too liquid, add a bit of zaatar, and if it is too thick, add a splash of olive oil.
5
Cooking
Preheat the oven to 210° (thermostat 7). Spread the mixture using a brush. Bake for 5 to 7 minutes (the edges of the dough should be lightly golden). Serve preferably the same day. The pancakes tend to harden afterwards. Therefore, if you do not need as many pancakes, keep half of the dough in the freezer wrapped in plastic wrap.
Notes
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