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Syrian Za'atar Breads

By

Vegetarian, Dairy free

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Rate this recipe 3.4/5 (140 Votes)

Ingredients

  • 3 tbsp Za' atar (Za'atar mix: 2 tbsp sesame seeds
  • toasted
  • 2 tbsp dried thyme
  • 2 tbsp dried oregano
  • tsp sumac
  • 1/2 tsp salt - combine to make up the Za'atar)
  • 250g millet flour or spelt
  • 5g salt
  • 7g instant yeast
  • 15g dairy free margarine
  • 150ml water

Details

servings 8
Level of difficulty Average
Preparation time 5mins
Cooking time 20mins
Cost Average budget

Preparation

Step 1

Using a mixer with a dough detachment, measure the flour and add to the mixer bowl. Then add salt, za'atar and yeast. Then add the margarine and some of the water. Start the mixer. As the mixture begins to gather, slowly add more water and mix on a high speed until all the flour has been used to form a dough. Then turn down the speed and mix for a couple more minutes

Step 2

On a floured board, take the dough mixture and knead until the dough feels smooth. Then place the dough back in the mixing bowl and cover with a warm tea towel. Leave the dough in a warm place, covered, for up to 1 hour 20 minutes or until it has doubled in size

Step 3

Once the dough is ready, on the floured board fold the dough and use a rolling pin to roll out removing the air. Repeat, folding the dough back onto itself, then rolling out. Then, tear the dough into 8 separate strips. Roll each strip into a ball and then use the rolling pin to make discs. Repeat until you have eight flattened shapes

Step 4

On the hob, heat a non-stick pan. Make sure the heat is low enough to allow the breads to cook through. Take half of the dough shapes and place into the hot pan. Allow them to cook through on one side, before turning and then turn again so they are cooked through. This should take up to 10 minutes. If after 10 minutes the dough has not cooked through, turn on a grill and cook on low heat until cooked.

Step 5

The breads are ready to serve, or allow them to cool and keep fresh by sealing in a plastic bag.

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This recipe only makes 8 small breads, so if you have a larger appetite or cooking space you can double the ingredients.

Usually served with mixed olives, virgin olive oil and yoghurt

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