If you have an hour or so you can make this amazing, easy flatbread. It only takes minutes to mix up and an hour and a bit to rise. It takes a few steps but it is really easy if you are around the house. Believe me it is worth it!
Hands on time is only about 10 minutes and rise time is 1 hour plus 10 minutes or so. Oven time is about 13 minutes.
The recipe credit goes to Chef Lynn Crawford from her book [easyazon_link identifier=”0143187066″ locale=”CA” tag=”thewinlovskit-20″] At Home with Lynn Crawford[/easyazon_link]. Based on this recipe I would love to try them all!
The original recipe calls to grill it which would be awesome but I did it in the oven. The beauty of flat bread is -you can do so many different things with it. I wanted to try the new middle eastern spices I just picked up – za’atar, which is an awesome mixture of sumac, sesame and other spices, and dhukka, which is an Egyptian spice mix featuring hazelnut or almond, sesame, cumin among other things.
You can use za’atar to season all kinds of dishes. So far I have put it on chicken and this flat bread. It is a bit reminiscent of oregano but it is so much more! When I bought it at the middle eastern market they sell it in a big bag because it is such a staple of middle eastern cooking.
Dhukka comes in a much smaller packet. You can dip any rustic bread or flat bread in oil and then the dhukka mix. You can also use it garnish a plain hummus.
The tastes are not particularly strong or hot so don’t be afraid to experiment. When you are in the mood to try something a little different from our North American palate give it a try!
The flat breads below are about to go in the oven. I used a pastry brush to brush olive oil over all of them, and then spread the za’atar over two of them. The other two I just sprinkled with a pinch of sea salt.
This is where you can get creative if you like.. you can add oil & garlic topping or oil and sesame seeds, pesto, finely chopped sun dried tomatoes or finely minced black olives – whatever flavor you might like. Or… you can leave them plain and let the dip you choose shine.
You could also use these a pita type bread or toast it up later with a filling in a pannini maker.
I think I will have to keep a supply of these on hand.