Agias Sofias 16, Corfu 49100, Greece
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1 cup lukewarm water (40c degrees)
1/2 tsp sugar
2 1/4 tsp active dry yeast (one package active dry yeast)
3 cups all-purpose flour, more for dusting
1 tsp salt
3 tbsp extra virgin olive oil
For Za’atar Topping
7 to 8 tbsp Za’atar spice
1/2 cup extra virgin olive oil
In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
Make the dough. In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm place and leave to rise for 1 hour and 30 minutes.
Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
Prepare the za’atar topping. While dough is rising, mix together the za’atar spice and olive oil in a bowl.
Preheat the oven to 200 degrees C. Place a large baking sheet in oven while heating.
Form za’atar . Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za’atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the Zaatar ).
Bake for 8-10 minutes or until the dough is slightly browned on bottom and edges (za’atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
Serve za’atar warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh ( yogurt dip)