Prep 3 hrs
Cook 12 mins
Middle Eastern-inspired flatbreads from Arabic Chef Suzanne Husseini. from her cookbook "Suzanne Husseini's Modern Flavors of Arabia".
- 3 1⁄2 cups flour
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast
- 2 tablespoons olive oil
- 1 1⁄4 cups lukewarm water
- 1 cup za'atar spice mix (spice mixture with dried thyme)
- 1⁄2 cup extra-virgin olive oil
- 1 lb akkawi cheese (can use a combination of both or can sub any white cheese you like) or 1 lb mozzarella cheese (can use a combination of both or can sub any white cheese you like)
- In a large bowl mix the flour, salt, sugar and yeast. Pour in the 2 tablespoons oil and the water gradually. Mix to form a dough. Turn out onto a floured surface and knead for 5 minutes until the dough becomes elastic and smooth.
- Place in a greased bowl and cover with a damp cloth. Leave to rise in a draft-free place for 1-1/2 hours until it doubles in size.
- Cut the dough into 8 equal parts and shape into balls. Dust with a little flour and cover with a towel. Leave to rest for an additional 30 minutes.
- Preheat the oven to 400°F.
- Combine the za'atar and the 1/2 cup olive oil to make the topping. Shred the cheese and set aside.
- On a floured surface, flatten each ball and with a rolling pin roll into a circle of approximately 6-8". Place on greased baking sheets and spread the za'atar/oil mixture on some of the circles leaving a 1/2" border. Do the same for the cheese flatbreads. Use your fingers to spread the fillings evenly. Pinch and crimp the edges to create a decorative border.
- Bake in the preheated oven for 10-12 minutes until lightly golden, and serve hot.