FLATBREAD WITH ZA'ATAR, LEMON AND OIL TOPPING
A combination of unbleached all-purpose and bread flours are required for this recipe. For the za'atar spice mix, you can make your own za'atar or look for it in ethnic food stores. Prep time depends on how long you allow the rise.
Provided by gailanng
Categories Yeast Breads
Time 4h5m
Yield 8 flatbreads
Number Of Ingredients 11
Steps:
- For The Bread: Whisk together the yeast, water and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed.
- Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the refridgerator, several hours or overnight. Bring the dough to room temperature before shaping; it'll rise as it warms up.
- Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some lemon/olive oil/za'atar mixture onto each piece of dough.
- Rub grill with vegetable oil. Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired and remove from the grill.
- For The Za'atar Topping: Mix topping ingredients with a whisk until well blended. Set aside until ready to use.
Nutrition Facts : Calories 582.9, Fat 18.7, SaturatedFat 2.6, Sodium 532.2, Carbohydrate 88.2, Fiber 3.5, Sugar 1.6, Protein 14.2
FLATBREAD WITH ZA'ATAR
Recipe by Chef Bill Granger from cookbook "Delicious, Let's Entertain". Za'atar is available from spice and Middle Eastern stores.
Provided by Ninna
Categories Breads
Time 10m
Yield 12 wedges
Number Of Ingredients 3
Steps:
- Preheat the oven to 160°C.
- Brush pita or Lebanese bread with garlic flavoured olive oil and sprinkle generously with za'atar.
- Warm in the oven for 5 minutes.
- Cut into wedges and serve with dips or as an accompaniment to a main meal.
Nutrition Facts : Calories 13.8, Fat 0.1, Sodium 26.8, Carbohydrate 2.8, Fiber 0.1, Sugar 0.1, Protein 0.5
ZA'ATAR FLATBREAD WITH LEBANESE VEGGIE SLAW AND GOAT CHEESE
Steps:
- For the veggie slaw: In a small bowl, combine the lemon zest and juice, olive oil, Aleppo pepper and salt. Whisk well, and set aside. In a medium mixing bowl, add the romaine, cherry tomatoes, parsley, mint, cucumber, red onion and red pepper. Mix together until well combined. Pour the lemon dressing over the slaw and toss to thoroughly coat, being careful not to bruise the lettuce.
- For the za'atar flatbread: Place a wok, dome-side up, over a burner and preheat over medium heat.
- Divide the pizza dough in half and roll into balls. Oil the dough and set aside at room temperature until it can be easily rolled out, about 30 minutes. Flatten the dough balls and, with a floured rolling pin, roll each into a 12- to 14-inch circle.
- In a small mixing bowl combine the za'atar and 4 tablespoons of the olive oil; reserve to the side. Season the pre-heated wok with 1 tablespoon of the remaining olive oil. Set the first flatbread over the domed wok surface; it will start to cook immediately. Brush with half of the olive oil-za'atar mixture, spreading it evenly to 1/4-inch from the edges. Cook the flatbread until just lightly brown on the bottom. Remove to a flat surface, and repeat for other flatbread.
- To serve, add some veggie slaw to each flatbread, garnish with the goat cheese and roll up like a burrito. Cut in half and serve. Skewer if needed.
GRILLED FLATBREAD WITH SUMMER SQUASH
Grilled summer squash flavored with za'atar makes for a fresh, seasonal topping for these individual weeknight dinner pizzas. Simply grilled pizza dough is topped with a light layer of melted cheese and the squash, and is then finished with crumbled feta, cilantro and lemony red onions.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Combine the red onion, lemon juice and a big pinch of salt in a medium bowl; toss well. Cut the pizza dough into 4 pieces. On a lightly floured surface, press one piece of dough with your fingertips to make a 4- to 5-inch round, then roll out into an 8-inch round. Repeat with the remaining dough.
- Combine the zucchini and/or yellow squash, 2 tablespoons olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl; toss well to coat. Grill until well marked and tender, 2 to 3 minutes per side. Remove to a plate.
- Combine 2 tablespoons za'atar, a pinch of salt and the remaining 3 tablespoons olive oil in a small bowl. Grill the dough rounds until marked on the bottom and starting to bubble up in spots, about 3 minutes. Flip the dough, brush with the za'atar oil and top with the mozzarella and zucchini and/or squash. Cook until the dough is marked on the bottom and the mozzarella melts, about 3 minutes.
- Remove each flatbread to a plate, scatter the feta and red onion on top and sprinkle with the remaining 1 teaspoon za'atar, a pinch of salt and the cilantro.
Nutrition Facts : Calories 640, Fat 35 grams, SaturatedFat 11 grams, Cholesterol 50 milligrams, Sodium 1968 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 20 grams, Sugar 5 grams
LAMB FLATBREAD WITH ZA'ATAR
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za'atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za'atar version, omit the lamb topping altogether.
Provided by David Tanis
Categories dinner, lunch, breads, appetizer, side dish
Time 2h30m
Yield 8 (6-inch) flatbreads
Number Of Ingredients 26
Steps:
- Make the dough: In a large mixing bowl or the bowl of a stand mixer, dissolve yeast and sugar in water. Stir in 1 cup flour to form a thin batter. Leave to rest until mixture is bubbly, about 20 minutes.
- Add remaining flour, olive oil and salt. Mix until dough comes together, then knead until smooth, about 5 minutes. The dough should be soft and a bit sticky; dust lightly with flour as necessary. Return dough to bowl, cover and let rise until doubled, about 1 hour. (Alternatively, put dough in a resealable plastic bag and refrigerate overnight.)
- Meanwhile, prepare the filling: Put 3 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add onions, season generously with salt and stir to coat. Cook, stirring, until softened and nicely browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
- Add lamb to skillet and mash into onions with a large spoon until crumbled. Sprinkle with salt, then stir in pepper, clove, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Turn heat to low and stir to combine. Cook for 5 minutes, until meat is just cooked through. Transfer mixture to a rimmed baking sheet and spread out to cool. (You will have a bit more lamb filling than you need - it's good on buttered toast for a cook's treat.)
- Heat oven to 450 degrees. Punch down dough and divide into 8 2 1/2-ounce pieces. Knead each piece into a ball. Cover with a damp towel and let dough rest 20 to 30 minutes, then roll thinly or stretch each piece into a 6-inch round. Make the dough as thin as possible.
- Arrange 4 rolled-out dough rounds on a parchment-lined baking sheet. Brush each with a generous amount of za'atar-oil mixture over dough (all the way to the edges or you'll get a puffed up "lip"). Make a layer of thinly sliced or crumbled feta, then sprinkle 1/4 cup of the cooled lamb mixture over the entire surface. Sprinkle on a few pine nuts, if using. Press topping down with the palm of your hand.
- Bake 4 flatbreads at a time, on the upper rack of the oven, for 5 to 8 minutes or until puffed and lightly browned. The dough should still be soft and pliable, not crisp. Serve hot or at room temperature, garnished with parsley, mint and cilantro leaves, whole or roughly chopped.
MANAQEESH (ZA'ATAR FLATBREADS)
Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians - but they're excellent any time of day. Most often topped with a za'atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za'atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.
Provided by Reem Kassis
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 2h30m
Yield 6 manaqeesh
Number Of Ingredients 9
Steps:
- Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another 1/4 cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
- Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
- Meanwhile, make the topping: Combine the za'atar and olive oil in a bowl and mix well.
- Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn't dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
- Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za'atar mixture on top, leaving a narrow border along the perimeter and pressing the za'atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
- Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
- Serve as soon as they're cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.
More about "flatbread with za atar lemon and oil topping recipes"
ZA'ATAR FLATBREAD RECIPE - MIRVAT KADOUH | FOOD & WINE
From foodandwine.com
Servings 10Total Time 3 hrsCategory Flatbread
- Combine flour, kaak, bulgur, sugar, yeast, salt, and fennel seeds in the bowl of a heavy-duty stand mixer fitted with the dough hook attachment. Add 1/4 cup oil, and beat on low speed until combined. Add 1 1/2 cups warm water and beat until dough starts to come together, about 4 minutes. Increase speed to medium-low, and beat until dough comes together and forms a ball, about 2 minutes. Turn dough out onto a lightly floured work surface, and knead 2 minutes.
- Place dough in a large glass or metal bowl coated with 2 tablespoons oil, and turn to coat dough. Cover with plastic wrap, and let rise in a warm place until dough has doubled in size, about 1 hour and 15 minutes.
- Spread 1 tablespoon oil on each of 2 rimmed baking sheets. Remove dough to a lightly floured work surface, and cut into 10 pieces (about 4 1/2 ounces each). Shape each piece into a 5-inch circle, and place 1 inch apart on prepared baking sheets. Spread 1 tablespoon za’atar mixture on each dough round. Cover with plastic wrap, and let stand at room temperature until slightly puffy, about 1 hour.
GRILLED FLATBREAD WITH OLIVE OIL AND ZA'ATAR RECIPE
From seriouseats.com
Cuisine Middle EasternTotal Time 6 hrsCategory BreadCalories 381 per serving
ZA'ATAR FLATBREAD RECIPE - THERESCIPES.INFO
From therecipes.info
FLATBREAD WITH ZA'ATAR RECIPE - FOOD NEWS
From foodnewsnews.com
FLATBREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ZA'ATAR FLATBREAD - JAMIE GELLER
From jamiegeller.com
ZA’ATAR FLATBREAD [MANAQISH] - THE WHITE SHEEP
From thewhitesheep.eu
GRILLED FLATBREAD WITH OLIVE OIL AND ZA'ATAR RECIPE - FOOD NEWS
From foodnewsnews.com
FLATBREAD WITH ZA'ATAR, LEMON AND OIL TOPPING RECIPE - TEXTCOOK
From textcook.com
LEBANESE FLATBREAD WITH ZA'ATAR - FAIR TRADE WINDS
From fairtradewinds.net
ZAATAR FLATBREAD RECIPE MILK STREET - CREATE THE MOST AMAZING …
From recipeshappy.com
ZA'ATAR FLAT BREAD - BIGOVEN.COM
From bigoven.com
GRILLED FLATBREADS WITH ZA'ATAR RECIPE - BON APPéTIT
From bonappetit.com
ZA’ATAR FLATBREAD, ZAATAR FILLED FLATBREAD CHEESE RECIPE
From faskitchen.com
ZA'ATAR FLAT BREAD | RECIPE | SEARCH | FOOD CITY
From foodcity.com
ZA'ATAR FLATBREAD - THE SPICE HOUSE
From thespicehouse.com
FLATBREADS WITH ZA'ATAR - THE WASHINGTON POST
From washingtonpost.com
LEBANESE MAN’OUSHE, ZA’ATAR FLATBREAD - MAUREEN ABOOD
From maureenabood.com
NO SESAME ZA’ATAR FLATBREAD WITH VEGAN GARLIC & LEMON YOGURT DIP
From littlenorthernbakehouse.com
MANAKISH (LEBANESE ZA'ATAR FLATBREAD) - CAROLINE'S COOKING
From carolinescooking.com
FLATBREAD WITH ZA’ATAR | COOKSTR.COM
From cookstr.com
FLATBREAD WITH ZA’ATAR, LEMON AND OIL TOPPING | SIDE DISH RECIPES
From bysezuco.wordpress.com
MAN'OUSHE: ZA'ATAR FLATBREAD - DAVID LEBOVITZ
From davidlebovitz.com
GRILLED ZA’ATAR FLATBREADS WITH STEAK & GARLIC-LEMON YOGURT
ZAATAR FLATBREAD RECIPE MILK STREET - THERESCIPES.INFO
From therecipes.info
CRISP FLATBREAD WITH ZA'ATAR - STORY OF A KITCHEN
From storyofakitchen.com
FLATBREAD WITH ZA ATAR LEMON AND OIL TOPPING RECIPE - WEBETUTORIAL
From webetutorial.com
LAMB AND ZA'ATAR FLATBREAD WITH PEA SHOOTS | CANADIAN LIVING
From canadianliving.com
A FLATBREAD HACK TO MAKE EASY ZA'ATAR BREAD - CHEF AND AUTHOR …
From robinasbell.com
ZAATAR FLATBREAD - MIDDLE EASTERN FLATBREAD - MY ... - MY COOKING …
From mycookingjourney.com
GRILLED FLATBREAD WITH ZA'ATAR - SOUPADDICT
From soupaddict.com
QUICK FLATBREAD TOPPINGS - OLIVEMAGAZINE
From olivemagazine.com
ZA'ATAR AND OLIVE OIL FLATBREAD WITH TOMATOES AND OLIVES - OLIVE …
From oliveoiltimes.com
FLATBREAD WITH ZA’ATAR RECIPE - THE TELEGRAPH
From telegraph.co.uk
ZA’ATAR MAN’OUCHE – FLAT BREAD WITH HERBS - TASTY MEDITERRANEO
From tastymediterraneo.com
MANAKISH ZA'ATAR (LEVANTINE FLATBREAD) - COOK WITH RENU
From cookwithrenu.com
FLATBREAD WITH ZA'ATAR RECIPE - TELEGRAPH
From telegraph.co.uk
You'll also love