Navajo Flatbreads With Sumac Zaatar Recipes

Steps:

• Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's sumac spice & herbs together.
• Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
• Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
• Once kneaded, allow to rest for 10-15 minutes.
• Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
• Divide the dough into 10 pieces, forming each into a ball.
• sing the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
• Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
• Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.

Steps:

• Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's Sumac Za'atar.
• Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
• Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
• Once kneaded, allow to rest for 10-15 minutes
• Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
• Divide the dough into 10 pieces, forming each into a ball.
• Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
• Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
• Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
• Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar's Sumac Za'atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!

Steps:

• To make the dough, sift the flour, sugar, yeast and salt in a large bowl.
• Make a well in the centre and add in the water and knead till the dough has come together leaving the sides of the bowl clean.
• Transfer onto a clean work surface and knead for about 10 minutes till the dough is smooth and elastic.
• Lightly grease the bowl and transfer the dough into the bowl and cover with cling film and leave it in a warm place till it has doubled in bulk, for about 1 1/2 hours.
• Meanwhile, pre-heat the oven to gas mark 7/425F/220°C.
• Put 2 large oiled baking sheets in the oven to heat.
• Knock the air out of the dough and knead again for about 2 minutes.
• Divide into 8 portions and roll each ball between your palms until smooth and round.
• Flour the work surface and flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick.
• Cover and leave in a warm place to rise for 20 more minutes.
• Brush the tops of the discs with a little olive oil.
• In a small bowl, mix all the ingredients for the zaatar spice mix and add in the remaining oil and give it a good mix.
• Spread the oil-zaatar mixture over the surface of each bread.
• Slide the bread onto the hot baking sheets and bake for 10 minutes or until the bread is golden brown.
• Remove from the oven and serve hot.

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.