Wednesday, August 28

Frying Pan Flatbreads with Za'atar & Olive Oil

You don't need a flash wood burning stove or a tandoor oven to make authentic tasting flat breads. I did these in a crap frying pan on a crap stove so they should be repeatable almost anywhere using any available equipment. 

Za'atar is a Middle Eastern spice mix containing amongst other things sesame seeds, herbs, salt and maybe sumac. I bought mine ready made...make sure you get a fresh one, old tins that have been kicking about for years will taste only of dust.

Strong white bread flour - 500g
Dried yeast - 7g packet
Tepid Water - 365g
Fine Salt - 10g
Maldon salt flakes - to sprinkle
Za'atar spice mix - a good sprinkle
Extra virgin olive oil (a basic one) - a good glug

In a roomy bowl, mix together the flour, yeast, salt and water until combined. Tip onto the worktop and knead until smooth and elastic. Divide into four equal balls and on a well floured surface, roll out into flat breads of a size that will fit your frying pan - I used a 24cm non-stick pan. Ensure the flat breads are well floured to prevent sticking and allow to prove for 30 mins on the work surface. 

Heat your pan on a medium-high heat and when almost smoking hot, lightly oil the pan with a bit of kitchen roll, toss in the flat bread and reduce the heat to medium. Allow the bread to bubble and go golden in places - the odd burn mark is acceptable and vaguely authentic. Flip the bread and cook on the other side until the bread is cooked through (tear a bit off if you are not sure). Remove from the pan, drizzle with olive oil and sprinkle with za'atar and Maldon salt. Wipe the pan with kitchen roll and repeat to cook the remaining breads. 

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