I LOVE these crackers! They are flavorful enough to be eaten alone, but I'm sure a dollop of hummus would be a welcome addition.
(adapted from Smitten Kitchen, originally from Gourmet Magazine, July 2008)
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
3-5 tbsp za'atar
Preheat oven to 450 °F with a heavy baking sheet on rack in middle.
Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and sprinkle 1-2 tbsp zaatar over the oil, pressing in slightly. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
6 comments:
Oh man! I WISH you lived in DC so I could bring you to the Baazars at Our Lady of Lebanon. The old lebanese guys fire up HUGE fires with a half dome over it and make delciiously amazing flatbread, top with a za'atar mix, fold it, and serve it. SOOOOOO good. This reminds me a lot of that. :)
I haven't had Za'atar in ages!
i've never had za'atar before but that flatbread looks delicious
I have never had za'atar. Your flatbread looks so good!
this looks delicious. and i have a whole bag of za'atar in my pantry...
It looks so yummy, Cate! I love za'atar.
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