This is the first time I’ve made flatbreads at home and this Anna Jones recipe made it extremely easy. They will go really well with dips, or served alongside middle eastern food. As for za’atar, it’s a middle eastern spice mix made out of oregano, basil, thyme, savoury, cumin and sumac. It’s really aromatic and perfect for sprinkling over food for extra flavour.
Anna Jones za’atar and garlic flatbreads
Makes 6 flatbreads | Prep 10 minutes | Cook 15 minutes
Easy | Vegetarian
For the flatbreads
- 400g self-raising flour, plus extra for dusting;
- 300ml milk;
- 1 tsp salt.
For the za’atar butter
- 2 tbsp za’atar;
- 100g butter;
- 2 garlic cloves, peeled and finely chopped.
Put all the ingredients for the flatbreads into the bowl of a food processor and pulse, until the mixture forms a ball. Alternatively, mix using a fork, to begin with, and bring together with your hands into a dough. Tip the dough out on to a clean work surface dusted with flour. Knead for a minute or so to bring it together. Divide the dough into six equal pieces. With your hands, flatten one piece of dough, then use a rolling pin dusted with flour to roll it into an oval shape about 4-5 mm thick. Repeat with the other pieces of dough.
Put the za’atar, butter and garlic in a small pan over a medium heat until bubbling. Remove from the heat and put to one side while you cook the flatbreads.
Warm a frying pan that’s a bit larger than your flatbreads over a medium heat. Once it is hot, cook each flatbread for one to two minutes on each side, until puffed up and charred a little. Slather the butter over the flatbreads with a spoon. Eat while hot.
Original recipe by Anna Jones from Feast magazine, available here.