Created by MARK CAMILLERI
Private Chef and Catering Consultant,
for FOOD STORIES MT.
Makes 4 flatbreads
250g Petra flour 1
7g Dried yeast
15ml Olive oil
200ml Warm water [approx]
20g Arabica Food & Spice Za’atar
20ml Olive oil [approx]
Preheat the oven to 200°C. Mix flour, salt and yeast in a bowl. Make a well in the mixture, add the olive oil and water. Mix using your hands until the dough comes together. Once the dough is formed, knead for ten minutes. You can also use a stand mixer if you wish. Cover and set aside for an hour or until the dough has doubled in size.
Once the dough is ready, transfer to a floured board and cut into 4 equal pieces. Roll out each piece of dough to a disc and place on a metal tray that’s been drizzled with some olive oil. You may also arrange two at a time on a larger baking tray.
Using your finger tips, make little indents that serve as pockets to hold the za’atar mixture. Mix together the Za’atar and olive oil and spread over the dough evenly. If the mix is too dry, add some more olive oil.
Bake for 12 to 15 minutes or until golden in colour. Serve warm or even at room temperature.