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Persian Flatbread
2 1/4 teaspoons active dry yeast (1 packet)
2 cups lukewarm water (about 90-95 degrees)
4 cups unbleached bread flour, plus more for kneading
salt
1 teaspoon vegetable oil, plus more for greasing
1 tablespoon unbleached all-purpose flour
1 teaspoon granulated sugar
cornmeal for sprinkling
2 tablespoons Za’atar (recipe follows)
In the mixing bowl of a stand mixer fitted with a dough hook, combine 2 cups of lukewarm water with the yeast. Let the mixture stand for 5 minutes. Add 4 cups of bread flour and 2 teaspoons salt. Mix at medium speed until a loose dough forms. Increase the speed to medium-high and mix until the dough is smooth, about 5-6 minutes. Transfer the dough to a lightly floured work surface and knead for about 1 minute. Transfer the dough to a large oiled mixing bowl and cover with plastic wrap. Place in a warm, draft free spot until doubled in size, about 1 hour.
Punch down the dough and form into 2 ovals. The dough will be shaggy and a little loose. Place the ovals on an oiled baking sheet and cover with a sheet of oiled plastic wrap. Let the dough rise again for about 1 hour.
While the dough is rising the second time, prepare the flour paste. In a small saucepan combine 1 tablespoon all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the paste on medium, whisking until thickened, about 2 minutes. Let the flour paste cool.
Preheat the oven to 450 degrees. Set a pizza stone on the lowest rack and heat for 30 minutes. Generously sprinkle a pizza peel with cornmeal. (I don’t have a pizza peel so I dusted a large piece of parchment paper) Punch down 1 piece of dough and transfer it to a lightly floured work surface. Press the dough into a 14×5 inch rectangle, then transfer the dough to the peel. Shake the peel lightly to make sure the dough doesn’t stick. Add more cornmeal if needed. Using your fingers, press 5 deep lengthwise ridges into the dough. (I didn’t make mine deep enough – so don’t be afraid to press down hard.) Rub about 1/3 of the flour paste over the surface and sprinkle with 1 tablespoon of the Za’atar. Slide the dough onto the hot stone and bake for 18-20 minutes or until golden brown and risen. Repeat with the second loaf. (You will probably have some leftover flour paste – discard.) Serve immediately.
Yield: 2 large loaves
(recipe adapted from February 2013 edition of Food and Wine)
Za’atar
2 tablespoons dried thyme
2 teaspoons ground sumac
1/2 teaspoon fine sea salt
1 tablespoon toasted sesame seeds
1 teaspoon oregano
dash of freshly ground pepper
Mix together in small bowl. Store in a cool, dry location or in the refrigerator. Use two tablespoons for sprinkling on the bread, then the reminder can be combined with olive oil for dipping.
(recipe slightly adapted from 101 Cookbooks)
We ordered heirloom tomato plants this year and they came in the mail! How cool is that. We can’t wait to get them in the ground and watch them grow. Are you ready for fresh garden tomatoes? I am!
I hope you have a wonderful weekend and thanks so much for stopping by!
Vee says
Oh I must snag this for my bread folder…need to pick up a few ingredients first. It looks wonderful and I enjoy dipping bread in warmed olive oil. The clincher is that your cute little grandson is so obviously enjoying it!
Anna and Liz Recipes says
Yum Tricia, I would love to try this recipe too!
IndrÄ— says
Looks so tasty! I still have some Zaatar from Morocco. Maybe have to try this.
SavoringTime in the Kitchen says
Your flatbread turned out beautifully and looks truly delicious. I can't wait to try making some myself – but maybe not when our 2-year-old grandson is visiting 🙂 They do have a mind of their own, don't they! Adorable photo of your Isaac.
Sugar et al says
This is a gorgeous flat bread…I so want to make this! Thank you for stopping by my space..I love your blog name. Couldn't agree more with the philosophy:-)
Abbe@This is How I Cook says
Love Issac's shirt and you know I love anything with za'atar! I make a flatbread called ma'aneesh that is similar but not as puffy as yours. So good and I can't make it often enough!
Elzbieta Hester says
..tearing, dipping and sharing – love it! The bread looks fantastic 🙂 ela@Gray Apron
Tricia Buice says
One of my favorites – dipping bread – you just can't beat it!
scrambledhenfruit says
That sounds like the perfect day to me! You are so lucky to have your grandson nearby. 🙂 The flatbread looks wonderful! I'd love to try it on the grill too. It'll also be good with those heirloom tomatoes!
Tricia Buice says
I would love to try this on the grill – great idea! I do feel lucky to be able to spend time with Isaac. He's a doll!
Monica says
Awww…how wonderful you have an appreciative little guy to cook for! I can tell already that the boy has good taste. This flatbread looks so delicious. It looks like such a wonderful afternoon meal to enjoy in the sun.
Tricia Buice says
Isaac won't eat everything but I love sharing new things with him. I was so surprised when he insisted on this bread. He's such fum! I have a bucket of wooden spoons and when he arrives for a visit, he asks for each one and selects two that are alike and walks around with them the rest of the day. So funny.
Sue/the view from great island says
This looks AMAZING — I wish I could have shared it with you!
Tricia Buice says
Come for a visit Sue and we'll make it together – and have some cheese and wine!
Maureen | Orgasmic Chef says
I have all the ingredients and I'm going to be eating this in just a few hours. I can't wait.
Tricia Buice says
Yeah! I hope you love as much as we do Maureen.
Wendy says
I would SO love this for dinner! A good cheese, a delicious bread, and a glass of wine is my idea of a perfect meal. :)<br />Yeah! Another use for zaatar! This even looks easy enough for a yeast-phobic baker like me! 🙂 And the bread is obviously Isaac approved!
Tricia Buice says
Give it a try Wendy – so easy – really! Season the bread with anything you like. I am just in love with Za'atar these days. Have a lovely weekend!
Cheri Savory Spoon says
HI Tricia, great looking flatbread, you make it sound easy. Looks like your little taste tester loved it too!
Tricia Buice says
It is so easy Cheri – free-form bread you can tear and eat. Yum! Have a great weekend.
Chris Scheuer says
Oh Tricia, these flatbreads look amazing. I can see why Isaac grabbed one, I would have grabbed two. I feel like I've just visited a Middle Eastern bakery after looking at this post 🙂 <br />p.s. that Isaac is adorable, I know you had so much fun with him! I know what you mean about not getting the step-by-step pictures. I don't get anything done when my grandkids are around but it's
Tricia Buice says
Amen Chris – amen. Isaac has a mind of his own when it comes to food – if he wants it – he wants it now. He often carries around apples and oranges and wooden spoons. I think he likes the kitchen!
Mary Callan says
Oh these look wonderful – I"m so into Zatar – I just bought a jar of it!<br />Mary
Tricia Buice says
I'm in love with Za'atar and have been putting it on everything. Even bread!
Big Dude says
This looks delicious Tricia. As much as we enjoy bread, and Bev bakes frequently, we've never made flat bread – need to change that.
Tricia Buice says
Hope you love it – the olive oil, wine and cheese seal the deal!
Pam says
The bread sounds delicious and is a must try! Isaac is adorable in his cute little t-shirt!
Tricia Buice says
Aww thanks – I do love his t-shirt!
Angie Schneider says
That looks so much like the flatbread I saw in Turkish bakery. I love the open crumbs of this Persian bread.
Tricia Buice says
Thanks Angie – the open crumb is perfect for little pools of olive oil – so delicious!