KAMUT® Khorasan Za'atar Flatbread

Makes 3-4 flatbreads

The zesty za’atar topping adds an interesting flavour to these middle Eastern style flatbreads.  Serve them with a hummus dip, a hearty soup or simply cut into chunks with a bowl of black olives and chopped tomatoes.

Free from Egg, Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Kamut Flatbread

  1. Sprinkle flour on 2 x 25x30cm/10x12” baking trays.
  2. Put the Kamut flour and yeast into a large bowl and blend them together.
  3. Pour in the water and stir until craggy and lumpy.
  4. Add the oil and salt and stir into a soft doughy mass.
  5. Put a little oil on your hands and knead the dough, in the bowl, for 100 presses.
  6. Invert another bowl over the mixing bowl and leave it to double in size, about 1-2 hours.
  7. Knead the dough with oiled hands for another 100 presses.
  8. Cut the dough into 2 equal pieces, roll each into a ball and put them on the prepared baking trays.
  9. Flatten the dough with the palm of your hand and your fingers to make a 20cm/8” circle.
  10. Cover with a clean tea towel and leave in a warm place to rise for 30 minutes.
  11. Pre-heat the oven.

Topping

  1. To make the topping, put the za’atar into a small mixing bowl, add the oil and stir to make a paste.
  2. Gently spread the za’atar topping over the risen dough.
  3. Bake for 10-12 minutes.

Equipment

2 x 25cm x 30cm / 10x12” baking trays, 2 x large mixing bowls and clean tea towel

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

10-12 minutes
I made these flat bread last weekend to accompany a meal and they were absolutely delicious! Honestly haven't tasted anything like it in ages. Really easy to make and came out so well. Pretty quick to do apart from the time waiting for them to rise but I cooked the rest of the meal while I was waiting. I made my own Za'atar which is pretty easy to do so long as you have Sumac. I have added this flour to my sourdough bread as well and it gives it a lovely crust and fabulous flavour!
By Jane Crowfoot
08 Feb 2021

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