Za'atar Flatbread

⇐ Cooking

⇐ Recipes from special guests

For use with my standard breadflour I've modified the ingredient quantise to make a little less. but wetter dough. These are the amounts listed in green

Ingredients

600g or 400g flour

25g or 20g fresh yeast

200ml or 150g lukewarm water

125g or 100g greek yogurt (also lukewarm)

1 tablespoon of sunflower oil

2 or 1½ tsp of salt

Butter - Za’atar, garlic, nigella seeds.

Method

1. Dissolve the yeast in the lukewarm water.
2. Mix the flour and salt in a bowl.
3. Add the oil and the dissolved yeast and water.
4. Add the yogurt spoon by spoon, mixing and kneading the dough until everything is mixed in and the dough will be slightly sticky.
5. Leave to rise in a warm place for 20-30 mins.
6. Cover your hands in oil and knead the dough, make approx 12 balls of dough.
7. Roll out the dough balls with a rolling pin to make ovals.
8. Leave once again for 15 mins.
9. Heat up a pan, cook each side of the naan for 2-3 mins with the pan covered with a lid. You can also cook them in an oven, at 220 degrees for 3-4 mins each side.
10. Soften the butter and mix a few teaspoons of za'atar, minced garlic and nigella seeds.
11. Serve with the butter spread and absorbed by the naans hot from the pan.

El Comidista https://elcomidista.elpais.com/elcomidista/2020/10/29/receta/1603989942_826696.html

naan