About this recipe:This traditional Lebanese flatbread is full of flavour thanks to za'atar. You can choose to use fresh or dried za'atar, see the footnote below. Gorgeous on its own or served with houmous or labneh.
Makes: 2 to 3 dozen flatbreads
700ml warm water
7g quick yeast
1 teaspoon salt
1 teaspoon granulated sugar
1kg plain flour
240g wholemeal flour, or more if needed
475ml olive oil
225ml corn oil
140g fresh za'atar, leaves picked and chopped
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Method Prep:30min › Cook:25min › Ready in:55min
Preheat oven to 180 C / Gas 4.
Mix water, yeast, salt and sugar together in a large bowl. Add plain flour, wholemeal flour, olive oil and corn oil; mix using your hands, adding more wholemeal flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
Shape dough, about 4 tablespoons per portion, into rounds on a floured work surface. Arrange rounds on baking trays.
Bake in the preheated oven until lightly browned and crisp, about 25 minutes.
Za'atar can reference either a dried spice blend, or a fresh herb that is similar to oregano. If you cannot find fresh za'atar, which is used here, substitute fresh oregano, but use a bit less than 140g.
You can also use the dried spice blend in this recipe; start with 2 to 4 tablespoons and add more to taste.