Feta Za’atar-Filled Flatbreads

Feta Za’atar-Filled Flatbreads

City: Danielle Minnebo

Za’atar is a spice blend used in Middle Eastern cooking. The blend will vary from region to region. Most za’atar blends contain sesame seeds, thyme, marjoram, oregano, salt and sumac. For this recipe I have bought a good-quality store-bought za’atar. Serve with the Tunisian Mashed Carrot Salad.

Ingredients

• 8 flatbreads
• 7g dried yeast
• 20g coconut palm sugar
• 425mL warm water
• 2 tsp salt
• 600g spelt flour
• 1 tbsp olive oil, plus extra
• 120g goat’s feta
• 50g zaatar

Method

• Dissolve yeast and sugar in 175mL of warm water, cover and set aside for 15 mins. Dissolve the salt in the remaining 250mL of water.
• Place the spelt flour in a large mixing bowl and make a well in the centre. Add the yeast mixture, 1 tbsp of olive oil and the salt water. Knead with your hands for 10 mins in the bowl. Shape into a ball in the bowl, cover and place in a warm area to rise. Wait for 2 hours until the dough has doubled in volume.
• Punch down the dough and knead on a floured surface for 1 min. Divide dough into pieces slightly larger than an egg and roll quickly into little balls. Leave to rest under a damp tea towel for 5 mins.
• Roll out 2 of the balls onto a floured surface to a thickness of about 5mm. Brush one with olive oil, crumble feta cheese on top and sprinkle with some za’atar. Top with the second flatbread, press down firmly and roll with a rolling pin to make sure both flatbreads are sealed together.
• Heat olive oil in a large frying pan over a medium heat. Add the flatbread and cook on each side for 3 mins until puffed up and cooked through. Continue the above process until you have used up all the dough and you have about 8 flatbreads.