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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.
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Danielle Minnebo
Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.
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