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Milk Street Bowtie Yeasted Flatbreads with Za’atar Oil

Yeasted Flatbreads with Za’atar Oil

4 6-inch flatbreads

1¼ hours Active time over the course of 1½ to 2½ days

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At Magdalena restaurant in Migdal, Israel, chef Yousef (Zuzu) Hanna offers a house-baked flatbread that’s a hybrid of Yemeni saluf and Moroccan frena. Soft and chewy, with a puffy, open crumb and golden brown crust, the breads, shaped like slightly flattened mini boules, have a texture somewhere between naan and ciabatta. To recreate it at home, we use a moderately wet yeasted dough and give it multiple rises, including a 24- to 48-hour rise in the refrigerator, so be sure to read the recipe before beginning so you can plan accordingly. Immediately after baking, we brush the surface of the breads with a za’atar-infused oil that also can be served alongside the bread for dipping. Za’atar is a Levantine spice, seed and herb blend; look for it in the spice aisle of the supermarket or in Middle Eastern markets. You will need a baking steel or stone for this recipe, plus a baking peel for sliding the dough onto and off the steel.

4

6-inch flatbreads

Tip

Don’t forget to heat the oven with a baking steel or stone on the middle rack about 1 hour before baking. The best time to do this is immediately upon removing the dough balls from the refrigerator after their three-hour rise. When placing the dough rounds on the baking peel, don’t position them in the center of the peel. Rather, place them as close as possible to the edge so they slide off the peel and onto the steel with minimal effort.

1¼ hours

Active time over the course of 1½ to 2½ days

548 grams (4 cups) bread flour, plus more for dusting
1 tablespoon white sugar
2 teaspoons instant yeast
1½ cups water, cool room temperature (65°F)
3 tablespoons extra-virgin olive oil, divided
8 grams (1¼ teaspoons) table salt
Semolina flour or fine cornmeal, for dusting the pizza peel
Za’atar oil
Ingredients
  • 548

    grams (4 cups) bread flour, plus more for dusting

  • 1

    tablespoon white sugar

  • 2

    teaspoons instant yeast

  • cups water, cool room temperature (65°F)

  • 3

    tablespoons extra-virgin olive oil, divided

  • 8

    grams (1¼ teaspoons) table salt

  • Semolina flour or fine cornmeal, for dusting the pizza peel

Directions

Yeasted Flatbreads with Za’atar Oil

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Reviews
Tyler B.
June 27, 2022
Whoa
These pillowy discs of goodness blew me away. I was positively surprised by how soft and supple these breads were... and the herb oil really makes it special. One of the best breads I've ever made.
Mary B.

THIS is the flatbread recipe I've been waiting for! I've been cooking my way through recipes for piadina, naan, and pita in search of the perfect one (Milk Street, ATK, Cooks, etc), and this recipe finally nails it. Toothsome and chewy, but also light and perfect for soaking up hummus, tomato sauce, shakshuka – anything. The recipe takes time, but the steps aren't too fussy. Homerun.

Jennifer B.

Agree with the above, but plan for three days out! And don't forget the za'tar oil. Super easy to male at home.

Scott P.

These flatbreads (a misnomer really, given how pillowy they rise) were pretty easy to make, if you don't mind a couple days of simple steps. Plenty of downtime to make a batch of hummus and/or a small bowl of za'atar oil for dipping. Superb recipe.

Theresa L.

Can hardly wait to try these! I'm wondering though- could I bake this in my ooni pizza oven?

Lynn C.

Hi Theresa -

We haven't tried this, but we think it would work. As I'm sure you know from working with your Ooni getting the temperature right to ensure the bread cooks through completely before it gets too brown will be the key.

Best,
The Milk Street Team