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Yeasted Flatbreads with Za’atar Oil
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
Ingredients
-
548
grams (4 cups) bread flour, plus more for dusting
-
1
tablespoon white sugar
Directions
-
01In a stand mixer with the dough hook, mix the flour, sugar and yeast on low until combined, about 15 seconds. With the mixer running, gradually add the water and 2 tablespoons of oil. Mix on low until the ingredients form a strong dough that clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.
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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.
Can hardly wait to try these! I'm wondering though- could I bake this in my ooni pizza oven?
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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.