Za’atar saj, fresh flatbread topped with a herbaceous spice blend, is a beloved treat morning through night.
Chef Adam Tayfour
Les Saj Restaurant
Ingredients
2 tsp active dry yeast
1 Tbsp sugar
1 1/4 cups warm water(about 110 to 115°F)
3 1/2 cups all-purpose flour
1/2 tsp salt
Oil, for coating dough
Olive oil
1 Tbsp za’atar spice
Method
- Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift flour and salt into a warm bowl. Form a well in the center. Pour in yeast mixture and remaining warm water.
- Begin to mix by hand, adding remaining flour as needed. Turn out onto a floured surface, and knead for about 10 min, until smooth and no longer sticky.
- Oil a large bowl. Place dough in bowl, and turn to coat with oil.
- Cover with a damp cloth, and put in a warm place free of drafts for 1 1/2-2 hours. The dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with a floured rolling pin, or flatten into circles with hand.
- Flip the flattened dough on a curved hot surface (similar to an upside-down wok). Bake for less than a minute on one side, then flip to cook the other side.
- Mix za’atar and olive oil. Spread on a warm saj bread.
