Thermomix Za'atar Flatbreads
Super simple flat breads to enjoy with hummus or your favourite dip or to mop up the sauce of my Lamb Tagine!
Equipment
- Thermomix
Ingredients
For the flatbreads:
- 7 g fresh yeast crumbled / 2 g quick action dried
- 160 ml water
- 225 white strong flour what in Australia is known as bakers flour
- 35 g / 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
For the topping
- Extra virgin olive oil
- Za’atar
Instructions
- Place the 160 ml water and the 7 g fresh yeast (or 2 g quick action yeast) in the TM bowl, if using dried yeast, try to make sure that it goes on the water, not the blades: 37ºC, 2 minutes, speed 2… or until it reaches 37ºC.
- Add the 35 g extra virgin olive oil, the flour and the salt (salt on top of the flour so not to counteract the yeast) and knead for 5 minutes with the measuring cup OFF. In TM31 this means turning the knob to the closed lid symbol and then pressing the kneading button. In the TM5 it means pressing the kneading button and then turning the silver dial.
- Tip the dough into an oiled bowl and cover with oiled cling film. Place in a warm, non draughty place (like the airing cupboard) for a minimum of one hour. Longer works well and you can also let it slow rise in the fridge for a few hours. This is quite a wet dough.
- Here comes the non-scientific bit, in my oven this works best in the fan oven setting so preheat your oven to 200-220ºC. You can do it under a hot grill too. If you happen to have a pizza oven in your garden (you know who you are!) will you test it for me, I bet it only takes seconds… yes, you, you know who you are 😉
- Tip the dough onto a well-floured surface and knock it down a couple of times to remove the air. Divide the dough into about 8-10 balls (the size of golf balls) by pinching some dough out, coat them in a bit of the flour so that you can roll them out easily with a rolling pin. You can also flatten them and roll them flat with the palm of your hand. You want them to be quite thin but it’s ok if they’re not too thin.
- Place in lined/unlined oven trays, brush or (even better) pour carefully extra virgin olive oil over them and then sprinkle generous amounts of Za’atar. Place the tray/s in the preheated oven (or hot grill) for a few minutes (approx 6 minutes) keeping an eye so that they don’t burn.
- When they look goldeny on top remove the tray(s) and check how the underside is doing, I turn mine over (probably not the most authentic technique but perfect for my tastebuds) and put them back in the oven for a couple of minutes so that they are nicely and evenly cooked all over, otherwise the bottoms feel a bit soft and soggy compared to the tops.
Tried this recipe?Mention @feistytapas or tag #feistytapas!
Share on Facebook