This is a firm favourite on our ‘How to Use Herbs’ Master Class and is easy to make and therefore, a wonderful activity for all ages.
Flatbread (makes 12)
- 350 g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 350 g natural yogurt
For the Zaatar topping:
- Pinch of sumac
- A couple of sprigs of thyme
- A couple of sprigs of oregano (Origanum syriacum)
- 2 tablespoons toasted sesame seeds
- 1 teaspoon coarse salt
- 3 tablespoons extra virgin olive oil
- Add all the flatbread ingredients to a bowl and mix with a spoon, then use clean hands to pat and bring everything together.
- Dust a clean work surface with flour, then tip out the dough.
- Knead for a minute (just enough time to combine the ingredients).
- Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
- Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
- With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
- Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
- Combine the zaatar topping ingredients in a small bowl.
- Place the griddle pan on a high heat, then once hot, cook each round for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
- Spread the zaatar topping onto the warm flat breads.
- Serve warm right away or else cool on racks.
If you love the sounds of this recipe and herb-based cooking check out our Master Classes.