We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 1/4 cups warm water (105ºF to 115ºF)
- 1 teaspoon active dry yeast
- 3 cups (or more) all purpose flour
- 2 teaspoons coarse kosher salt
- 5 tablespoons (about) olive oil, divided
Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za'atar. Serve warm or at room temperature.
*Available at specialty foods stores and Middle Eastern markets, and online at adrianascaravan.com.