I made these to accompany the Turkish Baked Eggs (click here for recipe) I made for November’s InGoodTaste @ ZoneOneRadio show upon Keeping it Local! If you want to cook along to the dulcet tones of my voice, have a listen below:
http://www.zoneoneradio.com/2012/11/new-show-ingoodtaste-keep-it-local-with.html
Recipe adapted from the one on Hubbub.co.uk – fabulous high end, local shopping service in London that, if you happen to be here, you absolutely must look up!!
Anyway – they’re pretty tasty and work perfectly with anything vaguely eastern. Yum yum yum.
http://www.zoneoneradio.com/2012/11/new-show-ingoodtaste-keep-it-local-with.html
Recipe adapted from the one on Hubbub.co.uk – fabulous high end, local shopping service in London that, if you happen to be here, you absolutely must look up!!
Anyway – they’re pretty tasty and work perfectly with anything vaguely eastern. Yum yum yum.
Recipe
Ingredients (makes 4):
200g strong bread flour
1/2 tsp fine sea salt
1/2 tsp dried yeast
1 tbsp olive oil, plus extra for greasing
1 tsp za’atar
Pinch sea salt
Method:
1. Place the flour and salt in a large mixing bowl.
2. In a mixing jug, dissolve the yeast in 170ml water and add the oil. Now pour the water into the flour a bit at a time while mixing. When all the water is added, transfer to a floured surface and knead well; you may find you need to oil your hands or add a generous amount of extra flour as the dough is quite wet and sticky. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Set aside to rest for 45minutes on the floured surface, covered by a cloth.
3. Preheat oven to 230°C or Gas Mark 8.
4. Divide the dough into 4 and roll into balls. On a generously floured surface, with a rolling pin, roll each to approximately 8mm thick, making sure the shape is a rough circle about 15cm in diameter.
5. Place on a flat, oiled baking tray and sprinkle with a couple of pinches of za’atar and a little chunky sea salt. Bake in the top of the oven for about 12-15 minutes; each bread should partially bubble up and colour slightly yet not be totally crisp. Serve!
Ingredients (makes 4):
200g strong bread flour
1/2 tsp fine sea salt
1/2 tsp dried yeast
1 tbsp olive oil, plus extra for greasing
1 tsp za’atar
Pinch sea salt
Method:
1. Place the flour and salt in a large mixing bowl.
2. In a mixing jug, dissolve the yeast in 170ml water and add the oil. Now pour the water into the flour a bit at a time while mixing. When all the water is added, transfer to a floured surface and knead well; you may find you need to oil your hands or add a generous amount of extra flour as the dough is quite wet and sticky. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Set aside to rest for 45minutes on the floured surface, covered by a cloth.
3. Preheat oven to 230°C or Gas Mark 8.
4. Divide the dough into 4 and roll into balls. On a generously floured surface, with a rolling pin, roll each to approximately 8mm thick, making sure the shape is a rough circle about 15cm in diameter.
5. Place on a flat, oiled baking tray and sprinkle with a couple of pinches of za’atar and a little chunky sea salt. Bake in the top of the oven for about 12-15 minutes; each bread should partially bubble up and colour slightly yet not be totally crisp. Serve!
