Updated Nov 1st 2020.
Best served warm, with labneh and vegetables.
I enjoy making a sandwich filled with of labeneh, finely chopped tomato and parsley.
Also great served with scrambled eggs cooked with tomatoes and onion, and of course, labneh
Ingredients for one not very big bread or 10 muffins, a 20cm frying pan (as flatbread) or a small loaf pan.
dry:
- 85g AP flour (you can use a cake flour if you have it on hand)
- 1/2-1 teaspoon salt (some zaatar mixtures contains various amounts of salt, so add to taste)
- 2/3 teaspoon baking powder
- 15-20g zaatar mixture (I encourage you to also try other spices)
wet:
- 2 eggs
- 1 teaspoon sugar
- 90g-100g thick yogurt
- 20g flavorful olive oil
- optional: 1/2 a tomato, cut into small dice
- optional: a handful pf chopped cheese such as mozzarella or feta (reduce salt if using feta!)
- Mix dry ingredients together in a bowl.
- In a second larger bowl, beat together the wet ingredients well.
To make a flatbread in a frying pan:
- Preheat the frying pan over medium heat, and oil it well.
- Fold the flour mixture into the wet mixture. Do not over mix.
- Pour batter into the hot frying pan.
- Spread batter evenly.
- Cover the pan and cook until cooked through, the bottom is brown and crisp, and the top is not sticky. About 10 minutes. Avoid over cooking.
- Gently flip and briefly cook the second side.
- re-fry the browned side to get it crisp again if needed.
To bake as muffins:
- Pour into greased muffin tin. It should make about 10-12 small muffins or 6-8 large ones.
- Bake at 200dC just until a toothpick comes out clean, apx 15-20 - they won't brown much so be careful not to over bake.
- If you want them prettier and a bit crisp, under bake them by a couple of minutes. Remove from tin, and cool a little. Brush with oil and bake at high heat until browned, apx 5-8 minutes.
