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shain

Quick zaatar flatbread (baking powder risen)

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Ingredients for 1 not very big bread (I used a 20cm pan - you can double it and use a larger frying pan):

    dry:

  • 80 g AP flour (you can use a cake flour if you have it on hand)
  • 1 teaspoon salt
  • 1/2 teaspoon baking poweder
  • 10 g zaaztar (I encourage you to also try other spices)

   wet:

  • 1 large egg
  • 1 teaspoon sugar
  • 80 g yogurt (don't use an overly acidic one)
  • 20 g sharp olive oil (+ more to for the frying pan)

 

  • Mix dry ingredients together in a bowl.
  • In a second bowl, beat egg and sugar.
  • Add yogurt and oil to the egg. Mix well.
  • 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, use a large moistened spoon if needed.
  • 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.
  • Serve warm, with labneh.
  • re-fry the browned side to get it crisp again if needed.

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This looks great. Thanks for posting it.

 

You wrote to fold the flour mixture into the wet mixture. Would it work just as well to fold the wet into the dry?

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On 11/11/2016 at 8:56 PM, Alex said:

This looks great. Thanks for posting it.

 

You wrote to fold the flour mixture into the wet mixture. Would it work just as well to fold the wet into the dry?

 

Sorry for missing your post until now. 

It will work fine, I choose to do it in this order since it's easier to pour the dry ingredients - there is no need to scrape the bowl to get it out. 

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image.jpegimage.jpeg

 

Definitely need to work on getting the heat right. And despite the mess I made of my first attempt I see potential. I think it would be great with methi in place of za'atar.  I use Diamond Crystal kosher salt and found 1 teaspoon to be a bit too much for my taste.  Thanks for the recipe. All errors are mine!

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9 hours ago, Anna N said:

image.jpegimage.jpeg

 

Definitely need to work on getting the heat right. And despite the mess I made of my first attempt I see potential. I think it would be great with methi in place of za'atar.  I use Diamond Crystal kosher salt and found 1 teaspoon to be a bit too much for my taste.  Thanks for the recipe. All errors are mine!

 

I'm glad to see that you tried it. I guess it is indeed harder to time recipes over the stove. Sorry it was too salty, it's hard to tell if our measurement weren't synced, or if I'm a salt lover (probably a little). Also, make sure that you don't have a significant amount salt in the zaatar mixture. 

Anyhow, if you decide to make it again, please let me now,  methi sounds interesting, perhaps with some turmeric and cumin. 

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 Yes I think any bread cooked on the stove top takes a little while to figure out the correct heat level. I wondered about the salt content.  It seemed well within what I normally would tolerate so perhaps the fault lies in the za'atar. Anyway I will try it again.  I hope within the next few days. 

 

 Edited to add

 

I checked the contents of my Za'atar package and it does indeed contain salt!  No indication of how much, 


Edited by Anna N (log)
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