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Submitted by Lisa Keys
Freshly baked flat bread topped with a flavorful zahtar.
1 Meyer lemon, grated zest and juice
1 clove garlic, mashed and minced
1/4 cup toasted sesame seeds
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon fleur de sel (or kosher salt)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried sumac, optional
1/4 cup hot tap water
1-tablespoon sugar
1-teaspoon active dry yeast
3 cups all purpose flour
1-cup whole wheat flour
1 1/2 teaspoons baking powder
1-teaspoon baking soda
1-teaspoon kosher salt
3/4 cup warm milk
1-cup plain Greek yogurt
1/4 cup olive oil
Combine all ingredients.
In 1-cup measure combine water, sugar and yeast, stirring, until yeast dissolves. Let yeast proof for 10 minutes or until mixture looks foamy.
In large bowl, whisk flours, baking powder, baking soda and salt. In medium bowl, whisk milk, yogurt and yeast mixture until blended. Add wet ingredients to flour mixture; mix by hand until dough comes together into a slightly sticky ball. Cover with plastic wrap and let dough rest for 1 hour or as long as overnight in the refrigerator.
Divide dough into 12 balls. On a lightly floured surface, roll each ball into an oval shape about 1/4-inch thick.
Heat a heavy skillet, over medium heat. Brush both sides of dough lightly with olive oil and place in skillet. Cover and cook for 1 minute or until brown and dough begins to bubble up. Flip bread over. Spread some zahtar over top. Cook 2 to 3 minutes or until bread is cooked through.
Cut on the diagonal into strips.
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