A unique and delicious Lebanese flatbread with za'atar or famously known as man'oushe za'atar. These are baked in the oven and even that, they still have that rustic look that we love about flatbreads. Easy and delicious!
Mix honey with warm water. Sprinkle dry yeast and mix. Leave to activate.
In a standing mixing bowl, add the rest of the dough ingredients including yeast mixture. Mix to incorporate and then knead for 10 minutes. Form into a ball and place in a greased bowl. Cover the bowl tightly with cling film and leave for dough to rise double its size.
Mix the topping ingredients, set aside. Use good quality extra virgin olive oil for better taste.
Place risen dough on a working surface that has been lightly sprinkled with semolina. Lightly knead into a log and cut it into 6 equal pieces. Form each piece into a ball.
Take a ball and roll it into (4 mm) thickness. Slide it onto a pizza peel that has been sprinkled also with some semolina.
Spoon some topping on top and spread all around leaving around ½ inch (1.3 cm) empty around the edges.
Preheat the oven at 500ºF (250ºC) with a pizza stone on the higher rack for at least 30 minutes.
Bake for 7 minutes or until it turns golden brown around the edges. Continue with the rest of the balls while baking.
How To Achieve Flatbreads With Air Pockets
The combination on high oven temperature, pizza stone, using higher rack, thin dough and controlling the air pockets are the keys to get that rustic flatbread looks with air pockets.
Refer to my post above for details.
How To Serve
These flatbreads are best served warm with some feta cheese, tomato, mint leaves on the side. Use the balance of the topping as dipping sauce. They also go great with some mint tea ;)
Keep them under a kitchen cloth to maintain warm before serving.