There are always several balls of pizza dough stored away in my freezer. Divided into portions of around 100g, with a few added ingredients they make a delicious and frugal meal in almost no time at all. While these za’atar flatbreads are by no means intended to be a meal in and of themselves, served alongside an orzo salad or red cabbage slaw they certainly add the finishing touches to dinner time. Really, this recipe is astonishingly quick and the results are among the most mouthwatering available on the food blog market.
Za’atar lends itself beautifully to recipes such as this. Firstly, it has as an astounding depth of flavour. Indeed, despite their simplicity these flatbreads carry a great deal of flavour. Secondly, since it contains a hefty portion of sumac, za’atar can be described as a relatively moist spice blend (please note the word relatively). Though you might usually expect a flatbread like this to catch and burn in some way, za’atar does not succumb to such inadequacies. You might say that its sole purpose was to adorn these scrumptious flatbreads.
2 100g balls of pizza dough, room temperature
2 tsp za’atar
A little flour for dusting
1 tbsp extra virgin olive oil
Sprinkle a little plain flour on a clean surface and roll out each ball of dough into a rough circle 8 inches in diameter. Preheat the oven to 220C/200C(fan).
Divide the za’atar between each flatbread, gently rubbing the spice blend into each leaving a border of a centimetre or so.
Place both articles on a metal tray or heated pizza stone and bake for 10 minutes, until puffed up, cooked through and thoroughly golden.
Drizzle each za’atar flatbread with a little good quality olive oil before serving.
Cost: This recipe for za’atar flatbreads is of such a frugal persuasion that it almost seems pointless to jot their rough cost all the way down here. But pander to my format I must. These jolly lovely meal-makers should set you back no more than 50p… for both…
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