1½ cups warm water
2 teaspoons active dry yeast
½ teaspoon sugar
500 grams flour
1 teaspoon salt
3 tablespoons oil, olive is nice here
za'atar (see recipe on our website)
1. Put the flour and salt into a food processor and, with the motor running, pour the oil and frothy yeast mixture down the feed tube as fast as the flour can absorb it. Process the dough for 1 minute or until the dough forms a ball that rides around the blade in the machine and does not cling to the sides of the bowl.
2. Transfer the dough to a lightly greased bowl, cover with plastic wrap and set aside for about 45 minutes until it is doubled in bulk.
3. To make by hand
4. Sponge the yeast (refer to step 1) and mix into the flour with the salt and oil. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is soft. Transfer to a greased bowl, cover and follow the recipe given.
5. If you have a lidded barbecue, preheat it to 220ºC and oil the solid hot-plate well.
6. With floured hands, turn the dough out onto a floured bench and divide into 4-5 equal-sized portions. Press each portion out to about a 10-12 cm round.
7. Place on the preheated, well-oiled hot-plate. Cover and cook for 1 minute. Turn over and cook for a further 2 minutes or until the flatbreads are well risen and golden.
8. Serve cut into wedges with olive oil and za'atar for dipping.
Involve family and friends with the barbecuing of these flatbreads. Freshly made, hot off the grill, kids and adults alike will love the bread. Have a little oil and a deep bowl of za'atar for dipping and dunking. For children, serve with butter or au naturale.