- 2 cups strong white flour (or all-purpose flour)
- 1 teaspoon dried yeast
- 1 teaspoon raw sugar
- 1 teaspoon sea salt flakes
- 2 tablespoons warm water
- 1 tablespoon olive oil
- ¾ cup warm water
- Extra flour for dusting
- To serve – olive oil, Za´atar, chopped parsley
- Place flour in a wide bowl. Make a well in the centre.
- Place yeast, sugar, salt, 2 tablespoons warm water and oil in a small bowl. Mix once and allow to bloom for 5 minutes.
- Pour the yeast mixture in the centre of the flour in the bowl. Mix lightly with your hand for a few seconds. Add the rest of the warm water and mix and knead into a smooth pliable dough. This should take about 5 minutes.
- If the dough is too sticky, add a teaspoon of flour to make it more workable. Form a dough ball. Cover the bowl with a tea cloth and rest for at least 30 minutes to 1 hour. (You can also rest it for up to 6-8 hours in a cool spot of your kitchen)
- When ready to make flatbreads heat a large cast-iron skillet or frying pan on high until smoking. Reduce heat to medium.
- Divide dough into 4 balls. Stretch each ball gently with your fingertips to resemble a triangular shape approximately 20cm in length and 15cm in width. Make sure you stretch it thinly (less than 0.5cm) in thickness. You may use a rolling pin to roll this shape if stretching doesn’t work.
- Brush one side of the rolled flatbread with water. Gently place your rolled flatbread, water side down on the hot pan. Cook until puffed bubbles start to appear on the top surface. Flip the flatbread and cook the other side, still on medium heat till desired char is achieved.
- Once cooked on both sides, remove onto a plate. Drizzle extra virgin olive oil, sprinkle Za´atar and chopped parsley. Enjoy hot!