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Feta Za’atar Filled Flatbreads

Feta Za’atar Filled Flatbreads

Za’atar is a spice blend used in Middle Eastern cooking, the blend will vary from region to region. Most Za’atar blends contain sesame seeds, thyme, marjoram, oregano, salt and sumac. For this recipe I have bought a good quality store bought za’atar.

Serve this with the Tunisian Mashed Carrot Salad (Ummak Huriyya).

Feta Za’atar Filled Flatbreads

Ingredients

7g dried yeast

20g coconut palm sugar

425ml warm water

2 teaspoons of salt

600g spelt flour

1 tablespoon of olive oil, plus extra

120g goats feta

50g za’atar

Instructions

Dissolve yeast and sugar in 175mls of warm water, cover and set aside for 15 minutes. Dissolve the salt in the remaining 250mls of water. Place the spelt flour in a large mixing bowl and make a well in the center. Add the yeast mixture, 1 tablespoon of olive oil and the salt water. Knead with your hands for 10 minutes in the bowl. Shape into a ball in the bowl, cover and place in a warm area to rise. Wait for 2 hours, until the dough has doubled in volume.

Punch down the dough and knead on a floured surface for 1 minute. Divide dough into pieces slightly larger than an egg and roll quickly into little balls. Leave to rest under a damp tea towel for 5 minutes.

Roll out 2 of the balls onto a floured surface to a thickness of about 5mm. Brush one with olive oil, crumble feta cheese on top and sprinkle with some za’atar. Top with the second flatbread, press down firmly and roll with a rolling pin to make sure both flatbreads are sealed together.

Heat olive oil in a large fry pan over a medium heat. Add the flatbread and cook on each side for 3 minutes until puffed up and cooked through. Continue the above process until you have used up all the dough and you have about 8 flatbreads.

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