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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Professional instant yeast — reliable rise, no proofing needed
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
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Controlled pour dispenser — drizzle olive oil without glugging
Professional instant yeast — reliable rise, no proofing needed
One-handed flour dusting — even coating on work surface and dough
High-protein bread flour — superior gluten development for artisan bread
Test grain moisture for optimal bread flour hydration
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for the bread: whisk together the yeast, water and sugar. stir in the oil, the all-purpose flour and most of the bread flour, then the salt. mix to form a soft dough. knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed. place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. alternatively, allow the dough a long, cool rise in the refridgerator, several hours or overnight. bring the dough to room temperature before shaping; it'll rise as it warms up. divide the dough into 8 pieces. stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. spread some lemon/olive oil/za'atar mixture onto each piece of dough. rub grill with vegetable oil. preheat the grill to its hottest temperature. place the flatbreads gently on the grill. cover and bake for 1 to 2 minutes, then check for doneness. allow to bake until the tops begin to brown. brush with additional topping if desired and remove from the grill. for the za'atar topping: mix topping ingredients with a whisk until well blended. set aside until ready to use.