Navajo Flatbreads With Sumac Zaatar Recipes

17 BEST WAYS TO COOK WITH ZA'ATAR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious za'atar recipe in 30 minutes or less!

NAVAJO FLATBREADS WITH SUMAC & HERBS

Steps:

• Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's sumac spice & herbs together.
• Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
• Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
• Once kneaded, allow to rest for 10-15 minutes.
• Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
• Divide the dough into 10 pieces, forming each into a ball.
• sing the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
• Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
• Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.

GRILLED FLATBREADS WITH ZA'ATAR

Steps:

• Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
• Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
• Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za'atar. Serve warm or at room temperature.

LAMB FLATBREAD WITH ZA'ATAR

Steps:

• Make the dough: In a large mixing bowl or the bowl of a stand mixer, dissolve yeast and sugar in water. Stir in 1 cup flour to form a thin batter. Leave to rest until mixture is bubbly, about 20 minutes.
• Add remaining flour, olive oil and salt. Mix until dough comes together, then knead until smooth, about 5 minutes. The dough should be soft and a bit sticky; dust lightly with flour as necessary. Return dough to bowl, cover and let rise until doubled, about 1 hour. (Alternatively, put dough in a resealable plastic bag and refrigerate overnight.)
• Meanwhile, prepare the filling: Put 3 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add onions, season generously with salt and stir to coat. Cook, stirring, until softened and nicely browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
• Add lamb to skillet and mash into onions with a large spoon until crumbled. Sprinkle with salt, then stir in pepper, clove, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Turn heat to low and stir to combine. Cook for 5 minutes, until meat is just cooked through. Transfer mixture to a rimmed baking sheet and spread out to cool. (You will have a bit more lamb filling than you need - it's good on buttered toast for a cook's treat.)
• Heat oven to 450 degrees. Punch down dough and divide into 8 2 1/2-ounce pieces. Knead each piece into a ball. Cover with a damp towel and let dough rest 20 to 30 minutes, then roll thinly or stretch each piece into a 6-inch round. Make the dough as thin as possible.
• Arrange 4 rolled-out dough rounds on a parchment-lined baking sheet. Brush each with a generous amount of za'atar-oil mixture over dough (all the way to the edges or you'll get a puffed up "lip"). Make a layer of thinly sliced or crumbled feta, then sprinkle 1/4 cup of the cooled lamb mixture over the entire surface. Sprinkle on a few pine nuts, if using. Press topping down with the palm of your hand.
• Bake 4 flatbreads at a time, on the upper rack of the oven, for 5 to 8 minutes or until puffed and lightly browned. The dough should still be soft and pliable, not crisp. Serve hot or at room temperature, garnished with parsley, mint and cilantro leaves, whole or roughly chopped.

NAVAJO FLATBREADS WITH SUMAC ZA'ATAR

Steps:

• Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's Sumac Za'atar.
• Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
• Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
• Once kneaded, allow to rest for 10-15 minutes.
• Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
• Divide the dough into 10 pieces, forming each into a ball.
• Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
• Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
• Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
• Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar's Sumac Za'atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!