Za’atar and olive oil are a versatile combo. Spread it over store-bought or home-made pizza dough instead of tomato sauce, baste chicken with it before roasting, or drizzle over salads and hummus
| Created by | Spinneys |
| Prep time | 30 minutes |
| Proofing time | Approx. 1 hr or until dough has doubled in size |
| Cook time | 20 minutes |
| Serves | Makes 1 standard loaf |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 156 |
| Fat | 7.5g |
| Saturates | 0.9g |
| Carbs | 18g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the lukewarm water, yeast and sugar in a mixing bowl and mix to dissolve the sugar. Set aside for 10 minutes or until the mixture begins to froth.
Combine the flours and salt and add to the yeast mixture. Mix to form a soft dough. Knead the dough on a flat surface for 8 minutes or until smooth.
Grease the inside of a large bowl with 1 tbsp (approx. 15ml) of olive oil. Roll the dough in the bowl to coat it in oil then cover and allow to rise until doubled in size – approx. 1 hour.
Preheat the oven to 200°C, gas mark 6. Line a standard loaf tin with baking paper.
Mix the za’atar with 125ml of olive oil.
Divide the dough into 16 balls and roll them out to 1cm thickness. Brush liberally with the za’atar-olive oil mixture.
Stack 8 pieces of dough on top of each other and then place the stack on its side inside the loaf tin. Repeat with the remaining dough. Cover loosely with cling film and leave in a warm place until doubled in size.
Bake for 20 minutes or until puffed and golden brown.
