Servings
3
Prep time
Cook time
Recipe
Ingredients
- 8 flatbreads
- 7g dried yeast
- 20g coconut palm sugar
- 425mL warm water
- 2 tsp salt
- 600g spelt flour
- 1 tbsp olive oil, plus extra
- 120g goat’s feta
- 50g za’atar
Method
- Dissolve yeast and sugar in 175mL of warm water, cover and set aside for 15 mins. Dissolve the salt in the remaining 250mL of water.
- Place the spelt flour in a large mixing bowl and make a well in the centre. Add the yeast mixture, 1 tbsp of olive oil and the salt water. Knead with your hands for 10 mins 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 min. 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 mins.
- 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 frying pan over a medium heat. Add the flatbread and cook on each side for 3 mins 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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