Grilled Flatbread with Olive Oil and Za'atar - Collected Foods

Grilled Flatbread with Olive Oil and Za'atar - Collected Foods

Servings: 6 flatbreads

Ingredients: 

For the Flatbread:

  • 10 ounces (about 2 cups) bread flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon instant or rapid-rise yeast
  • 2 teaspoons sugar
  • 2 tablespoons extra-virgin olive oil
  • 6 1/2 ounces (about 3/4 cup plus 1 tablespoon) yogurt or whole milk

To Serve:

  • ½ Cup of Collected Foods Zaatar
  • Extra-virgin olive oil, for brushing and drizzling
  • 3/4 cup labne (see note)

Directions:

For the Flatbread: 

  • Combine flour, salt, yeast, and sugar in the bowl of a stand mixer and whisk until combined. 
  • Add olive oil and the yogurt or milk and knead with a dough hook at low speed, until dough comes together into a smooth ball. Dough should stick slightly to the bottom of the bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. 
  • Transfer the dough to a clean bowl, cover tightly with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
  • Turn dough out onto a floured work surface. Using a bench scraper or a knife, cut the dough into 6 equal pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
  • Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  • Working with one ball of dough at a time, stretch dough with floured hands or a rolling pin into an oblong or circle roughly 10 inches long and 6 inches wide. Once you have 2 or 3 pieces stretched, lay them out directly above the hot side of the grill. Cook without moving, popping any large air bubbles with a knife or the edge of a spatula or pizza peel, until the bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or tongs and cook until the other side is charred and browned. Remove bread from the grill, transfer to a large plate, and cover with a clean dish towel to keep warm while you cook the remaining bread.

To Serve: 

  • Brush finished flatbreads with olive oil and sprinkle generously with the Collected Foods Za'atar. 
  • Place labne in a serving dish, drizzle with olive oil, and sprinkle with Collected Foods Za'atar. 
  • Serve bread with labne immediately.

NOTES

  • For a much quicker, easier version, use store-bought flatbreads reheated on the grill until crisp and blistered on both sides, about 1 minute per side. Brush with olive oil and za'atar as directed. 
  • Labne is a Middle Eastern strained yogurt. If unavailable, use strained Greek yogurt instead.
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