This griddle bread from Jordanian village cooking gets a sharp, spicy flavor from za’atar and red pepper flakes. Bubbles forming as the dough cooks on the griddle indicate that it has been rolled to the right thinness.
Knead the flour, water, fresh yeast, and salt into a smooth dough. Let it rest for 10 minutes.
Roll the dough into a round as thinly as possible.
Mix the olive oil, za’atar, and red pepper flakes and spread the mixture over the dough.
Cook on a griddle or cast-iron skillet for 4 minutes per side.
Roll the dough as thinly as possible; if it is too thick, the center may stay raw while the edges burn on the griddle. Allergens: contains wheat (gluten) and sesame (in the za’atar blend).
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