RECIPE: Za’atar & Kefir Flatbread

This fluffy flatbread is made using Kefir (fermented milk or non dairy milk) which gives the bread a
lovely tang, and seasoned with the middle eastern spice blend Za’atar.

– 200g Self-raising flour
– 1 tsp baking powder
– 1 tbsp Za’atar
– ½ tsp salt
– 1 tbsp olive oil, plus extra for brushing.
– 175g Kefir

Step 1:
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon,
then use clean hands to pat and bring everything together

Step 2
Dust a work surface with flour, then tip out the dough. Knead for 3 to 5 minutes,
(you might need to dust your hands in a bit more flour if it’s feeling sticky) until it
feels smooth and elastic. cut into four pieces, form into balls.

Step 3
Dust your rolling pin with flour, and roll out to approx. 8-9” diameter, flipping as
needed making sure to add more flour if you feel anything sticking. 

Step 4
Place a large non stick frying pan on a medium heat and allow to heat for a
minute – you can simply toast these dry or if you like you can also brush the pan
with a tiny bit of oil which adds a bit of crispness to the edges.

Cook for 1-2 minutes each side or until starting to bubble and puff up. Brush one side with a
little oil and sprinkle with a little extra Za’atar before serving.

Step 5:
Serve stuffed with your favourite fillings (chargrilled purple sprouting broccoli,
feta and preserved lemon with a drizzle of garlicky yoghurt is good…) as a side
dish, mezze or part of your breakfast.

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