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
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
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.
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.
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.
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.