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Recipe Category: Sandwich
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Ingredients
Makes 8-10
FLATBREAD:
- 4 cups (500g) all-purpose (plain) flour
- 7g sachet easy-blend dried yeast
- 1½ tsp sea salt
- 1 tsp superfine (caster) sugar
- generous 1 cup (250ml) warm water
- 1½ tbsp olive oil
- za’atar (available from middle eastern stores)
- olive oil
- fresh mint leaves, roughly chopped
- fresh flat-leaf parsley leaves, roughly chopped
- tomatoes, seeded and finely chopped
- red onion, finely chopped
- pickled turnips or other pickled vegetables, drained and sliced labneh or plain yogurt
Method
- To make the flatbread, combine the flour, yeast, salt, and sugar in a large mixing bowl.
- Gradual y add the warm water, mixing until you have a soft dough.
- Knead for about 5 minutes on a lightly floured surface, gradual y adding the olive oil as you do so.
- Rub a bowl with a little oil and place the dough in it.
- Cover with a clean dish towel and let rise in a warm place for about 3 hours, until doubled in size.
- Once risen, gently punch down (knock back) the dough and knead again for a few minutes.
- Divide the dough into 8-10 pieces, then rol out into flatbreads, each about ¼in (5mm) thick.
- Cook the flatbreads, 1 or 2 at a time, in a hot, dry large skil et for about 3 minutes on each side, until brown spots appear in places.
- The cooked flatbreads can be kept warm in a low oven while you cook the remainder.
- To assemble the sandwiches, mix some za’atar with a little olive oil to make it easier to spread and brush it onto each flatbread while stil warm.
- Top with mint and parsley leaves, some chopped tomato and red onion, and some sliced pickles, then dol op with labneh.
- Sprinkle with sumac, wrap, and eat posthaste.
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