For those that read my blog post last week, I started on a Mediterranean kick with some delicious healthier hummus. I guess I am missing the flavors of the Middle East, time to go for a visit! This week I thought I would continue with some more favorites from the Middle East. Today I am sharing a super special recipe for a dough that this grain-free and amazing to make Zaatar bread delight.
You can actually use this dough for just about anything from pizza, to flat breads, to pitas, and even sweets like cinnamon rolls. A great versatile dough made with a mixture of grain-free flours and a few other ingredients. Pure and simple, and to me it’s the best grain-free dough I have ever tasted. It’s hard to believe it is not flour, and good for you.
Normally I use this dough for pizza crust, however recently I decided to switch things up a bit. I was in the mood for some Middle Eastern flavors, and created this delicious treat. A delicious grain-free zaatar bread.
What is Zaatar
Zaatar is pronounced zah-tar. The name comes from the Arabic word for thyme. However, it is not just thyme, zaatar is actually a blend of spices that dates back to medieval times, and is common in all the countries of the Middle East. Zaatar is a simple blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. It’s flavor is herby and pungent and adds amazing flavor to a variety of recipes.
Traditionally this spice is used as a topping on hummus or labane, which is a creamy sour cheese made from yogurt. Alternatively it is great when mixed with olive oil, as a dip for pita bread, like the Italians dip bread into balsamic vinegar and olive oil. In addition, many chefs have taken this blend to a new level in modern cooking, and use it with meats, breading for chicken or salads.
Try it out for yourself and how you like it. I love to make this Zaatar bread delight and serve it with hummus and tahini, another delicious sauce made of sesame paste. If your not sure about zaatar bread delight, definitely try the dough for pizza or flatbread, you won’t be disappointed. Happy cooking!
INGREDIENTS
For the dough:
1 cup blanched almond flour
1 1/2 cups tapioca flour plus more for dusting
3/4 cup arrowroot flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 egg
1 Tablespoon olive oil
1/2 cup warm waters
1 Tablespoon honey
1 Tablespoon active dry yeast gluten free (I use this one)
For Zaatar:
2 tbsp. dried thyme
1 tbsp. toasted sesame seeds
2 tbsp. dried marjoram
1 tsp. sea salt
2 tbsp. sumac
1 tbsp. dried oregano
Directions
In a small bowl, pour dry yeast and honey. Then add warm water. Stir well and set aside for 2-3 minutes for yeast to activate. It should start to bubble and grow after a few minutes. If you prefer not to use yeast you can omit it and add 2 tsp. of baking powder, but it won’t taste the same!
In a mixing bowl, whisk together almond flour, tapioca flour, arrowroot, xanthan gum and salt. Whisk until all lumps are removed. You can omit the xanthan gum however the dough will not be as soft and chewy.
Mix in yeast mixture, egg and olive oil until well combined. Dough should be soft like play dough.
Cover dough with a towel until ready to use. This dough can be used for making pizza, pita pockets, cinnamon rolls and hand pies.
When ready to use, roll out between 2 baking sheets of parchment paper. To make zaatar bread I like to take a medium size bowl and place it on dough to cut out perfect little circles, like an individual pitas. Make several round circles until dough is finished. You should get about 7-8 rounds.
If you don’t have patience or time for this just roll out 1 big circle, like a flat bread or pizza.
Then brush olive oil on dough, and sprinkle with zaatar. Bake at 375 F for 15-20 min and edges are golden. Once done, you can drizzle tahini over top or use to dip in hummus.
For Zaatar:
It is pretty easy to find zaatar in the supermarkets, however if you want to make it yourself here is the recipe.
In a small bowl, combine spices. Don’t forget to toast sesame seeds first by placing them into a small pan on medium heat and lettering them toast. They will start to brown and pop when done. Be sure to watch them carefully as they burn easy.
Mix well and use as needed. This will make about 1/4 cup, and can be kept in an air tight container for future use.
