NAVAJO FLATBREADS WITH SUMAC ZA'ATAR
A cross between Indian naan and Mexican tortillas, these traditional Navajo flatbreads are made with RawSpiceBar's sumac spice & herbs blends.
Provided by RawSpiceBar
Categories Breads
Time 35m
Yield 2 persons, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's Sumac Za'atar.
- Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
- Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
- Once kneaded, allow to rest for 10-15 minutes.
- Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
- Divide the dough into 10 pieces, forming each into a ball.
- Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
- Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
- Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
- Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar's Sumac Za'atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!
Nutrition Facts : Calories 1860.6, Fat 84.1, SaturatedFat 11.7, Sodium 3424.9, Carbohydrate 241.8, Fiber 8.5, Sugar 0.8, Protein 32.3
NAVAJO FLATBREADS WITH SUMAC & HERBS
A cross between Indian naan and Mexican tortillas, these traditional Navajo flatbreads include a sumac spice & herb twist, perfect for sopping up pozole. We've created a tangy sumac and herb blend for these light and fluffy Navajo flatbreads, which are perfect for sopping up delicious broth and chunks of vegetable or beef from our New Mexican posole. The New Mexican inspired herbs included in the monthly box include Mexican oregano, sage, rosemary, and fennel plus a tangy, peppery twist of sumac spice, peppercorns and cinnamon. Apparently, in the old days, if a Navajo woman couldn't whip up a batch of fluffy flatbreads, her marriage chances were low. Luckily, these are super easy to make.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's sumac spice & herbs together.
- Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
- Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
- Once kneaded, allow to rest for 10-15 minutes.
- Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
- Divide the dough into 10 pieces, forming each into a ball.
- sing the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
- Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
- Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
Nutrition Facts : Calories 374.8, Fat 10.9, SaturatedFat 1.5, Sodium 428.9, Carbohydrate 60, Fiber 2.1, Sugar 0.2, Protein 8.1
NAVAJO FLATBREADS WITH SUMAC ZA'ATAR
Number Of Ingredients 4
Steps:
- Mix flour, baking powder, salt, and 1/2 of RawSpiceBar's Sumac Za'atar.
- Slowly pour in the olive oil, mixing while pouring. Add the warm water and mix again until the dough comes together into a ball.
- Knead dough continuously for 5-10 minutes. Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
- Once kneaded, allow to rest for 10-15 minutes
- Transfer the risen dough onto a floured surface. Punch to allow accumulated air to escape.
- Divide the dough into 10 pieces, forming each into a ball.
- Using the heels of your hands, flatten the balls from either side. Use your thumb and index finger to fully flatten and stretch the dough into a 6″ diameter.
- Turn the grill or cast iron pan, if you have one, to medium high heat. Brush with oil.
- Add the flatbreads a few at a time, allowing space between each. Leave for 2-3 minutes until golden brown and slightly puffy on either side.
- Sprinkle finished flatbreads with remaining 1/2 of RawSpiceBar's Sumac Za'atar packet or add spices to olive oil and dip flatbreads in as you eat. Serve as soon as they are ready- these flatbreads are best right out of the pan. Dip them in the broth of your posole, roll them up with chunks of veggies or meat or dip and, most importantly, be creative- enjoy!
MANAQEESH (ZA'ATAR FLATBREADS)
Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians - but they're excellent any time of day. Most often topped with a za'atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za'atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.
Provided by Reem Kassis
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 2h30m
Yield 6 manaqeesh
Number Of Ingredients 9
Steps:
- Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another 1/4 cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
- Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
- Meanwhile, make the topping: Combine the za'atar and olive oil in a bowl and mix well.
- Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn't dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
- Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za'atar mixture on top, leaving a narrow border along the perimeter and pressing the za'atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
- Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
- Serve as soon as they're cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.
GRILLED FLATBREADS WITH ZA'ATAR
Provided by Bill Granger
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
- Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
- Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za'atar. Serve warm or at room temperature.
LAMB FLATBREAD WITH ZA'ATAR
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za'atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za'atar version, omit the lamb topping altogether.
Provided by David Tanis
Categories dinner, lunch, breads, appetizer, side dish
Time 2h30m
Yield 8 (6-inch) flatbreads
Number Of Ingredients 26
Steps:
- Make the dough: In a large mixing bowl or the bowl of a stand mixer, dissolve yeast and sugar in water. Stir in 1 cup flour to form a thin batter. Leave to rest until mixture is bubbly, about 20 minutes.
- Add remaining flour, olive oil and salt. Mix until dough comes together, then knead until smooth, about 5 minutes. The dough should be soft and a bit sticky; dust lightly with flour as necessary. Return dough to bowl, cover and let rise until doubled, about 1 hour. (Alternatively, put dough in a resealable plastic bag and refrigerate overnight.)
- Meanwhile, prepare the filling: Put 3 tablespoons olive oil in a wide skillet over medium-high heat. When oil is hot, add onions, season generously with salt and stir to coat. Cook, stirring, until softened and nicely browned, 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
- Add lamb to skillet and mash into onions with a large spoon until crumbled. Sprinkle with salt, then stir in pepper, clove, allspice, cayenne, cumin, coriander, cinnamon, sumac and pomegranate molasses. Turn heat to low and stir to combine. Cook for 5 minutes, until meat is just cooked through. Transfer mixture to a rimmed baking sheet and spread out to cool. (You will have a bit more lamb filling than you need - it's good on buttered toast for a cook's treat.)
- Heat oven to 450 degrees. Punch down dough and divide into 8 2 1/2-ounce pieces. Knead each piece into a ball. Cover with a damp towel and let dough rest 20 to 30 minutes, then roll thinly or stretch each piece into a 6-inch round. Make the dough as thin as possible.
- Arrange 4 rolled-out dough rounds on a parchment-lined baking sheet. Brush each with a generous amount of za'atar-oil mixture over dough (all the way to the edges or you'll get a puffed up "lip"). Make a layer of thinly sliced or crumbled feta, then sprinkle 1/4 cup of the cooled lamb mixture over the entire surface. Sprinkle on a few pine nuts, if using. Press topping down with the palm of your hand.
- Bake 4 flatbreads at a time, on the upper rack of the oven, for 5 to 8 minutes or until puffed and lightly browned. The dough should still be soft and pliable, not crisp. Serve hot or at room temperature, garnished with parsley, mint and cilantro leaves, whole or roughly chopped.
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