za’atar + honey yogurt flatbreads
Oftentimes, the first thing people ask me when I say I have a toast Instagram is, “oh, do you make your own bread too?” They almost always assume I’m whipping out sourdough loaves like I own a bakery. When I say no, sourdough scares me, they look at me like I have two heads. “How does sourdough scare you?”
And the answer to that is the same answer to why I don’t own pets or why I don’t have kids yet. I don’t want to be responsible for keeping something alive right now, whether it’s a literal human or a flour monster growing in my fridge. I’m 27, sleep until noon on the weekends, and need 2.5 coffees to get me through the day. I don’t need to feed a bubbly smelly container once a week too!
So I resort to relying on dry active yeast to fill my desire for home-baked bread, which is where these za’atar and honey yogurt flatbreads come in. They are gloriously fluffy, perfect when warm, and don’t require a 13-step shaping routine and fancy tools to make. A bowl, a wooden spoon, a nonstick skillet, and some simple ingredients is all you need.
prep time: 1hour 30 minutes | cook time: 30 minutes
INGREDIENTS
3 tsp. (or 1 packet) dry active yeast
2 tsp. honey
3/4 cup warm water
3 cups all-purpose flour
1/2 cup greek yogurt, sour cream, or labneh
2 tbsp. olive oil
1 tbsp. za’atar (I like this brand)
1 tsp. kosher salt
DIRECTIONS
In a medium-sized mixing bowl, whisk together yeast, honey and warm water. Allow to sit for about 5-10 minutes or until frothy.
Add in remaining ingredients and mix with a wooden spoon until a shaggy dough forms. It’s ok if it’s not perfect! Cover the bowl with plastic wrap and a towel and let it sit in a warm location in your kitchen until dough doubles in size, about 1 hour, but can take up to 2 hours.
Turn dough out onto a well floured surface and cut into 8 equal-sized pieces. Roll each piece into a ball and set aside to rest for about 10 minutes.
Heat a nonstick skillet on medium-high heat. Take one dough ball and flatten with your palm, then roll out into a circle 1/8” thick using a floured rolling pin. Add a touch of olive oil to the skillet, then add flatbread, flipping until one side is cooked, about 3-4 minutes or until lightly browned. Repeat with remaining dough balls and store finished flatbreads in a kitchen towel to keep warm.
Serve however you’d enjoy best - as a pita with delicious dips, as the base of a pizza, or as a breakfast flatbread with a jammy egg and avocado. Store any leftovers in the fridge for up to 3 days.
