Za'atar Flatbread

This is just about my favorite flatbread, good alone, with a generous smear of hummus or Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper, and olive oil. You can make your own za'atar spice, or look for it in Middle Eastern markets, if you live in an urban area that features a good selection of ethnic food stores.

Za'atar, Lemon And Oil Topping
1/4 cup za'atar spice
1/2 teaspoon kosher salt
juice of two lemons, about 1/2 cup juice
3/4 cup extra-virgin olive oil

Bread
1 tablespoon instant yeast
2 cups lukewarm water (l00°F to 110°F)
2 teaspoons granulated sugar
2 tablespoons extra-virgin olive oil
2 cups King Arthur Unbleached All-Purpose Flour
5 cups King Arthur Unbleached Special Bread Flour
1 3/4 teaspoons kosher salt
Topping: Stir together all the ingredients in a small bowl and set aside.

Bread: Whisk together the yeast, water, and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed.

Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the fridge, several hours or overnight (or up to 3 days). Bring the dough to room temperature before shaping; it'll rise as it warms up.

Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some olive oil/za'atar mixture onto each piece of dough.

Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired, and remove from the grill. Yield: 8 large, irregular-shaped flatbreads






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