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Recipes

Recipe: Baked feta with za'atar spiced flatbread

Turn simple bread and cheese into a standout supper with Middle Eastern vibes

July 20, 2023 06:30
Baked Feta Flatbread
Photo: Dan Jones
1 min read

Cook: 15 minutes

Serves: 6 - 8

You can make this with bought flatbreads, but if you have time to make them from scratch, you won’t regret it. They’re simple to make but you need 1½ hours proving time. The za’atar makes 100g so transfer any leftover to a clean jar and store in a cool, dark place for up to six months.


Method

  • If making your own, get started on the flatbreads. Tip the flour into a large mixing bowl and add the salt and spices on one side and the yeast on the other. Combine the yoghurt and the water, pour into the bowl and mix into the flour to form a dough. Cover the bowl with a damp tea towel and leave to swell for 45 minutes.

  • To make the za’atar: mix the ingredients by hand in a bowl.

  • Meanwhile, slice the carrots into ribbons with a swivel-head peeler. Put in a bowl. Bring the vinegar to a simmer with the salt, sugar and za’atar, and pour over the carrots. Set aside to pickle.

Ingredients

400g feta
2 tbsp vegetable, sunflower or rapeseed oil
1 tbsp za’atar
Zest of 1 unwaxed lemon
Generous pinch of salt
Coriander leaves, to garnish
Flatbread:
400g strong white flour
10g salt
2 tsp za’atar
1 x 7g sachet (1 tsp) fast-action yeast
120g yoghurt
150ml lukewarm water
Quick pickle carrots:
3 carrots, peeled
100ml cider vinegar
1 tbsp table salt
1 tsp granulated sugar
2 tsp za’atar
Za’atar:
37g sesame seeds
37g sumac
9g dried thyme
5g dried marjoram
5g dried oregano
7g salt