Yield: three 8-inch breads
Cook’s notes: This recipe is adapted from one in Saveur magazine.
2 teaspoons instant yeast
3 cups unbleached all-purpose flour (plus a few more tablespoons if needed)
1/2 teaspoon coarse (kosher) salt
1/2 cup milk, heated to lukewarm
1/2 cup canola or other vegetable oil
1/4 cup za’atar
1/3 cup olive oil
In a large bowl, whisk together yeast, flour and salt. Stir in milk and canola oil. Knead until smooth, either by hand on a lightly floured surface for about 10 minutes or at medium speed of a stand mixer for about 3 minutes, adding flour a tablespoon at a time if dough is too sticky to work. Press a large piece of plastic wrap directly onto the dough and let it rise in the bowl until doubled, about 1 hour (when a finger lightly pressed into the dough leaves an indentation that does not spring back, dough is doubled).
Meanwhile, preheat oven to 400 degrees and lightly grease two sheet pans. Stir together za’atar and olive oil in a small bowl.
Divide dough into thirds and shape each piece into a ball. Roll out a ball on a lightly floured surface into an 8-inch round (don’t worry if it doesn’t look perfect) and transfer to a baking sheet. Dimple round all over with fingertips and brush with olive oil mixture; repeat with remaining dough balls.
Bake flatbreads until lightly browned and crisp around the edges, swapping pans from top to bottom midway through if needed, about 10 to 15 minutes. Serve warm.
