Grilled Flatbreads with Za'atar
Bubba Durand

Based on a recipe from Bon Appetit, May 2007

For bread:
454 grams all-purpose flour (about 4 cups)
278 grams warm water (1 1/4 C)
1 t active dry yeast
2 t coarse kosher salt
2 T olive oil

For grilling:
Olive oil & Za'atar

For Za'atar:
2 T Greek Oregano
2 T Mexican Oregano
2 T Thyme
2 T Summer Savory
4 T sumac
1/2 t sea salt
2 T sesame seeds, lightly toasted and crushed

Mix all the Za'atar ingredients in a bowl.
This makes way more than you'll need for this recipe.

Mix yeast and water and let sit for 10 minutes.
Add flour, yeast mixture, salt, and 2 T olive oil to a bread maker set on manual.
Add flour by tablespoon until the dough ball is cleaning the sides of the machine.
You can also do this in a KitchenAid Mixer with a dough hook, or even by hand if that's the way you roll.
When done, divide into 12 smooth balls.
Place on an oiled cookie sheet and cover with pam-sprayed plastic wrap.
Let rise until puffy.
Preheat grill to medium.

Press a dough ball onto a square of non-stick foil with oiled hands and flatten it to form a round, flat dough.
Sprinkle the top with Zatar.
Flop the bread onto the grill, bread-side-down and cover the grill for 1 minute.
Open and pull off the foil.
Flip and cook until the bread is cooked through and has nice grill marks. It will probably puff up, too. This is a good thing!
Place the bread into a towel-lined basket to keep warm while you grill the rest.
Repeat ad nauseum.

The Johnson Family Cookbook