Parsley, Scallion, and Za'atar Flatbreads
These little flavorful flatbreads are perfect as a bed forfalafel, as an afternoon snack with some hummus, or even just as a side for agood salad. Bonus: They come together and can be cooking merrily in the pan in10 minutes!
Servings 6
Ingredients
- 2 cups all-purpose flour
- 1 cup full-fat plain Greek yogurt
- 2 teaspoons kosher salt
- 2 tablespoons dried parsley
- ¼ cup thinly sliced scallions
- 1 teaspoon freshly ground black pepper
- 1 teaspoon zaatar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1-2 tablespoons water
Instructions
- In a large bowl combine all of the ingredients except for the water. Stir well. If the mixture doesn’t want to form a ball, add the water until it does. The mixture should be tacky to touch, but not overly sticky.
- Preheat a medium cast iron skillet over medium heat while rolling out the dough. (There’s no need to put oil in the pan, these are going to be just cooked in a dry pan.)
- Roll the dough into an approximately 6-inch log and cut into 6 pieces.
- Lightly flour your work surface. Roll each piece of dough out to an approximately 7 inch thin oblong shape.
- When the pan is hot, add your first flatbread to the pan. Cook undisturbed for 1-1 ½ minutes, or until browned on the bottom. Flip, and cook for an additional 1 minute.
- Repeat with the rest of the flatbread.
- Serve warm, or let cool completely and store in an airtight plastic bag for container at room temperature for up to 2 days.
Notes
To freeze: Place waxed paper in between the breads and freeze in an airtight plastic bag for up to 2 months.