Za'atar Flat Bread

This week I am working on developing some new items for the menu at

Bridgewaters. I am testing out new herbs on the flatbreads we currently

bake in house as well as developing a new entree.

The new herb that I have been playing around with is called Za'atar . We

currently use it in a dry seasoning mixture. It comes mixed with toasted

sesame seeds, salt, thyme, oregano and sumac and adds a great flavor to

our flatbreads.  Za'atar has a distinct middle eastern flavor and is used

in anything from an olive oil spread, seasoning grilled meats and

breakfast yogurt.  I plan on planting Za'atar this season to make my own

spice blend to use in my kitchen at Bridgewaters and Twenty Four Fifth.

     I just got in a boneless Ribeye to create a new beef entree for our

events here at Bridgewaters and Twenty Four Fifth. I am planning

on doing a duck fat potato hash paired with some roasted oyster mushroom,

sautéed Portobello mushrooms and caramelized onions. Any good steak dish

needs a great sauce so I think a brandy cream sauce will go great with

the mushroom medley and the duck fat potato hash. Hopefully the girls in

sales will like what I have created.

Bridgewaters and Twenty Four Fifth

Za’atar Flat Bread                                                                             Makes 2  ½ sheet trays 18inx13in

1 lb. All Purpose Flour

2 tsp. Kosher Salt

1c. Water

½ oz. Fresh Yeast

4 Tbsp Extra Virgin Olive Oil (E.V.O.O)

3 Tbsp Za’atar Spice Blend (dried za'atar with sumac, thyme, oregano, salt and toasted sesame seeds)

In the bowl to your stand mixer mix together the water and fresh yeast.  Add the flour, salt and 2 Tbsp E.V.O.O.   With the dough hook mix on low until a dough is formed then knead for an additional 5 minutes. 

Cover the mixing bowl with plastic wrap and let it sit in a warm spot approximately 30 minutes or until the dough has doubled in size. 

Grease the two half trays with Pam or oil.  On a floured surface split the dough in two pieces and roll it out very thin to cover each tray ½ tray.  Move the dough to the ½ trays, Brush with E.V.O.O and sprinkle the Za’atar spice on top. 

Bake in a preheated convection oven at 350 for 15 minutes or until golden.  Once baked remove from oven and let cool, break into pieces and serve.