Sasha’s Middle Eastern Flatbreads *

a photo of middle eastern flatbreads


For topping


  1. Dissolve the yeast and honey in half the tepid water. Leave it for a few minutes - it should bubble up slightly
  2. Dry fry the cumin and coriander till the aromas are released – a few minutes. You don’t want them to burn
  3. Crack the cumin and coriander a little in a pestle and mortar
  4. Put the flour in a large bowl, add the salt and the toasted cracked cumin and coriander seeds
  5. Make a well in the middle of the flour and seed mixture, and pour in the dissolved yeast mixture
  6. Incorporate the flour and yeast mixture with circular movements with your fingers. Add the rest of the tepid water, till the dough is slightly moist, but hangs together
  7. Different flours are different, so don’t worry if you have to add a little more flour/water
  8. Knead for five minutes or so. This is both relaxing and good for the dough. Fold it into one final roundish shape, ready for proving
  9. Leave the dough to prove – there are two options. One is to put it on a baking tray or bread board and leave it (covered in a clean tea towel). The other is to lightly oil your mixing bowl (don’t worry if it’s a little floury) and put the dough back in there, covered in a tea towel
  10. Leave the dough for 40 minutes or so in a warm place – it should double in size
  11.  This is an ideal time to prepare the other parts of your meal (as if you needed me to tell you that)
  12. Knock the air out of the dough with your hands, and then divide up into…. A lot of pieces. I usually make 30 or so, but it depends
  13. Roll each piece into a ½ cm thick piece, use a pasty brush to brush with a little olive oil, and sprinkle some za’atar on top
  14. Cook a batch at a time, directly on the bars of your preheated oven at 230C/450F – they take about 5 or 6 minutes. They also make your oven completely covered in flour
  15. Fabulous served warm from the oven with good quality olive oil, humous, or roasted red pepper dip

* this recipe is based in a Jamie Oliver recipe, although it is now neither Moroccan or with chick peas

** Za’atar is a sumac-based middle eastern herb mixture that you can buy from Seasoned Pioneers, or a in a Lebanese shop, if you live in Kilburn. Don’t just buy sumac, it’s the blend that makes the difference

sashinka divider