How To Make Zaatar Bread. Turn it on to the work table, press it, sprinkle with flour and roll into a thin square. Green zatar (a middle eastern spice, will discuss later) 2 large tablespoons of sourdough starter (say 1/3 cup) [note:
Cut the square into smaller squares. Dip it in olive oil. I do not use commercial yeast and opt for sourdough leavening.
However, you’d also have to reduce the amount of water in the recipe by the same amount. Another option is to replace powdered milk with an equal amount of liquid milk. Lahey calls for 1/2 tsp of instant active yeast in all of his recipes in the my bread book.] 1 1/2 sea salt.
Remove the manakish za’atar from the oven and allow it to cool slightly. In a large bowl with a lid, combine the milk, yeast, honey, eggs, butter, flour, and salt. Written by the masterclass staff.
Grease an 8″ round tin. Tear off a piece of bread. Dip it in the za'atar.
Work the mixture with your hands. Depending on the size of the pita breads and your personal preference, use more za’atar and olive oil for a thick coating. Turn it on to the work table, press it, sprinkle with flour and roll into a thin square.
How to make zaatar swirl bread: Preheat oven to 200°c once the proving is done. Add 1 tablespoon olive oil and knead into a soft dough.
