Grilled Pita With Za’atar

0 0 3 minutes read

Bake these chewy flatbreads from Lior Lev Sercarz, the chef and owner of New York City spice shop La Boîte, then finish them off on a hot grill or grill pan, brushing with a fragrant mix of za’atar, olive oil, and lemon zest and juice right before serving.

Featured in “The Promised Land” by Gabriella Gershenson in theMay 2013 issue. See more recipes and stories fromIssue 156.

Ingredients

1 Tbsp. sugar
One ¼-oz. package active dry yeast (2¼ tsp.)
1 Tbsp. kosher salt, plus more
4 cups bread flour, plus more for dusting
⅓ cup olive oil, divided, plus more for greasing
½ cup za’atar
1 Tbsp. finely grated lemon zest
2 Tbsp. fresh lemon juice

Instructions

Step 1

In a small bowl, stir together the sugar, yeast, and ½ cup of water heated to 115°F. Set aside until foamy, about 10 minutes. Meanwhile, in a stand mixer fitted with a dough hook, stir together the salt and 1 cup of warm water until the salt is dissolved. With the mixer on medium-low speed, slowly add the flour in 3 batches, starting and ending with the flour and alternating with the yeast mixture, and beat until combined. Add 2 tablespoons of the oil and beat until a soft, sticky dough forms. Turn the dough out onto a floured surface and knead until smooth, 5–10 minutes. Shape the dough into a ball and place in a lightly greased bowl. Cover loosely and set aside in a warm place until doubled in size, about 1 hour.

Step 2

Punch down the dough, turn it out onto a lightly floured surface, and knead, adding more flour as needed if the dough is too sticky, for 5 minutes. Divide the dough into 6 pieces and roll each piece into a ball. On a parchment-lined baking sheet, arrange the dough balls and cover loosely with plastic wrap. Set aside in a warm place until doubled in size, 20–25 minutes.

Step 3

Meanwhile, position a rack in the center of the oven and preheat to 350°F.

Step 4

Dust one dough piece heavily with flour and roll into a 7-inch round about ⅛ inch thick. Transfer to a parchment-lined baking sheet. Repeat with two more dough pieces. Bake the pitas, flipping once, until puffed, 3–5 minutes. Transfer the pitas to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough.

Step 5

In a small bowl, stir together the za’atar, lemon zest and juice, and remaining oil. Season to taste with salt. Heat a grill or grill pan to medium-high. Working with one pita at a time, grill, flipping once, until puffed and charred in spots, 2–3 minutes. Transfer to a platter and brush generously with the za’atar mixture.

In a small bowl, stir together the sugar, yeast, and ½ cup of water heated to 115°F. Set aside until foamy, about 10 minutes. Meanwhile, in a stand mixer fitted with a dough hook, stir together the salt and 1 cup of warm water until the salt is dissolved. With the mixer on medium-low speed, slowly add the flour in 3 batches, starting and ending with the flour and alternating with the yeast mixture, and beat until combined. Add 2 tablespoons of the oil and beat until a soft, sticky dough forms. Turn the dough out onto a floured surface and knead until smooth, 5–10 minutes. Shape the dough into a ball and place in a lightly greased bowl. Cover loosely and set aside in a warm place until doubled in size, about 1 hour.
Punch down the dough, turn it out onto a lightly floured surface, and knead, adding more flour as needed if the dough is too sticky, for 5 minutes. Divide the dough into 6 pieces and roll each piece into a ball. On a parchment-lined baking sheet, arrange the dough balls and cover loosely with plastic wrap. Set aside in a warm place until doubled in size, 20–25 minutes.
Meanwhile, position a rack in the center of the oven and preheat to 350°F.
Dust one dough piece heavily with flour and roll into a 7-inch round about ⅛ inch thick. Transfer to a parchment-lined baking sheet. Repeat with two more dough pieces. Bake the pitas, flipping once, until puffed, 3–5 minutes. Transfer the pitas to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough.
In a small bowl, stir together the za’atar, lemon zest and juice, and remaining oil. Season to taste with salt. Heat a grill or grill pan to medium-high. Working with one pita at a time, grill, flipping once, until puffed and charred in spots, 2–3 minutes. Transfer to a platter and brush generously with the za’atar mixture.

Keep Reading

Arayes (Meat-Stuffed Pitas)

Fava Bean, Radish, and Pomegranate Fattoush

Adana Kebabs (Turkish-Style Ground Lamb Skewers)

Adana Kebabs (Turkish Ground Lamb Skewers)

Lamb and squash fatteh in a shallow bowl, layered with chickpeas and pita chips and topped with tahini-yogurt sauce, sliced almonds, herbs, and pomegranate seeds.