GRILLED FLATBREADS WITH ZA'ATAR

Grilled Flatbreads with Za'atar image

Provided by Bill Granger

Yield Makes 6 servings

Number Of Ingredients 7

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1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
3 cups (or more) all purpose flour
2 teaspoons coarse kosher salt
5 tablespoons (about) olive oil, divided
2 tablespoons za'atar*
*Available at specialty foods stores and Middle Eastern markets, and online at adrianascaravan.com.

Steps:

Place 1 1/4 cups warm water in small bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 10 minutes. Whisk 3 cups flour and salt in large bowl. Add yeast mixture and 2 tablespoons oil. Using wooden spoon, mix until sticky dough forms. Turn out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if very sticky, about 6 minutes.
Oil another large bowl. Add dough; turn to coat. Cover with plastic wrap. Let dough rise until doubled in volume, about 1 1/2 hours. Punch down dough; divide into 6 pieces. Shape each piece into ball. Roll out each on lightly floured surface to 7x4-inch oval.
Prepare barbecue (medium-high heat). Grill each flatbread until cooked through and golden, about 4 minutes per side. Transfer hot flatbreads to board. Brush with olive oil; sprinkle with za'atar. Serve warm or at room temperature.