Goat's cheese za'atar flatbread

Goat's cheese za'atar flatbread

By
From
New Feast
Makes
2 loaves
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Griddled flatbreads
50ml extra-virgin olive oil
150g goat's cheese, roughly broken
2 teaspoons za'atar
1 teaspoon sumac
1/3 cup fresh oregano
salt flakes
freshly ground black pepper

Method

  1. Follow the recipe to make the dough.
  2. After punching down the dough, divide it in half and roll each portion into a flattish oval, about 30 cm x 18 cm and 2 cm high. Transfer to a heavy-based oven tray and set aside in a draught-free spot for around 30 minutes.
  3. Brush the surface of each loaf liberally with extra-virgin olive oil. Make indentations in the surface and push in the pieces of crumbled goat’s cheese. Sprinkle each loaf with za’atar and sumac and scatter on the oregano leaves. Season with salt and pepper and bake for 12–15 minutes, or until golden brown. The loaves should sound hollow when tapped on the base. Transfer to a wire rack and cool.
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