inthekitchen
Za ’ atar Saj at Les Saj Biting into a warm freshly baked saj flat bread it is easy to be smitten by the doughy delicacy essential to Lebanese cuisine . Saj , the dome shaped cooking vessel producing a large flat bread of the same name , is also the inspiration for chef Adam Tayfour ’ s foray into bringing Middle Eastern specialties to Winnipeg ’ s fast casual dining scene at Les Saj . Since the door opened , za ’ atar , the gloriously fragrant spice topping , has found a loyal following for its earthy , herbal , tangy blend morning through night .
Photography by Ian McCausland
INGREDIENTS Flat Bread 2 tsp active dry yeast 1 Tbsp sugar 1 1 / 4 cups warm water ( about 110 to 115 ° F ) 3 1 / 2 cups all purpose flour 1 / 2 tsp salt oil , for coating dough olive oil 1 Tbsp za ’ atar spice
Za ’ atar 1 Tbsp thyme , crushed 1 Tbsp oregano , crushed 1 Tbsp cumin 1 Tbsp coriander
1 Tbsp sesame seeds , toasted 1 Tbsp sumac 1 / 2 tsp salt
METHOD Flat Bread 1 . Put yeast in 1 / 4 cup of the water ; add sugar and let stand for 10 minutes . Sift flour and salt into a warm bowl . Form a well in the center . Pour in yeast mixture and remaining warm water . 2 . Begin to mix by hand , adding remaining flour as needed . Turn out onto a floured surface , and knead for about 10 min , until smooth and no longer sticky . 3 . Oil a large bowl . Place dough in bowl , and turn to coat with oil .
4 . Cover with a damp cloth , and put in a warm place free of drafts for 1 1 / 2-2 hours . Dough should be doubled in bulk . Knead for a few minutes then divide into balls about 2 1 / 2 inches in diameter . Roll balls into circles on a lightly floured surface with floured rolling pin , or flatten into circles with hand . 5 . Flip the flattened dough on a curved hot surface ( similar to an upside down wok ). Bake for less than a minute on one side , then flip to cook the other side . 6 . Mix za ' atar and olive oil . Spread on a warm saj bread .
Za ’ atar Combine all ingredients and store in an airtight container at room temperature .
ciao ! / aug / sep / two thousand twenty-three 17