If you were ever curious as to what recipe made me feel like I was back home; it would be this. Farayek Za’atar (Oregano Flatbread) has got to be one of my favorite things to eat when visiting my parents and even when visiting family overseas. The bread is just so soft yet crispy at the same time and filled with tons of oregano. Often, we paired it with homemade fresh Arabic cheese and a cup of mint tea. It is truly the best breakfast and snack.
I sat down with my mom and made this with her. I am taking every opportunity I have with her visiting me to learn more techniques and recipes to strengthen my knowledge in our cuisine. So, while I have enjoyed farayek za’atar (oregano flatbread) many times in my life; I didn’t know how to make it as good as my mom. Yesterday, I learned so much from her watching her make this in my kitchen. And I am here to share that will all of you who are intrigued to try or want a taste of home too.
What is Farayek Za’atar (Oregano Flatbread) ?
Za’atar ultimately is a seasoning blend that mainly consists of oregano, thyme, sesame seeds, and some sumac.
In this case, za’atar is referring to oregano. So, this is an oregano flatbread. Farayek referring to the type of bread being made. The oregano we use is fresh oregano that we dry ourselves then re-hydrate when rinsing in water before use. The oregano doesn’t have to be dry. It can actually be freshly picked from your garden for example but many people do dry their oregano to use all year round and have a stash in their pantry. If you don’t, you can find some at omisfood.com. Feel free to use my discount code fufuinthekitchen as well. This is in no way sponsored. I just want to help those who don’t readily have access to an abundance of dried oregano!
- 4 cups Fresh Oregano or freshly dried oregano, washed, and drained
- 1/4 cup Olive oil
- 5 cups All ourpose Flour or Bread Flour
- 1/2 cup Olive Oil
- 2 cups Warm water
- 2 tbsp Sugar
- 1 tbsp Salt
- 2 tbsp Fast Rising Yeast
Dough Part 2
- 1 cup All-Purpose Flour or Bread Flour
- 1 cup Olive oil
- To a large bowl, or your Kitchenaid bowl; add 2 cups of flour with the yeast, sugar, and salt. Gently mix then add the 2 cups of warm water. Mix very well with either with your hand or a kitchenaid dough hook.
- Cover and let this rest for 10 minutes.
- Then, add the olive oil and 3 cups of flour (one cup at a time). Knead this dough for at least 5 minutes using the dough hook or with your hands.
- Move the dough to one corner of the bowl. In the other corner, add the ingredients from dough part 2. Mix those 2 ingredients very well together using your hands until it appears to be paste like. Then, mix that into the dough. Either knead this for 5 minutes in the kitchenaid or by hand.
- Add the 4 cups of oregano that has been washed and drained to the dough. Knead for another 5 minutes either with the kitchenaid or by hand. Make into 12 even balls. Add to an oiled pan and cover for 30 minutes.
- Preheat oven to 375 F. Prep two large baking pans with either a coating of oil or parchment paper. Flatten each ball of dough to a round disc (flatbread) then add to the baking pan. Brush with some olive oil. Repeat then bake for 15-20 minutes. Bottom should be browned. Move it to the top rack and broil for a minute or two until top is ligtly browned as well.
- Enjoy warm or room temperature! This is perfect with a cup of tea or a piece of cheese and olives!