Za’atar Flatbreads with red pepper dip

Serves 6

Ingredients:

300g plain flour
1/2 tsp. fine sea salt
1/2 cup boiling water
1/4 cool water
1/4 cup plain flour
1/4 cup Extra virgin olive oil
3 Tbls. good za’atar

For the dip:

2 red capsicum
2 cloves garlic, peeled
1/4 cup of heaped walnuts, toasted
2 Tbls. Extra virgin olive oil
1 tsp. toasted cumin seeds, ground
1 tbls. aleppo chili flakes
1/2 tsp. smoked paprika
1 Tbls. lemon juice
1 Tbls. pomegranate molasses
salt, to taste

To serve:

crudites (radish, cucumbers, snap peas etc)
feta cheese

Method:

To make the flatbreads:

Combine 300g flour and 1/2 tsp. salt in a mixing bowl and add in the boiling water and then the cool water and mix using a fork. It will be shaggy. Tip out onto a clean bench and knead until the dough comes together and is fairly smooth, about 5 minutes. Wrap in a damp cloth and allow to rest for 30 minutes. While that rests combine the 1/4 cup of flour and olive oil and za’atar and stir to combine and set aside. Divide the dough into 6 even pieces and roll into a rough rectangle using flour to help so the dough doesn’t stick to your bench. Roll as thin as you can and then spread 1/6th of the za’atar mix and roll the dough up into a tight little cigar and then roll that into a rosette. Place on a baking paper lined tray and repeat with the other 5 dough pieces. Cover with a damp cloth again and allow to rest another 30 minutes. Then, roll out thinly again but not as thin as last time. The finished diameter should be approximately 18cm. Heat a pan over medium high heat and cover the base with olive oil. Fry the flat breads in the oil for a couple minutes per side or until crispy and browned. Sprinkle with flaky sea salt and set aside. Repeat with remaining flat breads. These are delicious at room temperature if you want to make them ahead.

To make the dip:

Char the peppers over an open flame or outdoor grill or under your broiler in your oven until the skin is almost all blackened and the flesh is tender. Place into a bowl and cover and allow to cool and steam at the same time. Peel the peppers and discard the black skin, stem and seeds. In a mortar and pestle or a food processor crush the garlic into a fine paste with a pinch of salt and then add the walnuts and crush those as well leaving a few chunks for texture. Add in the peppers and do the same. Stir in the remaining ingredients and season to taste.

Serve the flat breads with the dip, crudites and crumbled feta cheese.