Spread 1 tablespoon za’atar mixture on each dough round. Cover with plastic wrap, and let stand at room temperature until slightly puffy, about 1 hour.

At Fallous' restaurant, Au Za'atar, they sprinkle it on a flatbread called Manoushet Za’atar. Fattoush salad made with greens, tomatoes, cucumbers, radish, onions, and a lemon-sumac vinaigrette ...

Turn the flatbread and brush with garlic oil and sprinkle with za’atar, about 1 tablespoon. Cook until lightly browned on the bottom, about 2 minutes. Transfer to a cutting board.

How Manakish Oven & Grill Is Redefining Palestinian Cuisine One Za’atar-Dusted Flatbread At A Time By Chelsea Davis, Contributor. ... Chelsea Davis is a SF based journalist covering food, drink ...

Manaesh, a flatbread with a thick topping of za’atar, is as ubiquitous for breakfast as donuts are here. I got my first taste of za’atar as a child growing up in Pasadena in the ‘70s.

This is it. The herby za’atar flatbread that convinced Reem Assil to quit her job as a community organizer all those years ago and open an Arab street corner bakery in Oakland.

The flatbread, flipped once, cooks for a few minutes until lightly browned and pliable. Then, still warm, it is brushed generously with the Middle Eastern spice blend called za’atar, which is ...

Meanwhile, preheat oven to 400 degrees and lightly grease two sheet pans. Stir together za’atar and olive oil in a small bowl. Divide dough into thirds and shape each piece into a ball.

Za’atar blend: 3 tablespoons sesame seeds, toasted 2 tablespoons dried thyme 1 tablespoon dried oregano 1 tablespoon sumac 1 tablespoon sea salt For the Flatbread: 1 ½ cups all-purpose flour ...

At Fallous' restaurant, Au Za'atar, they sprinkle it on a flatbread called Manoushet Za’atar. Fattoush salad made with greens, tomatoes, cucumbers, radish, onions, and a lemon-sumac vinaigrette ...