Perfectly Tender Flatbreads

To make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flatbread mix, water, 3 tablespoons (37g) of the olive oil, and the yeast. Knead the dough for 5 minutes on low speed. (See “tips,” below for details on mixing by hand.) 

Drizzle the remaining 2 tablespoons (25g) olive oil over a rimmed baking sheet (13" x 18" half-sheet pan) and distribute evenly.   

Scoop the dough onto the oiled pan and divide it into 8 pieces (about 95g each). The dough will be soft and slightly tacky; that’s OK.  

Round each piece into a ball and turn to coat all sides with olive oil. Let the dough rise, uncovered, for 30 minutes; the dough will become puffy. 

To cook the flatbreads: Toward the end of the rise time, preheat a heavy skillet or grill pan over medium heat (350°F to 375°F).  

Gather the dough balls onto one side of the baking sheet. On the other side of the baking sheet, work with one piece of dough at a time: Gently flatten and pat the dough into a circle 6" to 7" in diameter. 

Transfer the shaped flatbread to the preheated skillet and cook for 1 1/2 to 2 minutes on one side, or until golden brown, then flip and cook for another 1 1/2 to 2 minutes.  

Repeat with the remaining dough, keeping the cooked flatbreads warm by stacking and wrapping them in a clean kitchen towel as you work. 

If desired, brush the cooked flatbreads with melted butter and sprinkle with the Za'atar Herb Blend or topping of your choice before serving warm. For maximum flavor, brush the both sides of each flatbread with butter.

Storage information: Allow any leftover, un-brushed flatbreads to cool completely, then store in an airtight container at room temperature for several days; freeze for longer storage. To reheat, wrap in foil and place in 350°F oven until warm, 10 to 15 minutes. Then brush with melted butter and top as desired before serving warm.