I planted fresh zaatar just to make this recipe from it. I bit overboard, but totally worth it. This is a Palestinian pastry, and like the best Palestinian pastries, it is plentiful in zaatar and olive oil. In fact, the major ingredient in this cultural recipe is olive oil. You can taste it, you can smell it, and its almost like your eating it.
I tried to capture an image of just how flaky and crispy this is, but you're really going to have to try it out for yourself. The technique is rudimentary once you get it. A lot of spreading and folding. Serve with sweet red tea, and you'll find yourself having it for breakfast and multiple tea times during the next few days. I cut it up and refrigerate it for a few days. It can then go into the freezer if it's still around. Just pop it in the toaster on low and you've got a sizzling fresh pastry in your hands all over again.
For the dough:
2 1/2 cups flour
1 cup water
1/3 cup corn oil
1 tsp yeast
1 tsp salt
1/2 tsp sugar
For the filling:
500-600g fresh zaatar leaves
1 large onion
4 heaped Tbsp sumac
1 1/2 tsp salt
3 Tbsp olive oil
Extra olive oil for oiling
Put all the dough ingredients in a food processor and blitz until a dough is formed. Place in an oiled bowl and cover for about an hour until doubled in size.
Mean while make the filling. Finely chop the onion and rub it well using your hands with the sumac and the salt. Roughly chop the fresh zaatar and mix it in with the olive oil.
Divide the dough and the filling into four.
Take a portion of the dough, and place it on a clean and well-oiled countertop. Top with more oil. Using your fingers, spread the dough into a large rectangle until the dough is almost transparent. Fold the long side down to the middle. Scatter half a portion of the filling. Fold over the other long side to cover the filling, and scatter the remaining filling portion. You will have one long piece in front of you at this stage. Fold over one of the short sides then the other short side to form a package about the size of your palm. Set aside on an oiled baking sheet. Repeat for the remaining three portions.
Starting with the first package which has had time to rest, use the same finger technique to spread the package into a thin slab, larger than an A4 sheet of paper, using more olive oil as required.
Bake in a preheated 450F oven for 10 minutes, then broil for some bronzing for a minute more.
Take out of the oven and brush one last time with olive oil. Cut into portions and serve warm or room temperature.
صحة و عافية