Grilled Za’atar Flatbread

5 minutes + 30 minutes for dough to come to room temperature 6-8 minutes 11 minutes + 30 minutes rest

Makes 2-4 servings

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Inspired by Lebanese manakish...

which often includes either cheese or meat–this simple vegetarian flatbread is easy to make, quick cooking, and very delicious (it’s a great accompaniment to our Greek-ish Grilled Chicken Skewers). It’s flexible too… here we’re using za’atar and zhoug for a burst of Levantine flavor, but you could easily take it in other directions by using different herbs and spices like oregano or smoked paprika.

What You'll Need

Ingredients

For the shopping list

From our shop

Out of stock

1 dough ball Pizza Dough
$9.00– Portland - Oregon

Out of stock

4 tablespoons, divided Madre Terra
$29.00– Sicily - Italy

2 tablespoons Za'atar
$8.00– Charleston - South Carolina

To taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

2 tablespoons Zhoug Hot Sauce
$11.00– Windsor - Connecticut

Equipment

From the kitchen

Grill
Sheet Pan
Spatula
Tongs
Measuring spoons

The various food cultures of the eastern Mediterranean share many similarities...

and versions of this flatbread can be found across the Levant from Greece to Jordan. Paired with a smoky grilled skewer and crunchy, refreshing salad–like our Greek-inspired recipes makes for the perfect warm-weather meal.

Greek-ish Grilled Chicken Skewers

Quick, easy, and versatile, these chicken skewers are perfect for weeknight grilling.

Check out this recipe

Summer Greek Salad

The perfect vehicle for abundant summer produce, this Greek Salad is refreshing and full of texture.

Make this salad

What you'll have to do

Step 1

Take the dough out of the refrigerator at least 30 minutes ahead of time to let it come to room temperature.

Step 2

Spread 2 tablespoons of olive oil over a medium-size sheet pan, and turn the dough out onto the pan. Use your fingers to dimple and flatten the dough (push down, not out) into an oblong shape about 12”-14” long & roughly 6”-8” wide.

Step 3

Holding the sheet pan close to the surface of the grill, use your hands to gently transfer the dough to the grill. Cook undisturbed over medium/high heat for about 3 minutes. Flip, and cook for another 2-3 minutes until done (the goal is a slightly puffy flatbread with bits of char on each side).

Step 4

Transfer the cooked flatbread back to the oily sheet pan, and drizzle with the remaining 2 tablespoons of olive oil. Shower the za’atar evenly over the entire surface, and sprinkle the salt to taste.