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Tom and Henry Herbert's Fairtrade flatbread

Levantine flatbread with Palestinian olive oil and za'atar

Photo by Elie Ghob CC-BY-SA 4.0

Photo by Elie Ghob CC-BY-SA 4.0

This recipe for flatbread with za'atar and Fairtrade olive oil from producers in Palestinian olive groves was originally created in 2012 by Tom and Henry Herbert of Hobbs House Bakery for The Fairtrade Foundation's Big Fair Bake.

It is inspired by the manakish (aka manakeesh and مناقيش‎) found across the Levant.


Makes around 20

830g     Strong white flour
830g     Wholemeal flour
30g       Sea salt
170ml   Fairtrade Palestinian olive oil (plus some for glazing)
40g       Fresh yeast (or 20g dried active yeast)
1l           Warm water
50g       Za'atar / zatar

If you have a sourdough culture add 200g for extra flavour and reduce the water to 900ml


If you are using dried yeast, dissolve it in the warm water for a couple of minutes, then weigh all the other ingredients together and give them a good mix. As the dough comes together, turn it out onto a clean work surface and knead for 15 minutes until your dough is smooth and very elastic.

Put the dough back in the bowl, cover and rest it for 45 minutes.

Scale the dough into 150g lumps, shape them round, cover and leave it to rest for an hour.

On a floured work surface,  roll the balls of dough out as flat as you can with a rolling pin, brush them with olive oil and finish with a generous sprinkling of zatar.

Crank your oven up as hot as it'll go, ideally with a baking stone or heavy metal tray in there and bake one at a time for 2 minutes max. If your oven's hot enough, they'll blister up, char a bit and be absolutely delicious. These are also the ideal breads to make on a BBQ - just heat a baking stone up on the grill and get baking.

To serve

These flatbreads are perfect with dips and as wraps for grilled meat, halloumi or vegatables.

© 2012 Tom and Henry Herbert

Reproduction prohibited without written permission of the copyright holder.

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Published 3 Dec 2013

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