A chewy, savory flatbread topped with zatar. You can use this basic bread recipe and put any topping you like.
- 2 ½ teaspoons active dry yeast
- 1 cups warm water you may need 1 or 2 more tablespoons of water
- ½ teaspoon sugar
- 4 cups all purpose flour plus extra for kneading
- 1 teaspoons salt
- ¼ cup sunflower oil or other flavorless oil
- 4 tablespoons butter melted and still warm
- ½ cup olive oil
- ½ cup zatar or your own mix (see notes)
- Mix together the yeast, 1/2 cup warm water and the sugar. Stand for 10 minutes until bubbly and frothy.
- In the large bowl of a stand mixer place the flour and salt. Make a well and pour in the yeast mixture, oil, butter and the remaining water.
- With the dough hook attached mix the ingredients slowly until the dough comes together. Continue to mix until it forms a smooth, soft dough, about 5-8 minutes.
- Remove the dough from the mixer bowl and knead on a lightly floured surface for another 5 minutes or so until the dough is elastic and supple.
- Wash and dry the mixer bowl and oil lightly. Put the dough back into the bowl and cover with plastic wrap.
- Allow the dough to rise at room temperature for 2 hours.
Now take 2 large pizza trays about 14 inches in diameter and pour 2 tablespoons of oil on each tray and spread to make a 12 inch circle. Place the dough in the center and allow it to rest for 10 minutes.
In a small bowl stir together the remaining oil and the zatar to make a paste. Pat the dough into a 10 inch circle and spread half the zatar paste on each circle to within a 1/2 inch of the edge.
Now let it stand uncovered while the oven preheats. Preheat the oven to 450°F/230°C.
Bake the Talami until golden which will take about 20 to 30 minutes.
Transfer to a wire rack to cool.
For the Talami you will need zatar. If you can't find zatar you can mix your own by using equal quantities of toasted sesame seeds, dried thyme and sumac. I order my spices from this great Australian company, Gewurzhaus.