Homemade Za'atar Infused Paratha Bread
Ingredients
- 3 cups all-purpose flour, plus more for rolling
- 1 tsp salt
- 2 tbs olive oil, or vegetable oil
- 1 c warm water
- 112g softened (not melted) butter or ghee
- Za’atar mix
Preparation
In a mixing bowl, mix flour and salt until combined.
Add oil and rub evenly into flour for about 5 minutes.
Make a well in the center of the flour and add water.
Roughly combine the flour and water with your fingers until just brought together, about 1 minute.
Knead dough until it forms a sticky ball, about 5 minutes.
Rest dough and cover with a moist towel for at least 1 hour or up to 24 hours in the fridge.
After dough has rested, divide it into 8 equal portions.
Work with one portion at a time; roll out as thin as possible, lightly sprinkling flour to prevent sticking, until paper-thin and translucent.
Spread a dab of softened butter across the surface of the rolled out dough.
Sprinkle za’atar mix over the butter.
Starting from the wider side, roll down the dough sheet into a coil.
Coil each end inward until they meet, fold together, and press firmly.
Set aside the coiled dough ball to rest covered for at least 1 hour at room temperature or up to 24 hours in the fridge.
Roll the coiled dough ball into a circle about 1/8-inch thick.
Cooking
Preheat a heavy skillet over medium-low heat.
Cook the paratha in the dry skillet until dusty and dry to the touch, about 3 minutes per side. (After this first cook, parathas can be stacked between parchment and stored in fridge for 1 week or freezer for 3 months, cooked from frozen as needed.)
Add 1 tablespoon of butter and a dash of oil to the skillet.
Continue cooking until golden brown and crispy, about 1 minute per side.
Once cooked, scrunch the paratha to release built-up steam.
Serve right away or hold warm wrapped in a kitchen towel in a 121°C oven for up to 1 hour.
