It was quite some time ago that I watched Tyler Florence make a drool-worthy Moroccan meal that included chicken under a brick with apricot couscous and a Grilled Zahtar Flatbread. I never quite got around to trying it because Zahtar is not a spice you see very often in your friendly neighborhood market. But having seen it being offered at Williams-Sonoma, this recipe is quite high on my "to-make" list. I love breads of any kind, and it never hurts to spice it up a little.
Ingredients
Directions
Preheat grill pan. On a well floured surface, roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and dust liberally with za'atar. Lay the oiled side down onto the hot grill. Once the dough looks set, in about 2 minutes, lightly brush with more oil, dust with za'atar and turn the crust over. Sprinkle with salt. Cut into large wedges and serve while warm.
Looks simple enough. I have to say, I haven't sampled Moroccan flavors before, so this will be a new adventure for me. Only the oven timer will tell...
