Buckwheat Za'atar Flatbread

appetizers salad toppers sides snacks
Buckwheat Za'atar Flatbread
YIELDS 4 Servings


  • 2 cups buckwheat flour
  • ¼ cup olive oil
  • ¾ cup warm water
  • 2 tsp active dry yeast
  • 1 tsp sea salt


  1. Mix yeast into warm water until it bubbles. Add olive oil and salt.
  2. Put flour in large bowl and create a well in the middle. Add water mixture to well and mix until the dough comes together. Knead the dough until it is smooth (for about 5 minutes) and form it into a ball.
  3. Put dough ball back into bowl and cover the bowl. Set aside for at least 30 minutes (and up to 24 hours) in a draft-free area. The longer you let it sit, the more flavor will develop.
  4. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  5. To make the topping, blend za’atar and olive oil together in a bowl. Add the Go Raw Salad Toppers.
  6. Divide the dough into 4 equal parts and roll out into disks on a lightly floured surface, about 6 inches in diameter. Put two on a baking sheet.
  7. Evenly distribute the topping between the 4 flatbread rounds.
  8. Bake in the oven for 7 to 10 minutes until desired crispiness.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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