Lebanese Flatbreads with Tomatoes, Za’atar and Sumac
- Makes12 5-inch flatbreads
- Cook Time2 hours
- Active time plus cooling(1 hour active)
- 2
These savory flatbreads are Middle Eastern in origin, but we learned about them in São Paulo, Brazil, where they’re called esfihas (sometimes spelled esfirras). The breads were introduced to Brazil by Arab immigrants, particularly from Lebanon and Syria, in the late 19th century. Esfihas might be formed into dumpling-like buns that fully enclose a filling, but the ones we favored were open-face like pizzas and about the size of a saucer. At São Paulo’s Restaurante & Rotisserie Halim, Yasmin Sultan showed us how to make those pizza-style esfihas. We adapted the recipe, adding some yogurt to the dough for a richer, more tender crumb that complements a simple topping of chopped tomatoes and olive oil mixed with za’atar and sumac. Za’atar is an herb, seed and spice blend; sumac is the ground dried berries of the sumac plant. Look for both in well-stocked grocery stores, spice shops and Middle Eastern markets. If you have leftover esfihas, wrap them well and refrigerate for up to two days. Rewarm in a 425°F oven on a wire rack set in a baking sheet for five to eight minutes.
Don’t skip the step of salting and draining the tomatoes. Removing the excess moisture is important for preventing the crusts from becoming soggy.
Step 1
To make the dough, in a 2-cup liquid measuring cup or small bowl, whisk together the yogurt, the ⅓ cup of the oil and ⅓ cup water. In a stand mixer with the dough hook, mix the flour, yeast and table salt on medium until well combined, about 15 seconds. With the mixer on low, drizzle in the yogurt mixture. Increase to medium and knead until the mixture forms a smooth, elastic dough that clears the sides of the bowl, 7 to 10 minutes; if the dough sticks to the bowl, knead in additional flour, 1 tablespoon at a time. Meanwhile, coat 2 rimmed baking sheets with 2 tablespoons oil each.
Step 2
Generously dust the counter with flour and turn the dough out onto it. Divide the dough into 12 portions, each about 45 grams (1½ ounces). Form into smooth balls, then place 6 on each prepared baking sheet, evenly spaced. Cover with kitchen towels and let rise until doubled in bulk, 45 minutes to 1 hour.
Step 3
To make the topping, in a colander or fine-mesh sieve set in or over a bowl, toss the tomatoes with 1 teaspoon kosher salt; set aside. In a medium bowl, stir together the oil, za’atar, sumac and 1 teaspoon each kosher salt and pepper; set aside.
Step 4
To shape, top and bake the flatbreads, heat the oven to 500°F with a rack in the middle position. Using your fingers, press each dough ball into a 5-inch round directly on the baking sheet; start at the center of the dough and work outward, leaving the edge slightly thicker. Spoon the oil mixture onto the rounds, dividing it evenly and making sure to include the solids that settle at the bottom. Shake the colander of tomatoes to drain as much moisture as possible. Divide the tomatoes evenly among the rounds, leaving a ½-inch edge, and lightly press them into the dough. Let rise, uncovered, until the edges of the dough are puffy, 20 to 30 minutes.
Step 5
Bake the flatbreads one baking sheet at a time until the edges are golden brown, 8 to 10 minutes. Cool on the baking sheet on a wire rack, then use a wide metal spatula to transfer the flatbreads directly to the wire rack. Cool for a few minutes. Serve warm, drizzled with pomegranate molasses (if using).
