California Walnut Zaatar Flat Breads

Course Side Dish
Cuisine lebanese
Keyword flat bread
Prep Time 2 hours
Cook Time 12 minutes
Servings 4
Calories 487kcal


For the flatbread dough

  • 220 g white flour
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp fast action dried yeast
  • 1 ½ tbsp olive oil
  • 60 ml dairy-free milk
  • 80 ml water

For the topping

  • 5 tbsp olive oil
  • 50 g California Walnuts
  • 2 tbsp Za’atar mix

To serve

  • 4 tbsp lemon juice
  • Pomegranate seeds


  • In a large bowl, mix the flour, salt, sugar and yeast, then pour in the milk, water and olive oil. Knead for a few minutes, then transfer to a bowl, cover with cling film and tea towels and leave in a warm place to rise. This should take 1-2 hours.
  • Punch the dough down and divide into 4 balls. Place onto a floured worktop and roll out with a rolling pin into a circle, then transfer the flatbreads onto an baking sheet lined with baking paper.
  • Mix the topping ingredients in a bowl (California Walnuts, olive oil and Za’atar mix)then spread over the flatbreads and bake in a preheated oven at 220C/200C fan for 12 minutes.
  • To serve, squeeze about 1 tbsp of fresh lemon juice on each and top with pomegranate seeds. Enjoy!


Serving: 134g | Calories: 487kcal | Carbohydrates: 44g | Protein: 11g | Fat: 29g | Saturated Fat: 3.9g | Fibre: 4.1g | Sugar: 2.5g


Salt: 1.1g
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