Taking its name from the Arabic word for ‘engraved’ because of the indentations on the dough, this pizza is a breakfast favourite.
- 1½ tsp dried yeast
- 450 g (3 cups) plain flour, sifted
- 2 tsp caster sugar
- 2 tbsp olive oil, plus extra, to brush
- 3 tbsp zaatar (see Note)
- 500 g haloumi, sliced
- 2 tomatoes, sliced
- 1 cup mint leaves
- 3 tsp dried chilli flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 3 hours 10 minutes
Dissolve yeast in 250 ml lukewarm water in a large bowl. Set aside in a warm, draught-free place for 10 minutes or until mixture bubbles.
Using an electric mixer fitted with a dough hook, combine flour and sugar with 1 tsp salt. Make a well in the centre and add yeast mixture and 1 tbsp oil. Knead for 6 minutes or until dough is smooth and not sticky. Cover with a clean tea towel and set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
Punch down dough and divide into 6 equal pieces. Roll into balls and place on a lightly floured tray covered with a clean tea towel for 1 hour or until slightly risen and smooth. Roll out balls on a lightly floured work surface to 5 mm thick.
Preheat a chargrill or frying pan over medium-high heat. Working one at a time, brush one side of bread with extra oil and place on grill, oiled side-down. Cook for 2 minutes or until golden and lightly charred. Brush top of bread with oil and flip over. Scatter top with zaatar and cook for a further 2 minutes or until golden, lightly charred and cooked through. Keep warm. Repeat with remaining rounds, zaatar and extra oil.
Heat remaining 1 tbsp oil in a frying pan over medium-high heat. Add haloumi and cook for 2 minutes on each side or until golden. Arrange haloumi on breads with tomato and mint and scatter with chilli flakes. Fold in half to serve.
• Zaatar is a spice blend available from delis and Middle Eastern food shops.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.