Living Rawesome Day #22 Za’atar Flatbread pg. 51 everyday raw
Just got home tonight from my most enjoyable vacation with my loving hubby. We had a great time! I am so tired right now, and have a splitting headache, he is rubbing it right now. I really would love to go to sleep. I made the za’atar flatbread tonight. Za’atar is generally prepared using ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, and salt. Some varieties may add savory, cumin, coriander or fennel seed. A Lebanese variety of Za’atar usually contains sumac berries, and has a distinct dark red color. Matthew Kenney’s version is Lebanese. He explains that he really loves it on plain pizza or flatbread. The recipe calls for roma tomatoes, garam masala, za’atar spice, cumin, sea salt, flax meal, sesame seeds, sunflower seeds, and flax seeds. I soaked the sunflower seeds for 4 hours and the flax seeds for 20 minutes. After my trip I went to work to make some yummy raw pies and prepare some other foods for tomorrow. I am going in later than usual because Sebastian’s first day of 3rd grade is tomorrow. I always walk him to his class on his first day. While I was at work I bought tomatoes. We only had regular tomatoes, so I bought 4, the recipe called for 6 roma tomatoes. I think 4 was too many. The batter became very liquidy. The tomatoes I bought were very juicy. Roma tomatoes are also drier than regular tomatoes. According to the directions, the recipe was only supposed to make 2 trays, but mine made 4. It was exceptionally easy to spread out on the sheets. I was happy the way it turned out. I don’t know if they are too runny for the end result, but they smelled delicious. Jason loves garam masala, he tried the batter and said he knows he will like them. I have never had za’atar flavoring before. I have never tried sumac, which is in this version of za’atar. If they are really good, my mom said she would love to have some.
