The perfect healthy accompaniment to a Middle Eastern meze (or use them to mop up sauces!)
Prep time: 10 minutes
Cooking time: 15 minutes
Serves: makes 6 flatbreads
Ingredients
- 240g mozzarella cheese, shredded
- 2tbsp cream cheese, room temperature
- 60g almond flour (or substitute 1:1 with plain wheat flour, if Keto’s not your thing)
- 1tbsp za’atar seasoning
- 2 eggs, beaten
- 1tsp fine salt
For the topping, mix
- 1tbsp za’atar, with
- 1tbsp sumac
- Olive oil
Method
- Preheat your oven to 180C / 160C fan / gas mark 4 and line two baking sheets with baking parchment paper and set aside
- Melt the cheese in a saucepan over medium-low heat stirring as required. When fully combined take off the heat and set aside to cool for 5 minutes
- Mix the flour, seasoning and eggs in a large bowl using a plastic spatula. When nicely combined add the cheese a little at time (around 1/4 of the cheese mix) stirring to combine between additions
- Give the dough a quick knead in the bowl to fully combine; a minute or two is fine
- Divide the dough into six pieces and flatten each one in the palm of your hand using the heel of your other hand to around 3mm in thickness
- Sprinkle the za’atar and sumac mix over each piece then make a few cuts in the dough with a sharp knife and drizzle over with a little olive oil
- Place the flatbreads on the baking trays and bake for around 15 minutes or until golden brown
Enjoy with hummus and olives or my delicious Greek Keto Meatballs x
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