There really is nothing better than homemade breads. Try this harvest season twist on the traditional flatbread- squash. (Serves 4-6)
Roasted Squash Za’atar Flatbread
- 3/4 cup warm water
- 1/4 cup olive oil
- 1 tbsp honey
- 2 tsp active dry yeast
- 2 cups flour
- 1 tsp salt
- 1 butternut squash
- 3 tsp olive oil
- 1 cup ricotta cheese
- 1/2 cup mozzarella
- 1 clove garlic, minced
- 1 tsp thyme, chopped zest of one lemon
- 1 1/2 tbsp za’atar
- 2 tbsp cilantro, chopped or torn
- 2 lemon wedges salt and pepper
Mix together the water, olive oil , honey and yeast in bowl. Let stand for 10 minutes until the yeast begins to foam. Add the flour and salt and mix with a wooden spoon. Cover with plastic wrap or a kitchen towel and allow to rise in a warm place for 3 hours.
Preheat oven to 400° F. Remove the narrow part of the squash and peel with a vegetable peeler or paring knife. Slice into 1/4” rounds, toss in a bowl with 1 tsp olive, season with salt and pepper; spread out on a parchment lined bake sheet and bake 20 mins.
In a small bowl mix together ricotta, mozzarella, garlic, thyme and lemon zest. Brush a bake sheet with 2 tsp olive oil, divide the dough into 2 balls. Using your fingers press the dough into an oblong shape, roughly 4 x 9 inches. Repeat with the second ball of dough. Spread za’atar over the dough and dot on half the cheese mixture. Layer the squash rounds and top with remaining cheese. Bake for 25 mins. Top with cilantro sprigs and a squeeze of fresh lemon.