There really is nothing better than homemade breads. Try this harvest season twist on the traditional flatbread squash.
And as a bonus did you know Za’atar, included in this recipe, is healthy for you?
- It assists digestion and prevents the chances of allergic reactions.
- The mixture of Za’atar, honey and boiling herb treats whooping cough, stomach problems, and sore throats.
- Helps refresh mood, stimulates brain and improve memory.
- Acts as anti-inflammatory properties which help to cure psoriasis and eczema.
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- 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 flatbread with cilantro sprigs and a squeeze of fresh lemon.