Palestinian Green Za'atar Qaras (Stuffed Flatbread)
A Palestinian classic: Chef Noor folds a soft milk-and-yogurt enriched dough around a generous mix of fresh green za'atar, onion, sumac and olive oil, then cooks the qaras until the outside is golden and the herb filling turns silky and aromatic.
How to Prepare
In a large bowl, combine the flour, instant yeast, powdered milk and salt.
Add the yogurt and olive oil, then gradually pour in the warm water, kneading until you have a soft, smooth dough.
Cover and let the dough rest in a warm place for about 1 hour, until doubled in size.
Meanwhile, mix the chopped green za'atar, onion, salt, sumac and olive oil to make the filling.
Divide the dough into equal balls and flatten each one slightly.
Place a spoonful of the za'atar filling in the centre, gather the edges to seal, then gently flatten into a round disc.
Cook the qaras on a hot griddle (or in a 200°C oven) until golden on both sides.
Serve warm on their own or with a glass of tea.
Use the freshest green za'atar you can find, and don't skip the sumac — it gives the filling its signature tang.