The pesto prepared from the kale, kale greens, and beet and turnip greens is what I enjoy most about this soup. Yes, I’m running head to tail. Beets give the soup itself its wonderful red hue. There will be extra pesto left over after making the soup; use it on pasta or freeze it for later use. Serve the minestrone with a salad and some crusty bread.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 9 hrs 30 mins |
| Total Time: | 10 hrs 5 mins |
| Servings: | 6 |
| Yield: | 1 9×13-inch flatbread |
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¾ cup warm water – 110 degrees F (43 degrees C)
- ¼ cup olive oil
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ¼ cup olive oil, divided
- ¼ cup za’atar
- ¾ teaspoon kosher salt
Instructions
- Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
- Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
- Coat a 9×13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
- Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
- Stir za’atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.
- A stand mixer can be easily used to mix and knead the dough.
- Za’atar is a Middle Eastern spice blend usually made of a combination of sesame seeds, dried sumac, thyme, salt, oregano, and marjoram.
Reviews
I have had these since a child. Always purchased at a Syrian place. I always kind of liked them, but was not crazy for them. Making them myself changed everything. They were fantastic. Just delicious. Someone mentioned taking out the salt. Foolish. The salt mixes with the spices and makes it that much better. Do not listen to them, include the salt.
i made the bread this weekend the dough is amazing you can add the spices to it ,cheese or personalized pizza very good dough. Thank you for sharing
Forget the salt another tip is you can mix the zaatar with a bit of olive oil. It makes it easier to spread. As I
You can leave out the salt.