A tender, charred flatbread made on the grill, topped with lots and lots of za'atar.
Yogurt or milk ensures that the flatbread stays tender on the grill, while also giving it plenty of flavor and milk proteins for extra browning.
Cooking on a grill directly over the coals provides the high heat necessary to char the bread while allowing it to stay soft and moist inside. You need more grilled bread in your life, and this grilled flatbread with za'atar is a great place to start. This is not an authentic Middle Eastern flatbread recipe by any means. Most flatbreads from that region are lean doughs baked on a hearth. My version is hydrated, enriched with yogurt, and grilled directly over a flame . It's based mostly on my The Dairy Addition
This dough is extremely forgiving stuff. In place of the water you'd use in a typical lean dough, I use yogurt or whole milk, which helps in two ways. First, the added fat limits gluten development, which means the bread stays tender even if you slightly overcook it or if your grill is not quite hot enough . Meanwhile, the extra milk proteins in the yogurt or milk ensure that the bread browns and chars in record time.
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