Breakfast and brunch
ChefNancy Moussa
How to Make Za'atar Ka'ak Fingers
Light, flavorful pastries that are perfect for a snack or a quick bite. Try Za'atar Ka'ak Fingers in the style of Shou Tabkhin Today for a savory treat.
Ingredients
Start here, then move straight into the method.
- 3 cups flour
- 1/2 cup oil
- 3 tablespoons cornstarch
- 1 tablespoon yeast
- 1 teaspoon salt
- 1/2 tablespoon baking powder
- 3/4 cup warm water
- Za'atar (thyme) blend
- Dough fat mix
- Egg
- 1/4 cup milk
- A little water
Method
Follow the cooking sequence without leaving the page.
- Mix the flour with the salt, baking powder, yeast and starch, then add the oil and knead well until the flour absorbs the oil completely.
- Add one tablespoon of za'atar, then begin adding water gradually until you have a soft, cohesive dough. Let the dough rest and rise.
- After the time has passed, roll the dough on a clean surface and brush it with the whipped fat mixture, then sprinkle za'atar as desired.
- Cut the dough into long fingers and roll them into a rope shape.
- Place the za'atar dough fingers on a tray and wait about 5 minutes for them to proof, then brush them again with the fat mixture and bake in a hot oven until the bottoms of the ka'ak fingers brown.Timers: 5 min
- Brown the za'atar ka'ak fingers for about 8 minutes on top.Timers: 8 min
Recipe tags
Breakfast and brunchInternationalVegetarianNut free
