Beyond Naples: Za’atar Flatbread, Kaak, and Shakshuka in a Wood-Fired Oven
Wood-fired ovens are usually associated with Naples and pizza, but the technique behind them is much older and much broader. Ovens like these have baked flatbreads across the Eastern Mediterranean and the Levant for centuries. High heat, short bake times, and a hot stone floor suit these breads very well. This guide covers three dishes that work especially well: za’atar flatbread, kaak, and shakshuka. Why these dishes suit a wood-fired oven Many Levantine breads are thin or lightly leavened. They bake quickly and benefit from intense heat that puffs the dough and leaves it soft inside with a lightly charred surface. A wood-fired oven provides that heat. A standard kitchen oven usually cannot match it. 1. Za’atar flatbread (Mediterranean flatbread) Za’atar is a blend of dried thyme or similar herbs, sesame seeds, and sumac, typically mixed with olive oil and spread across the dough. Basic approach: Make or use a simple yeasted dough and let it rise until relaxed. Stretch ...
