Ingredients

3 cups warm water

1 (7g or .25 ounce) package yeast

1 tsp salt

1 tsp white sugar

8 cups all-purpose flour

2 cups wholewheat flour, or more if needed

2 cups olive oil

1 cup corn oil

2 cups fresh Za'artar

Note: You can substitute oregano for Za'atar, but use less

Method

Prep Time: 30 mins Cook 25 mins

Ready in 55 mins

Preheat oven to 175 degrees C.

Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix Za'atar into dough until evenly incorporated (see notes).

Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.

Bake in the preheated oven until lightly browned, about 25 minutes.

Zaarata-Cafe.jpg

The story behind the recipe

Melanie Karagezian, from Lane Cove's Cafe Geo, offers this special wrap, inspired by the tastes of her childhood when her Armenian grandmother would put on a special spread for Sunday breakfast. The Za'artar bread would be placed on the table with its wonderful aromas and warmth inviting all and an array of delicious goodies surrounding the bread could be piled on top. Sliced cucumbers and tomatoes, salty Feta cheese, fresh mint and fried eggs took on a whole new meaning when eaten with the special tasty warm bread alive with spices. Melanie says this recipe is an Australian version - an authentic dish, the "Vegeo Wrap" with fresh tomatoes, cucumber, Spanish onion and labni all wrapped up in the fresh Za'artar bread.

Cafe Geo’s Vegeo Wrap is a definite crowd pleaser with its Mediterranean twist and perfect for a vegetarian breakfast, lunch or simple snack wrap. Its fresh ingredients are locally sourced from Lime Leaf Fruit Shop in Lane Cove.  

Za'artar bread, which is a well-known staple in many Middle Eastern countries, is freshly made at Café Geo. The smell of the Za'artar bread (which is essentially a mix of thyme, oregano and other spices) in the oven, takes Melanie back to her childhood days when her grandma would make this for the special Sunday breakfast spread.