Levantine Zaatar Bread (Printer view)

Golden Levantine flatbread with zaatar, sesame seeds, and olive oil, ideal for snacks or sides.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon granulated sugar
04 - 3/4 teaspoon salt
05 - 2 tablespoons olive oil
06 - 2/3 cup warm water, plus additional as needed

→ Zaatar Topping

07 - 1/4 cup zaatar spice blend
08 - 2 tablespoons toasted sesame seeds
09 - 1/3 cup extra virgin olive oil

# Directions:

01 - In a large bowl, whisk together flour, yeast, sugar, and salt. Add olive oil and gradually pour in warm water while stirring until a soft dough forms.
02 - Transfer dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
03 - Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour or until doubled in volume.
04 - Set oven to 425°F and line two baking sheets with parchment paper.
05 - Divide dough into 4 equal parts. Shape each into a ball and then flatten each into a round 6 to 7 inches in diameter. Arrange on baking sheets.
06 - Mix zaatar spice blend, toasted sesame seeds, and extra virgin olive oil into a spreadable paste.
07 - Evenly spread the zaatar mixture over each dough round, leaving a small margin around the edges.
08 - Bake in the preheated oven for 12 to 15 minutes until the breads turn golden and edges become crisp.
09 - Enjoy warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Suggestions:

01 -
  • The zaatar paste soaks into the dough just enough to create pockets of flavor in every bite.
  • It takes less than two hours start to finish, and most of that is just waiting for the dough to rise.
  • You can serve it warm for breakfast, fold it around cheese for lunch, or tear it into pieces as a dinner side.
  • The golden, crispy edges contrast beautifully with the soft, pillowy center.
02 -
  • If the dough feels too dry and won't come together, add water one tablespoon at a time until it softens.
  • Don't skip the rising time or the breads will turn out dense and heavy instead of light and airy.
  • Spread the zaatar paste evenly or some bites will taste bland while others are overwhelming.
  • Keep an eye on the oven in the last few minutes because the edges can go from golden to burnt quickly.
03 -
  • Let the shaped dough rest for 10 minutes before topping so it relaxes and doesn't shrink back when you spread the zaatar.
  • Use a high-quality zaatar blend with visible sesame seeds and a bright, tangy aroma for the best flavor.
  • If you're making a double batch, freeze the unbaked rounds with the topping already spread, then bake straight from frozen, adding a few extra minutes to the timer.
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