Levantine Zaatar Bread (Print Version)

Golden flatbread topped with zaatar, sesame seeds, and olive oil, ideal for snacking or pairing with dishes.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 3/4 teaspoon salt
05 - 2 tablespoons olive oil
06 - 2/3 cup warm water (160 ml), plus more as needed

→ Zaatar Topping

07 - 1/4 cup zaatar spice blend (30 g)
08 - 2 tablespoons toasted sesame seeds
09 - 1/3 cup extra virgin olive oil (80 ml)

# How To Make It:

01 - Combine flour, yeast, sugar, and salt in a large bowl. Mix in olive oil and gradually add warm water, stirring until a soft dough forms.
02 - Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
05 - Divide dough into 4 equal portions. Roll each into a ball, then flatten into rounds about 6 to 7 inches (15 to 18 cm) in diameter. Place on baking sheets.
06 - In a small bowl, combine zaatar, toasted sesame seeds, and olive oil into a spreadable paste.
07 - Evenly spread the zaatar mixture over each dough circle, leaving a small border at the edges.
08 - Bake for 12 to 15 minutes until the flatbreads are golden and crisp around the edges.
09 - Let cool slightly. Serve warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Tips:

01 -
  • It tastes impossibly complex but comes together in less than two hours, making you look like you've been baking all day.
  • The zaatar crust gets almost crispy while the inside stays tender, so every bite feels a little bit indulgent.
  • You can make this vegan without changing a single thing, which means feeding almost anyone without stress.
02 -
  • If your dough resists when you're trying to flatten it, give it a few minutes to rest—the gluten needs time to relax, and forcing it only makes it snap back at you.
  • Don't skip the shaped dough rest if you want a fluffier crumb; those 10 minutes make the difference between dense and tender.
03 -
  • Let your dough come to room temperature if you've refrigerated it; cold dough is stubborn and won't spread evenly.
  • Invest in good zaatar from a market with decent turnover so it's fresh and fragrant—the difference is noticeable and worth it.
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