Levantine Zaatar Flatbread (Printable View)

Golden flatbread crowned with zaatar spice blend, sesame seeds, and olive oil for a tasty snack.

# 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 (approximately 5.3 fl oz), 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

# How To Make It:

01 - In a large mixing bowl, combine the flour, yeast, sugar, and salt. Add olive oil and gradually incorporate warm water, mixing until a soft, cohesive dough forms.
02 - Turn the dough onto 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 allow it to rise in a warm environment for one hour or until it doubles in size.
04 - Set the oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking.
05 - Divide the risen dough into four equal portions. Shape each into a ball, then flatten to a round roughly 6 to 7 inches in diameter. Arrange on the prepared sheets.
06 - Combine zaatar, toasted sesame seeds, and extra virgin olive oil in a small bowl, mixing until a spreadable paste forms.
07 - Evenly spread the zaatar mixture over each shaped dough disc, leaving a narrow border around the edges.
08 - Bake in the preheated oven for 12 to 15 minutes or until the flatbreads turn golden with crisp edges.
09 - Enjoy warm or at room temperature, ideally paired with labneh, olives, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in under two hours including rise time, making it perfect for when you want fresh bread without the fuss.
  • The zaatar mixture is forgiving—if your proportions aren't exact, the bread still tastes incredible and teaches you to trust your instincts.
  • Warm, it's aromatic enough to fill your whole kitchen; cooled, it's equally good with labneh or hummus, so nothing goes to waste.
02 -
  • Water temperature is not a suggestion—too cold and yeast sleeps, too hot and it dies; aim for the warmth of a gentle bath on your wrist.
  • If your zaatar blend sits opened for months, it loses its green brightness and smells tired; buy it fresh or from a market with high turnover, and the difference is unmistakable.
03 -
  • Use a good scale for flour if you have one—two cups scooped randomly can vary wildly, but 250 grams is always 250 grams, and your bread will be consistent and confident.
  • If your kitchen is cold, place the dough in a turned-off oven with just the light on, or in a proofing box if you're fancy; the yeast responds to warmth like a flower to sun.
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