Levantine Zaatar Bread (Printable Version)

Fragrant golden flatbread with zaatar, sesame seeds, and olive oil, perfect as appetizer or side to Middle Eastern dishes.

# What You 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)

# Steps:

01 - Combine flour, yeast, sugar, and salt in a large bowl. Add olive oil and gradually incorporate warm water until a soft dough forms.
02 - Knead dough 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 allow it to rise in a warm place for 1 hour or until doubled in size.
04 - Set oven to 425°F (220°C) and line two baking sheets with parchment paper.
05 - Divide dough into 4 equal portions. Shape each into a ball, then flatten to 6 to 7 inches (15 to 18 cm) diameter rounds. Place on prepared sheets.
06 - Combine zaatar, toasted sesame seeds, and olive oil into a smooth paste in a small bowl.
07 - Spread zaatar mixture evenly over each dough round, leaving a small border around edges.
08 - Bake for 12 to 15 minutes until edges turn golden and crisp.
09 - Serve warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Pointers:

01 -
  • It comes together in under an hour with just one rise, no overnight fermentation or fussy timing required.
  • The zaatar topping is forgiving—you can adjust the spice blend to match what you love, whether that's more herbaceous or earthier.
  • It tastes even better at room temperature, so you can make it ahead and still have something warm and fragrant to share.
02 -
  • If you skip the toasted sesame seeds and use raw ones instead, the bread tastes flat—the toasting brings out a nutty warmth that's essential to the whole thing.
  • Zaatar spice blends vary wildly depending on where they come from; some are more lemony, others more herbaceous, so taste yours and know what you're working with before it hits the dough.
  • Don't skip letting the dough rest for that full hour, even if it seems to have doubled earlier—the extra time lets flavors develop in ways you can't rush.
03 -
  • Buy your zaatar from a market with high turnover rather than the back shelf of a supermarket; the fresher it is, the more alive the flavors will taste on your bread.
  • If the dough is sticking to your hands while shaping, wet your fingertips with water instead of adding flour—it keeps the surface tender instead of making it tough.
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