Levantine Zaatar Bread (Printable Page)

Golden flatbread topped with aromatic zaatar, sesame, and olive oil, ideal as a flavorful snack or side.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
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, plus more 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

# Step-by-Step Guide:

01 - Combine flour, yeast, sugar, and salt in a large bowl. Stir in olive oil and gradually add warm water until a soft dough forms.
02 - Knead on a lightly floured surface for 5 to 7 minutes until the dough is 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 about 1 hour or until doubled in size.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
05 - Divide dough into 4 equal parts. Shape each into a ball, then flatten into rounds approximately 6 to 7 inches in diameter. Place on prepared baking sheets.
06 - Mix zaatar, toasted sesame seeds, and olive oil into a paste in a small bowl.
07 - Spread the zaatar paste evenly over each dough round, leaving a small border around the edges.
08 - Bake for 12 to 15 minutes until golden and crisp along the edges.
09 - Enjoy warm or at room temperature accompanied by labneh, olives, or fresh vegetables.

# Expert Tips:

01 -
  • It comes together in just over an hour, including rising time, so you can actually have homemade zaatar bread on a weeknight.
  • The combination of nutty zaatar and toasted sesame is so addictive that people will ask for the recipe before they even finish eating.
  • It's naturally vegan and pairs with almost anything, from hummus to labneh to just olive oil and salt.
02 -
  • If your kitchen is cold, the dough will rise slowly and that's actually fine—a longer, slower rise develops more flavor, so don't panic if it takes an hour and a half instead of exactly 60 minutes.
  • The zaatar topping should be a paste, not dry spice, because the olive oil carries the flavor and prevents the spices from burning on the bread.
  • The difference between a good flatbread and an exceptional one is that brief 10-minute rest on the baking sheet after shaping, letting the gluten relax so the dough puffs instead of resisting the heat.
03 -
  • Room temperature dough is easier to shape than cold dough, so don't refrigerate unless you're planning ahead—if you do, bring it to room temperature before flattening.
  • The zaatar-olive oil mixture should be the consistency of wet sand, not runny oil, so it clings to the bread instead of pooling at the edges.
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