Zaatar Bread Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Sprinkle the instant yeast over the water, stir gently, and let sit 5–7 minutes until foamy. (If using active dry yeast, proof until foamy; if no foam after 10 minutes, start over with fresh yeast.)

Mix dough

In a large bowl or the bowl of a stand mixer, whisk together the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed for 6–7 minutes). Add small dustings of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with the remaining 0.5 tablespoon olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare zaatar blend

While the dough rises, whisk together the dried zaatar, sumac (if using), and 1/4 teaspoon salt in a small bowl. Slowly stir in 3 tablespoons olive oil to make a spreadable paste. Taste and adjust: add up to 1 tablespoon more oil if needed to reach a spreadable consistency.

Preheat oven

Place a baking stone or inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If you have a pizza stone, use it for best char and crispness.

Divide dough

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (for 6 larger or 8 smaller rounds). Shape each piece into a smooth ball and let rest, covered, for 10 minutes to relax the gluten.

Roll out rounds

Working with one ball at a time, use your hands or a rolling pin to flatten each ball into a 6–8 inch (15–20 cm) round about 1/8–1/4 inch thick. If you prefer a slightly thicker manakish, leave them a bit thicker. Transfer rounds to a piece of parchment for easier transfer to the hot stone/sheet.

Apply topping

Using the back of a spoon, spread a thin, even layer of the zaatar paste over each round, leaving a 1/4-inch margin at the edge. The topping should not be too wet—use more zaatar or a little less oil if it runs. Sprinkle a light pinch of sesame seeds on each round, if using.

Bake

Slide 2–3 rounds (or as many as fit without crowding) on their parchment onto the preheated stone or inverted sheet. Bake 6–9 minutes until the edges are golden and the crust has small brown spots. Rotate halfway through if your oven bakes unevenly. For a slightly chewier interior, bake toward the shorter end; for crispier, add a minute or two.

Rest & garnish

Remove baked zaatar bread to a wire rack. Immediately brush the edges lightly with a teaspoon of olive oil if desired for shine. Sprinkle with chopped parsley. Let cool 3–5 minutes before serving.

Serve

Serve warm with optional labneh or goat cheese on the side. Zaatar bread is best the day it’s made but can be stored in an airtight container for 1–2 days and reheated briefly in a hot oven.