Upgrade Your World Breads With Za'atar & Olive Oil Recipe

Activate yeast (optional quick step)

In a small bowl, combine the warm water (1/2 cup of the measured 1.5 cups), honey or sugar (1 tsp) and the instant yeast (2 tsp). Let stand 5–8 minutes until foamy. If using very reliable instant yeast, you may skip this and mix dry yeast directly with flour.

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour (3.5 cups) and fine sea salt (1.5 tsp).

Make a well in the center and add the foamy yeast mixture (or the full 1.5 cups warm water if you didn't proof), plus the remaining warm water as needed to total 1.5 cups, and 2 tbsp olive oil. Stir with a wooden spoon or use the dough hook on low to combine until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes, or with a stand mixer on low-medium for 6–7 minutes, until the dough is smooth, slightly tacky but not sticky, and elastic. Add a tablespoon of flour at a time only if the dough is overly sticky.

Lightly oil a clean bowl with a teaspoon of olive oil, place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes depending on ambient temperature.

While the dough is rising, make the za'atar-olive oil mixture. In a small bowl combine 4 tbsp za'atar with 4 tbsp extra-virgin olive oil, 1/2 tsp coarse sea salt, and 1/4 tsp cracked black pepper (if using). Mix to form a loose paste. Reserve 2 tbsp extra-virgin olive oil separately for brushing the dough before baking.

If using sesame or nigella seeds, mix them into the za'atar blend or reserve for sprinkling on top after brushing.

Preheat your oven to 475°F (245°C). If using a baking stone, place it in the oven while preheating. Alternatively, use a heavy baking sheet placed upside down and preheated.

Once the dough has doubled, gently punch it down to release air. Turn it out onto a lightly floured surface and divide into 2 equal portions for large flatbreads/pitas or 4 portions for smaller rounds. Let pieces rest 10 minutes to relax the gluten.

Working with one piece at a time, gently stretch or roll the dough into a 8–10 inch (20–25 cm) round or oval about 1/4 inch (6 mm) thick. Transfer to a piece of parchment or a lightly floured peel for easy transfer to the oven.

Brush the top lightly with the reserved 2 tbsp olive oil (about 1 tsp per flatbread). Then spoon and spread about 1.5–2 tbsp of the za'atar-olive oil mixture evenly over each round, leaving a small margin at the edge if you like. Sprinkle an additional pinch of coarse sea salt and the optional seeds.

Slide the prepared flatbreads (with parchment if using) onto the preheated stone or baking sheet. If your oven and sheet are very hot and the bread browns too quickly on the bottom, place a shallow pan of hot water on the lowest rack to create steam for the first 3–4 minutes to help oven spring.

Bake for 8–12 minutes, rotating once if needed, until the edges are golden and the za'atar topping is fragrant and lightly toasted. Thinner rounds will cook faster; watch closely after 7 minutes.

Remove from the oven and immediately brush lightly with the remaining 2 tbsp of olive oil (if any left) or another 1 tsp per flatbread for shine and extra flavor. Let rest on a rack for 5 minutes.

Slice or serve whole, with extra olive oil and za'atar on the side for dipping if desired.

Serve warm as a side to salads, grilled meats, mezze platters, or use as the base for sandwiches and flatbread pizzas. Store any cooled bread in an airtight container for 2 days; reheat in a hot oven for best texture.