Zaatar Bread Recipe

Proof the yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) with the granulated sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.

Mix dry ingredients

In a large mixing bowl combine the all-purpose flour and fine sea salt, stirring to distribute the salt evenly.

Combine dough

Make a well in the flour, pour in the foamed yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth, elastic, and slightly tacky. Or knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl with 1 teaspoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the risen dough to release air. Divide into 8 equal pieces (about 110–130 g each). Shape each into a ball, cover and rest 15 minutes so the gluten relaxes before shaping.

Make zaatar mixture

In a small bowl combine the dried zaatar, extra virgin olive oil (3 tbs), sumac (if using), toasted sesame seeds, and coarse sea salt. Mix until a spreadable paste forms. If too thick, add up to 1 teaspoon water or extra oil to reach spreadable consistency.

Shape breads

On a lightly floured surface, press each dough ball into a thin oval or round about 8–9 inches (20–23 cm) across. Use your fingertips to gently stretch and create dimples in the surface — these help the topping adhere and create the classic texture.

Brush and spread

Lightly brush each dough surface with the reserved olive oil (from Finishing) using about 1/4 teaspoon per piece. Then evenly spread about 1 tablespoon of the zaatar mixture over each flattened dough, leaving a small edge around the rim. Press the topping gently into the dimples so it adheres.

Second rest (optional)

If time allows, let the topped breads rest 15–20 minutes on a baking sheet covered loosely with plastic wrap to develop a slightly puffier crumb; otherwise bake immediately.

Preheat oven

Place an oven rack in the middle and preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Also place a shallow pan on the lowest rack to create steam if desired.

Bake

Arrange the prepared zaatar breads on a parchment-lined baking sheet (or preheated stone). If using steam, pour 1/2 cup hot water into the shallow pan just before loading the breads. Bake 8–12 minutes until edges are golden and the topping is fragrant and slightly bubbling. Rotate halfway if necessary for even color.

Finish

Remove from oven and immediately brush the crust lightly with remaining olive oil (about 1 teaspoon total across all pieces) and sprinkle any additional sesame or a pinch of coarse sea salt if desired. Let breads cool on a wire rack 5 minutes before serving so topping sets slightly.