Zaatar Pie Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over the water, stir once, and let sit 5–10 minutes until foamy.

In a large bowl or the bowl of a stand mixer, whisk together the all-purpose flour and fine sea salt.

Make a well in the flour, add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Mix until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes, or use a stand mixer fitted with a dough hook on medium speed for 5–7 minutes, until the dough is smooth, elastic, and slightly tacky. Add small pinches of flour if excessively sticky, but avoid adding too much.

Form the dough into a ball, coat lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1¼ hours, or until doubled in size.

While the dough rises, prepare the zaatar topping: in a small bowl, combine the zaatar spice blend, toasted sesame seeds, sumac (if using), and kosher salt.

Stir in 5 tablespoons extra-virgin olive oil gradually until the mixture is a spreadable paste. Taste and adjust: add more oil for a looser spread or more zaatar for a stronger flavor.

Preheat the oven to 475°F (245°C). If you have a baking stone, place it on the middle rack while the oven preheats; alternatively use a baking sheet turned upside down.

Punch down the risen dough and divide it into 2 equal portions for two medium pies or keep whole for one large pie. On a lightly floured surface, roll each portion into an approximate 10–12 inch oval or circle about 1/8 to 1/4 inch thick. Transfer the rolled dough to a piece of parchment paper or a lightly oiled baking sheet.

Brush the surface of the rolled dough lightly with 1 tablespoon olive oil, leaving a small edge (about 1/4 inch) unpainted to create a border.

Using the back of a spoon or a small offset spatula, spread an even layer of the zaatar paste over the oiled dough, covering almost to the edge. The layer should be generous but not dripping with oil.

If desired, create decorative dimples by pressing your fingertips gently across the surface to make small wells that will hold the zaatar and oil.

Transfer the parchment (with the dough) onto the preheated baking stone or inverted baking sheet. Bake for 8–12 minutes, rotating halfway if necessary, until the crust is golden at the edges and the topping is fragrant. Watch carefully as high heat can brown quickly.

Remove the zaatar pie from the oven. Immediately brush the crust edges with a tiny additional drizzle of olive oil and sprinkle with a pinch of extra sesame seeds or chopped parsley if using.

Let rest 3–5 minutes, then slice and serve warm. Store any leftovers wrapped at room temperature up to 24 hours or refrigerate up to 3 days; reheat in a hot oven or toaster oven to revive crispness.