Levantine Zaatar Flatbread (Print)

Golden flatbread topped with zaatar, sesame seeds, and olive oil, ideal for snacks or accompaniments.

# Ingredients:

→ 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

# Instructions:

01 - In a large bowl, mix flour, yeast, sugar, and salt. Add olive oil and gradually incorporate warm water until a soft dough forms.
02 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
03 - Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm environment for 1 hour or until doubled in size.
04 - Heat oven to 425°F. Line two baking sheets with parchment paper.
05 - Divide dough into 4 equal portions, shape each into a ball then flatten to a 6 to 7 inch diameter circle. Arrange on prepared sheets.
06 - Combine zaatar, toasted sesame seeds, and olive oil into a paste.
07 - Spread the zaatar blend evenly on each dough circle, leaving a narrow edge border.
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.

# Pro Tips:

01 -
  • It comes together faster than you'd think, and the smell while it bakes will have everyone asking what you're making.
  • The combination of nutty sesame and tangy zaatar feels fancy but tastes like home, whether you've had it before or you're discovering it for the first time.
  • It's humble enough for a quick lunch but elegant enough to serve when people come over.
02 -
  • The water temperature truly matters—test it on your inner wrist like you're checking a baby's bath, and if it feels neutral, you're in the right range.
  • If you let the shaped dough rest for ten minutes before topping, it will puff up slightly and become fluffier, almost pillowy, which completely changes the texture.
  • Zaatar can vary wildly depending on where you buy it; some blends are lemony and bright, others earthier and herbaceous, so taste as you go.
03 -
  • If your dough feels too dry after mixing, add water one tablespoon at a time; if it's too sticky, dust with just a tiny bit of flour—dough forgives small adjustments.
  • Room temperature matters more than you'd think; if your kitchen is cold, find the warmest spot (above the fridge, in an oven with the light on, near a sunny window) and your dough will thank you with better rise and flavor.
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