Lebanese Za’atar Flatbread

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Lebanese breakfast bread featuring a soft, pillowy dough topped with a fragrant paste of za'atar spice and extra virgin olive oil. Baked until the edges turn golden and crisp, this aromatic flatbread is best enjoyed warm, often with fresh vegetables, olives, or a side of labneh.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 3 gSaturated Fat
• 46 gCarbs
• 4 gFiber
• 1 gSugar
• 8 gProtein
• 590 mgSodium
• 180 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 2 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour
• 1 tsp instant yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1 cup (240 ml) warm water, about 110°F (43°C)
• 2 tbsp olive oil

For the za'atar topping

• 1/2 cup (50 g) za'atar spice blend
• 1/3 cup (80 ml) extra virgin olive oil
• 1 small tomato, thinly sliced (optional)
• 1/2 cup (60 g) shredded akkawi or low-moisture mozzarella (optional)

For serving

• Fresh cucumber slices
• Kalamata olives
• Soft labneh
• Sliced radishes

Directions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt. Pour in the warm water and olive oil and mix until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
3. While the dough rises, stir the za'atar and olive oil together in a small bowl until a thick, spreadable paste forms; let it sit for 10 minutes to bloom.
4. Preheat the oven to 475°F (245°C) with a baking stone or an inverted heavy sheet pan on the middle rack for at least 30 minutes.
5. Punch down the dough and divide it into 4 equal pieces. Roll each piece on parchment into a 7-inch round about 1/4 inch thick.
6. Spread about 1 1/2 tablespoons of the za'atar paste evenly over each round, leaving a 1/2-inch border around the edges. Scatter sliced tomato or cheese on top if using.
7. Slide each flatbread (with parchment) onto the hot stone or sheet pan and bake for 7 to 9 minutes, until the borders are puffed and golden and the topping is sizzling.
8. Serve immediately while warm, alongside cucumber, radishes, olives, and a bowl of cool labneh.

Cook’s Notes

• For the most authentic result, cook on a traditional saj (convex domed pan) over medium-high heat for 2 to 3 minutes per side.
• Mix the za'atar paste just before baking; the herbs oxidize and turn dark if left to sit too long.
• Cover the shaped flatbreads with a kitchen towel while assembling the toppings to prevent them from drying out.
• Make the dough the night before, refrigerate after the first rise, and bring to room temperature before shaping for a deeper flavor.
• If za'atar paste looks dry while spreading, drizzle in another teaspoon of olive oil to loosen it.

You might also like

Desserts

Lebanese Awamat Doughnut Balls in Rose Syrup

Asian

Lebanese Garlic Yogurt Chicken Skewers

Desserts

Lebanese Semolina Cake with Orange Blossom Syrup

Asian

Lebanese Layered Baked Kibbeh with Tomato and Pine Nuts