Equipment
* optional
Ingredients
Dough
- 450 g all-purpose flour
- 450 g bread flour
- 150 g whole-wheat flour
- 6 g salt
- 3 g sugar
- 60 ml olive oil
- 6 g active dry yeast
- 240 ml water, lukewarm
Za'atar Topping
- 60 g za'atar spice blend
- 120 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 946 kcal
- Protein
- 21 g
- Carbohydrates
- 136 g
- Fat
- 36 g
- Fiber
- 8 g
- Sugar
- 1 g
- Sodium
- 394 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 261 mg
- Calcium
- 73 mg
- Iron
- 9.1 mg
- Magnesium
- 68 mg
- Phosphorus
- 258 mg
- Zinc
- 1.8 mg
- Vitamin E
- 4.6 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 1.42 mg
- Riboflavin
- 0.82 mg
- Niacin
- 10.5 mg
- Folate
- 309 mcg
- Water
- 61 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the all-purpose flour, bread flour, whole-wheat flour, salt, and sugar in a large mixing bowl.
Add 60ml olive oil, the yeast, and 240ml lukewarm water to the dry ingredients.
Mix the ingredients together, gradually adding more water if necessary until a sticky dough forms. Knead for 5-7 minutes until the texture is smooth and elastic.
Lightly coat the dough with oil and place it in a bowl. Cover with plastic wrap and let rise in a warm area for 45-60 minutes.
Whisk together the za'atar spice blend and 120ml olive oil in a small bowl until thoroughly combined.
Preheat the oven to 260°C (500°F).
Divide the risen dough into 6 equal portions and shape each into a smooth ball.
Place the dough balls on a lightly greased baking sheet. Cover loosely and let rest for 30 minutes.
Flatten one dough ball on a greased baking sheet into a 20cm (8-inch) circle, leaving a slightly thicker border at the edge.
Spread one-sixth of the za'atar mixture over the center of the dough, pressing it down firmly with the back of a spoon.
Bake at 260°C (500°F) for 5-7 minutes until the crust edges turn golden and the topping bubbles.
Move the flatbreads to a wire rack to cool slightly before serving.
Chef's Notes
- For a more uniform rise, ensure the dough rests in a completely draft-free environment.
- Pressing the za'atar mixture firmly into the dough prevents the center from puffing up like a pita.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain softness.
Freezer: 2 months — Separate flatbreads with parchment paper before freezing.
Reheating: Reheat in a 175°C (350°F) oven for 5 minutes or until pliable.
Troubleshooting
Dough fails to rise
Cause: Yeast was inactive or water was too hot, killing the yeast.
Fix: Cannot be fixed; restart with fresh yeast.
Prevention: Ensure water is lukewarm (approx. 38°C/100°F) and check yeast expiration date.
Flatbread is dry and hard
Cause: Oven temperature was too low or baking time was too long.
Fix: Brush with extra olive oil immediately after removing from the oven.
Prevention: Use a kitchen thermometer to verify the oven reaches 260°C (500°F).
Cultural Context
Za'atar flatbreads are a staple in Levantine cuisine, particularly popular in countries like Lebanon, Syria, Jordan, and Palestine. This simple yet flavorful bread is often enjoyed for breakfast or as a snack, frequently accompanied by tea or coffee. Its accessibility and deliciousness have made it a beloved item across the region.
