Warm Pita with Za'atar
Enjoy the comforting aroma of freshly baked homemade pita bread generously brushed with fragrant za'atar and olive oil.
Ingredients
- •3 cups all-purpose flour (360g)
- •1 packet active dry yeast (2 1/4 teaspoons)
- •1 teaspoon sugar
- •1 1/4 cups warm water (300ml)
- •1 teaspoon salt
- •2 tablespoons extra-virgin olive oil (plus extra for the bowl)
- •1/3 cup high-quality za'atar spice blend
- •1/2 cup extra-virgin olive oil for the topping
Instructions
- 1
In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 to 10 minutes until the mixture becomes frothy.
- 2
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until smooth and elastic.
- 4
Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 5
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a smooth ball and let them rest covered for 15 minutes.
- 6
Preheat your oven to 450°F (230°C) and place a heavy baking sheet or pizza stone inside to heat up.
- 7
In a small bowl, mix together the za'atar and the 1/2 cup of extra-virgin olive oil to form a spreadable paste.
- 8
Roll each dough ball out on a floured surface into a circle about 1/4-inch thick.
- 9
Generously spread the za'atar and olive oil mixture over the surface of each rolled dough circle.
- 10
Carefully transfer the pitas onto the preheated baking sheet and bake for 6 to 8 minutes until puffed and golden brown.
- 11
Remove from the oven and let cool slightly before serving warm.
💡 Chef tips
- Make sure your baking sheet is thoroughly preheated in the oven; this thermal shock is what helps the pita puff up and stay soft inside.
- Store leftover pitas in an airtight bag at room temperature for up to two days, and reheat them briefly in a hot skillet or oven to restore their fresh texture.
- If you prefer a thicker, focaccia-style flatbread, you can skip rolling them thin and simply dimple the dough with your fingers before topping.
✅ How it should turn out
The finished pita should be pillowy soft on the inside with a lightly charred bottom, fragrant with the herbal, tangy notes of toasted za'atar and rich olive oil.