Warm Pita with Za'atar
Fragrant, warm flatbreads brushed with extra virgin olive oil and generously topped with earthy, tangy za'atar.
Ingredients
- •3 cups all-purpose flour (375g)
- •2 1/4 tsp active dry yeast (one 7g packet)
- •1 tsp granulated sugar
- •1 1/4 cups lukewarm water (300ml)
- •1 1/2 tsp salt
- •2 tbsp extra virgin olive oil (plus extra for brushing)
- •1/3 cup authentic za'atar spice blend
- •1/4 cup extra virgin olive oil (for mixing with the za'atar)
Instructions
- 1
In a large bowl, dissolve the yeast and sugar in the lukewarm water, and let it sit for about 5 minutes until it becomes frothy.
- 2
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture, stirring 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 a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- 5
Punch down the dough and divide it into 8 equal portions, rolling each into a smooth ball.
- 6
Cover the dough balls with a towel and let them rest for 15 minutes to relax the gluten.
- 7
Preheat your oven to 450°F (230°C) and place a heavy baking sheet or pizza stone inside to heat up.
- 8
In a small bowl, mix together the za'atar spice blend and 1/4 cup of olive oil to form a spreadable paste.
- 9
Roll each dough ball out on a floured surface into a circle about 1/4-inch thick.
- 10
Carefully transfer the rolled dough onto the hot baking sheet, brush generously with the za'atar and olive oil mixture, and bake for 6 to 8 minutes until puffed and golden around the edges.
💡 Chef tips
- Ensure your za'atar blend contains quality wild thyme (or hyssop) and toasted sesame seeds for the most authentic flavor.
- Leftover baked pitas can be stored in an airtight bag at room temperature for up to 2 days and reheated in a hot oven for a few minutes.
- You can use store-bought pita bread in a pinch; simply brush with the olive oil and za'atar mixture and warm in the oven for 5 minutes.
✅ How it should turn out
The finished flatbreads should be pillowy soft with a slightly crisp bottom, releasing a fragrant, herbal, and tangy aroma of toasted sesame and wild thyme.