Levantine Zaatar Flatbread (Printable)

Golden flatbread with zaatar spice, sesame seeds, and olive oil for a flavorful Middle Eastern bite.

# What You Need:

→ 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 additional 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

# How-To:

01 - In a large bowl, combine the flour, yeast, sugar, and salt. Add olive oil and gradually stir in warm water until a soft dough forms.
02 - On a lightly floured surface, knead the dough for 5 to 7 minutes until smooth and elastic.
03 - Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm environment for one hour or until doubled in size.
04 - Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
05 - Divide the dough into four equal portions. Shape each into a ball, then flatten to a circle roughly 6 to 7 inches in diameter, placing them on prepared sheets.
06 - Combine zaatar, toasted sesame seeds, and extra virgin olive oil in a small bowl to form a paste.
07 - Evenly spread the zaatar mixture over each dough round, leaving a narrow border along the edges.
08 - Bake in the preheated oven for 12 to 15 minutes until golden and edges are crisp.
09 - Enjoy warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, giving you bakery-quality results in just over an hour.
  • The zaatar topping is so addictive that people will ask for your recipe immediately.
  • It's the perfect bridge between bread and appetizer, working alongside almost any meal.
02 -
  • Water temperature is everything—use a thermometer if you have one; too hot kills your yeast, too cold and it won't activate properly.
  • If you're letting the shaped dough rest for 10 minutes before topping (which you can do for a fluffier texture), cover it so it doesn't dry out.
  • Zaatar oxidizes and loses its vibrancy once mixed with oil, so make that paste no more than 15 minutes before baking.
03 -
  • If your dough isn't rising well, it's likely because your kitchen is too cold—move it to a warmer spot or near a sunny window where it can catch warmth.
  • Pre-toasting your own sesame seeds brings out their nuttiness far more than using raw ones, and it's worth the extra minute.
  • Make extra zaatar paste and keep it in a jar; it's magical on roasted vegetables, scrambled eggs, or fresh cheese.
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