Za’atar Flatbreads
By Henny Shor
Jerusalem Post, April 26, 2025
https://www.jpost.com/food-recipes/article-851443
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| Za’atar Flatbreads (credit: HENNY SHOR) |
What Is Za'atar?
While many people now associate the word za'atar with the spice mix, it is the Arabic word for a wild, mint-related herb that is a pillar of Levantine cooking and similar to oregano and marjoram.
Since the herb can be difficult to find, za'atar is commonly made from dried thyme, oregano, sumac, and sesame seeds. But the recipes vary depending on what region they're from, with each household having their own special blend. Some za'atar recipes also contain salt, marjoram, sumac berries, dried dill, dried orange zest, caraway seeds, or hyssop.
How to Make Za'atar at Home
To make your own za'atar blend, mix together dried thyme, oregano, sumac, and lightly toasted sesame seeds. There's no rule for how much of each to include, but a good guide to follow is equal measurements of all ingredients. Feel free to experiment and discover what ratio tastes best to you.
If you are adding salt to your mixture, be conservative. It's easy to over season a dish when using salted spice mixes, so you're better off adding salt separately.
Traditionally za'atar is made by drying fresh herbs in the sun, but store-bought dried herbs will do the trick. When buying dried herbs, though, look for ones that are bright in color as that indicates freshness and flavor. The same goes for buying a pre-made za'atar blend — seek out one that is vibrant, not dull and clumped.
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| homemade Za'atar mix |
Za’atar Flatbreads
Yield 6 flatbreads
Ingredients:
- 1 tsp. salt
- 3 cups flour for bread making
- 1½ tsp. instant dry yeast
- 1 tsp. sugar
- 2 Tbsp. olive oil
- 1 cup warm water
For topping:
- ¼ cup za’atar
- 3 or 4 Tbsp. olive oil
Directions:
Place the salt, flour, yeast, and sugar into a mixing bowl. Pour in the olive oil and the warm water, and mix until a soft dough forms. Knead the dough – by hand or in a mixer – until smooth and elastic (3 or 4 minutes in a mixer).
Lightly oil the bowl, return the dough to it, and cover with a clean towel or plastic wrap. Let rise in a warm spot for about 1 hour or until doubled in size.
Preheat your oven to 230°C (450°F) and line two baking trays with baking paper.
In a small bowl, mix the za’atar and olive oil to form a thick, spreadable paste.
Divide the dough into 6 equal pieces. Roll each into a ball, then flatten into oval shapes and place on the baking trays.
Spoon a little of the za’atar mixture onto each piece of dough and spread gently, leaving a 1-cm. border around the edges. This helps them puff up beautifully and gives the breads that signature flatbread look.
Bake for 7 to 9 minutes until the flatbreads are puffed and lightly golden at the edges.
Serve warm, either fresh out of the oven or gently reheated. Wrap them in a clean kitchen towel to keep them soft at the table.
Enjoy! 
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