Za’atar Flatbread

This flatbread is of ninja caliber; it just comes out of nowhere and smacks you in the face with flavor. The mix of a soft texture and herby top make this bread a slam dunk. You’ll definitely be glad you tried it.

I love flatbread as much as the next girl, but I’m telling you, this is leagues above your standard flatbread. The za’atar adds such a great flavor to the bread that even if you’re eating this with sub-par hummus or baba ganoush, it’ll still soar way beyond your expectations.

I found this recipe for Man’oushe za’atar (za’atar flatbread) in the cookbook, Sumac, by Anas Atassi and it’s definitely a winner. I did make a slight adjustment by rolling out my bread a little thicker than the recipe called for, so that way I was left with a softer bread. The original recipe made more cracker-like, crispy bread. It’s not mandatory, but I’d strongly suggest –hint, hint. Nudge, nudge–to make this bread alongside Ottolenghi’s garlic hummus from the cookbook, Flavor. They’re made for each other.

I hope you dunk this bread in an obscene amount of garlic hummus and reek of garlic for days on end (it’ll definitely keep the vampires away). That is all.


Za’atar Flatbread:

Makes 4


  • 1 packet of instant yeast (7g)
  • 2 tsp sugar
  • 3/4 cup warm water
  • 1 – 1/4 cup all-purpose flour, plus extra for dusting
  • 1/4 cup Greek yogurt
  • 2 TBS vegetable oil
  • 1/4 tsp salt
  • 4 TBS za’atar
  • 4 TBS extra-virgin olive oil


Step 1: In a large bowl, mix the yeast with the sugar and whisk in the warm water. Let this mixture sit for about 5 minutes, until it is foamy on top. Slowly add in 1 cup of flour and mix until it is completely incorporated. Make sure there are no visible lumps of flour. Cover the bowl and let rise for 15 minutes.

Step 2: Meanwhile, make the topping. Mix together the za’atar and olive oil. Set aside for later.

Step 3: Preheat the oven to 480ºF and lightly flour a baking sheet.

Step 4: Once the 15 minutes are up, add in the yogurt, vegetable oil, and salt to the dough. Knead the dough on a lightly floured surface until smooth, soft and elastic, about 7-10 minutes. If the dough is sticky and too difficult to work with, add the extra 1/4 cup of flour to the dough.

Step 5: Divide the dough into four balls and place them on the floured baking sheet and cover them to keep the dough from drying out.

Step 6: Lightly dust a work surface with flour. Take one of the balls and flatten it with the palm of your hand into the floured work surface. Then with a floured rolling pin, roll the dough into an oval that’s a little over a 1/4 inch thick (I like my bread thicker, so go as thick or as thin as you want, just adjust the cooking time accordingly). Repeat this process with the other dough balls.

Step 7: Once all of the balls have been rolled out, mix the za’atar toping and spread a thin layer over each piece of rolled out dough. Then line a baking sheet with parchment paper, place the flatbread on top, and bake them in the oven for about 5 minutes (adjust time based on if you like your bread on the softer or crispier side).

Serve warm (MAYBE with some garlic hummus?!?) and enjoy!

Happy Baking!:)

3 thoughts on “Za’atar Flatbread

  1. Sounds delicious!
    I do have a question though. Why does the ingredient list say 3 1/4 cups of flour, but the instructions only specify adding 1 cup (step 1)?

    Hence, does the yield of 4 flatbreads correspond to a dough made from 1 cup of flour?


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