Levantine Zaatar Flatbread (Printable Version)

Golden flatbread with zaatar, sesame seeds, and olive oil, ideal as a snack or accompaniment to Middle Eastern dishes.

# 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 more 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

# Directions:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Stir in olive oil and gradually add warm water until a soft dough forms.
02 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
03 - Place the dough into a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm area for 1 hour or until doubled in size.
04 - Set oven to 425°F. Line two baking sheets with parchment paper.
05 - Divide risen dough into four equal portions. Shape each into a ball, then flatten into discs approximately 6 to 7 inches in diameter. Arrange on prepared baking sheets.
06 - Combine zaatar, toasted sesame seeds, and olive oil in a small bowl until a paste forms.
07 - Spread the zaatar paste evenly over each dough round, leaving a small uncoated border around the edges.
08 - Bake in the preheated oven for 12 to 15 minutes, or until the flatbreads are golden brown and crisp at the edges.
09 - Allow to cool slightly before serving warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in under two hours and tastes like you spent all day on it.
  • The zaatar topping is addictive—earthy, tangy, and slightly herbaceous in a way that makes people ask for the recipe before they even finish eating.
  • You can serve it warm or room temperature, alone or alongside almost anything, making it endlessly flexible for last-minute guests.
02 -
  • Water temperature matters more than you think—too hot and you'll kill your yeast before it even starts; test it on your wrist like you're checking a baby's bath.
  • If your zaatar blend is old or has been sitting open, it loses its punch; the flavors fade and you end up with pretty-looking bread that tastes like dust.
  • Shaping doesn't have to be perfect; these flatbreads are supposed to look rustic and handmade, not uniform and processed.
03 -
  • Make the dough the night before, refrigerate it, and shape it in the morning for deeper flavor and less hands-on time when you actually need the bread.
  • If you have a standing mixer with a dough hook, use it for kneading—it takes the guesswork out and you get consistent results every single time.
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