Levantine Zaatar Flatbread (Printable)

Golden flatbread with zaatar, sesame seeds, and olive oil. A savory Levantine delight for any meal.

# Components:

→ 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 extra 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

# Method:

01 - In a large bowl, mix flour, yeast, sugar, and salt until evenly distributed.
02 - Add olive oil and gradually incorporate warm water, stirring until a soft dough forms.
03 - Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
05 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
06 - Divide dough into 4 equal portions, shape into balls, then flatten each to about 6 to 7 inches in diameter. Arrange on prepared sheets.
07 - Combine zaatar, toasted sesame seeds, and olive oil into a smooth paste.
08 - Spread the zaatar mixture evenly over each flattened dough, leaving a small border around edges.
09 - Bake for 12 to 15 minutes until golden and crisp at the edges.
10 - Enjoy warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, especially once you realize the dough does most of the work while you're doing something else.
  • The smell alone is worth making this, and it pairs beautifully with almost any mezze spread you put it next to.
  • You'll have room-temperature bread that's somehow both crispy and tender, the kind people reach for again and again.
02 -
  • The water temperature really matters—aim for around 110°C (43°C), warm to the touch but not hot, or your yeast won't activate properly.
  • If your kitchen is cold, the dough will take longer to rise, and that's okay; patience here produces better flavor and texture anyway.
  • Don't skip toasting the sesame seeds yourself if you have time; the difference between raw and toasted is the difference between flat and luminous.
03 -
  • Keep your hands slightly damp when shaping the dough—it makes the process smoother and keeps the dough from sticking to your palms.
  • If you can't find pre-made zaatar, some spice shops will blend it fresh for you, and the flavor is noticeably brighter than what's been sitting on shelves.
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